Bouchard Aine Meursault Porusot Premier Cru 17

Description

Since 1750, Bouchard Aine & Fils is devoted to the excellence and renown of the region’s noble grapes. The 18th-century Hotel du Conseiller du Roy in Beaune houses the cellars where is perpetuated, generation after generation, the tradition of quality, elegance and prestige in selecting and making fine Burgundy wines.Tasting Notes Colour bright yellow gold.Nose frank notes of white fruits pear and white peach.Palate open mouth with a lively attack citrus fruits followed by vanilla, woody and fruity flavours bringing richness. The finish is long, straight and nicely fat.Serving temperature 12-14C / 55-57F.Ageing Potential 8 to 10 years.Origin The Terroir de Bourgogne range is a selection of reputed single vineyards Villages, Premier and Grand Crus from Cote de Nuits and Cote 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 Cote 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 represent 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 CruThe 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 The grapes were hand-picked and carefully sorted before being pressed in a pneumatic press. This device helps getting the best quality of juice possible thanks to a slow extraction and no exposure to oxydation.Vinification took place in wooden barrels for a greater complexity and an emphasis on the natural fatness of the appellation.The wine was then aged in oak barrels on its lees for 18 months with occasional stirrings. A proportion of 30% new oak barrels were used to highlight its onctuous texture.In 2017, Burgundy succeed at both quality and quantity levels.After many vintages impacted by the climatic variation, Bouchard Aine & Fils recover with the 2017 vintage, a very satisfactory harvest. Not only because the volumes will allow to supply the markets but also because the wines already offer the desire to discover this very elegant vintage.After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.During the summer, a few spells of heatwave alternated with more mixed weather.However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity.Harvest started on the first week of September in Burgundy and ended on September the 30th in the late parcels. The grapes were in exceptional health and required virtually no sorting. Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced. – Bouchard Aine et Fils