0 immediate, 10 marketplace
Average critic rating : 91.0 points
The 2013 Puligny-Montrachet 1er Cru Les Champs Gains comes from a single parcel of around 25-year-old vines very close to Les Truffieres. It has a reserved but well-defined, limestone and granite-scented nose, almost Zen-like but very focused. The palate is fresh and vibrant on the entry with sour lemon and lemongrass notes, almost like a Meursault in style, but very linear and showing commendable depth and length on the expressive finish. Excellent.||Michel Bouzereau kindly agreed to see me on a Sunday afternoon after I was fresh off a plane from Bordeaux. It was actually the first time that I had visited his domaine, located on the eastern side of the Meursault village. |“I would compare to 2007 but with more concentration,” he opined. “The purity and the freshness, the 2013s are livelier than the 2007. May and June were complicated with lots of rain and therefore the flowering was late and I was looking around 30 September to pick. We actually gained some time and picked 26 September for around eight and a half days, with the reds picked last. The following weekend it just rained and rained. There was no rot and when we finished the harvest in Blagny, there were raisins with a high level of maturity, but the grapes were beginning to turn and show the first signs of rot. The degrees of alcohol came in 12.4 to 12.8 at harvest, with pH around 3.10: a little lower than usual with high levels of malic. We did a light chapalization and the malos were a little longer than the last three years but were finished by the end of summer.” |These 2013s are all deftly crafted, pretty Meursaults that can be irresistible in their youth, but do have a propensity to age. These are charming wines to enjoy, occasionally just a little too tropical in their youth, but consistently balanced and refined. eRobertParker.com.December, 2014
Based in Meursault, 7 generations have run the 10.5 hectares of Domaine Michel Bouzereau and the most recent in line is Jean Baptiste. They believe that the work for a great wine is mainly in the vineyard : soil cultivation, small in size, severe de-budding and use of the most natural products. In fact they go so far as working to the lunar cycle – biodynamics – whilst bottling between November and March. Adapting their viticulture techniques and careful observation of each individual parcel leads to hand harvested healthy fruit that gives precise, balanced wines. In 2009 there was extensive investment in a new vinification site.
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