The Chablis wine region stretches along the Serein valley and across 19 communes. Chablis, known as the “Golden Gate of Burgundy”, is dedicated to the production of a clear, aromatic, fresh white wine whose name is synonym of “minerality”.
Terroir: The name of this vineyard originates from its geographical location, situated at the foot of the ‘Bougros’ hillside. The Serein river runs just a few meters from here and was often flooded in the past. For this reason, the pathway led along ‘la pierreuse’, just before ‘boquereau’ and became ‘Bougros’ over time meaning ‘a narrow pathway next to the water’s edge’ (Bouque in old French means ‘narrowing’). Grand Cru Bougros is a 12 hectare vineyard on the lower slopes of the hillside, adjacent to Preuses. Soils here are made up primarily kimmeridgian (clay and limestone), but are slightly heavier in clay compared to the other grand crus.
Vinification: Manual harvesting is carried out at optimum ripeness levels (between 12 and 13°). The grapes are pressed in our pneumatic press and the musts then undergo cold maceration for a 5 to 7 day period before being settled and vinified. The alcoholic fermentation lasts between 15 to 18 days at the Domaine. The malolactic fermentation is usually initiated in December. The wine is aged for around 15-18 months in a majority of stainless steel tank, but with a small percentage spending time in French oak to add complexity and richness. The wine is racked twice before being bottled in late autumn.
Score: 91 PointsWine Spectator Author: Bruce Sanderson
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