Pierre Bourrée AOC Meursault 2022

Vineyards

Pierre Bourrée’s Meursault 2022 is sourced from the esteemed vineyards of Meursault in the Côte de Beaune, Burgundy. The vines thrive in limestone-rich soils with excellent drainage, which contribute to the wine’s characteristic minerality and structure. Benefiting from a mild microclimate and optimal sun exposure, the vineyard allows for steady ripening, ensuring balance and depth in the resulting Chardonnay.

Winemaking

The grapes are hand-harvested at full maturity and undergo careful sorting before pressing. Fermentation takes place in temperature-controlled oak barrels to preserve freshness and varietal purity. The wine is then aged for 12 months in French oak, with approximately 20-25% new barrels used, allowing for a well-integrated oak influence that enhances texture without overwhelming the fruit.

Appearance

Pale gold with brilliant clarity and subtle green reflections.

Nose

Elegant and expressive, offering aromas of ripe citrus, white peach, and pear, layered with nuances of toasted almond, fresh brioche, and a distinct flinty minerality.

Palate

Refined and structured, with a harmonious balance between richness and freshness. The palate reveals flavours of lemon curd, baked apple, and subtle hazelnut, supported by a vibrant acidity. A creamy texture from oak ageing leads to a lingering, mineral-driven finish.

Food pairing

This Meursault pairs beautifully with seared scallops, roasted turbot with beurre blanc, and creamy poultry dishes. It also complements aged cheeses such as Comté and Brie, enhancing its depth and complexity.

Background story

In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Jean-Christophe Vallet runs the house following the retirement of his brother Bernard, continuing the family’s dedication to traditional winemaking.

Pierre Bourée Fils embraces sustainable viticulture, maintaining vineyard health through ploughing, minimal phytosanitary treatments, and careful pruning to regulate yields. Only manure has been used as fertiliser for over fifty years, encouraging biodiversity, such as wild asparagus growing among the vines. Harvesting remains manual, as the family is opposed to mechanical techniques. This commitment to sustainability ensures that each wine reflects the purity of its terroir while honouring time-honoured practices.