Chablis Grand Cru "Bougros"

Our plot in the "Bougros" Climat, located in the westernmost part of the Grand Crus, benefits from the afternoon sun due to its south-western exposure.
The planting density of the vines is higher than the average of 8,000 vines/ha, which forces them to compete with one another and plunge their roots deeper down into the soil.
The calcareous clay soil, which contains a higher proportion of clay than the other Grand Crus, benefits from a considerable groundwater reserve that yields highly expressive wines that boast remarkable structure and impressive cellaring potential

Tasting

Rich nose featuring aromas of ripe fruit along with slight toasted notes. Dense structure on the palate, but minerality - this is Chablis after all - always has the last word. The finish is long, silky and incredibly expressive.

Food/wine pairing

Taste this wine with finely prepared fine fish and crustaceans (lobster, rock lobster …), or with roasted or stewed poultry and white meats.
Recipe suggestion: filet of sea bream with vanilla butter

Serving and keeping

Serve between 12 and 14°C (53-57°F).
To taste when young or to keep 5 to 10 years and more.

Vintages

Find here the characteristics of each vintage in Burgundy. Download

The vineyard

Parcel size: 0.5 ha (1.2 acre)
Soil: Rather deep calcareous clay soil overlying subsoil composed of Kimmeridgian marls.
Average age of the vine: 60 years

Vinification

Harvest: Handpicked
Fermentation: In 3 to 5-year-old oak barrels

Ageing

Ageing: In 3 to 5-year-old oak barrels during 10 months on fines lees. Finished aging in stainless steel vats for 6 months.