Bouchard Aîné & Fils, Meursault 1er Cru Le Porusot 2014
Colour: deep yellow.
Nose: refined and powerful, mineral, with hints of white flowers. Aromas of butter, honey and citrus are also present.
Palate: open, round with buttery flavors and toasted notes. Rich, full-bodied, with a soft fatty side.
FOOD AND WINE PAIRING
Delicate fish (perch with a creamy sauce) or white meats, poultry, grilled lobster, crayfish, gambas, blue cheeses and foie gras!
Serving temperature: 12-14°C / 55-57°F.
7 years and more
The Terroir de Bourgogne range is a selection of reputed single vineyards villages, Premier and Grand Crus from Côte de Nuits and Côte de Beaune principally. They are produced in very limited quantities, as a sign of the special care, we put into their production.
This village appellation from the Côte de Beaune marks along with Puligny-Montrachet and Meursault one tip of the Golden Triangle. This area produces one of the most famous white wines in Burgundy, which represents about 2/3 of the total production. Meursault takes its name from the village of Meursault. The vineyards extend over 396 hectares of which 96% produce white wine and 27% are ranked as Premier Cru.
The Premier Cru “Le Porusot” covers about 10 hectares and enjoys a south-eastern exposure, which is perfect for a maximum amount of sunlight. The name Porusot comes from the very nature of the soil; indeed, the word is a regional way of naming a place covered with rocks. It is the diminutive of Porroux which finds its origin in the latin word Petrosa (stony place).
VINIFICATION AND MATURING
Fermented and aged in french oak barrels for 12 months (with 30% new oak), with slight lees-stirring so as not to make the wine too heavy.
After three years of low yields, this vintage marks the return to normal, although there were a few disparities in some areas. In the springtime, the 2014 vintage looked like being an early one and the vines profited from the hot and dry weather, which indicated an abundant harvest and healthy vines. The harvest nonetheless was affected in some places by shatter, when certain flowers do not develop into a fruit. During summer, the Bourgogne winegrowing region was hit by violent hailstorms. The damage was very considerable in some places, particularly in certain appellations on the Côte de Beaune and around the village of Lugny. For some of these vineyards, this was the second or even third consecutive year they have suffered in this way, seeing their hopes of a good harvest destroyed in a matter of moments. In summer, the sun appeared to have gone on vacation elsewhere, and the advance gained at the start of the cycle was soon lost. However, despite the wet and chilly weather, maturation began to gather pace at the end of August. The sun returned along with a northerly wind during the first few days of September, providing ideal conditions for optimum ripening and ensuring the grapes remain in good health. The Bourgogne winegrowing region, like France's other winegrowing regions, experienced a few pockets of sour rot. But this occasional phenomenon was localized and was an exception in an otherwise very healthy year. The harvest began in mid-September, in the sunshine and in good humor. The grapes brought into the wineries were ripe, healthy and aromatic, and promising wonderful cuvées…