Chablis Grand Cru Bougros Côte Bouguerots 2023 - William Fevre

Chablis Grand Cru Bougros Côte Bouguerots 2023 - William Fevre

95/100 Parker

Sourced from a site closer to the river, defined by a steep 40% gradient and cooler nights, the 2023 Chablis Grand Cru Bougros Côte Bouguerots is entirely different from the fleshy, muscular Bougros bottling. It offers aromas of lemon oil, oyster shell and white flowers. Medium- to full-bodied, it is taut and structured, with bright acidity, ample dry extract and a long finish. Stylistically, it recalls Les Preuses more than the usual Bougros archetype. Of the 2.2  hectares, 1.8 were planted in 1979, with the remainder in 2018. "  Kristaps Karklins

Tasting period: 2025 - 2050

Generally the richest and fruitiest of Domaine Fèvre's grands crus, the Chablis Grand Cru Bougros  stands out for its exceptional character. It reveals a complex aromatic bouquet combining peach, citrus blossom, bee pollen and hints of oyster shell. On the palate, this satin-textured wine is full-bodied and elegant, underpinned by lively acidity and a long, saline finish.

THE VINEYARD : Very sloping land with a slope of more than 30%, this terroir of Bougros benefits from a southern exposure at the foot of the hillside. The soil is not very thick, a mixture of clay and pebbles which strongly restricts the vigour of the vine to give complex and vigorous wines.

GAPE VARIETY : Chardonnay

CALL SOIL: Clay and pebbles

AREA SURFACE :2.11 hectares

AREA OF APPELLATION : 12.62 hectares

ORIENTATION OF THE PARCELLES: South

TASTING NOTE: Complex, mineral bouquet, powerful structure and a long finish. dense with a pleasant roundness.

WINE AND FOOD AGINGS: Fish, shellfish, grilled seafood or seafood in sauce. creamed. Poultry and white meats grilled or in cream sauce.

THE PERFECT AGREEMENT: Pearly Langoustines and truffled artichoke cream.

SERVICE TEMPERATURE: Between 12°C and 14°C

VENDING: Manual.

VINIFICATION : Use of the principle of gravity to avoid any pumping over that could be detrimental to the quality of the wine. Pneumatic pressing of short duration (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling in order to preserve sufficient fine lees for alcoholic and malolactic fermentation. can proceed in a natural way. The musts are put into French oak barrels (aged in average of 6 years) for 50 to 60% of the cuvée. The balance is vinified in small stainless steel vats.

AGEING: 14 to 15 months, including 5 to 6 months on fine lees in French oak barrels for 50 to 60% of the wine. the cuvée. The maturing process ends in small stainless steel vats.