Michel Bouzereau
Summary
Domaine Michel Bouzereau et Fils is a family-owned Burgundian producer operating across 11 hectares in Meursault and Puligny-Montrachet, specializing in Chardonnay-based whites from limestone-clay soils across several premier cru sites. Under Jean-Baptiste Bouzereau's direction, the domaine employs traditional methods including hand harvesting, barrel fermentation with moderate new oak, and extended lees aging to create terroir-expressive wines that honor Burgundy's classic winemaking heritage.
Heritage & Leadership
Domaine Michel Bouzereau et Fils is based in the village of Meursault in Burgundy's Côte de Beaune. The Bouzereau family has deep roots in Meursault, with their winemaking history dating back multiple generations. Michel Bouzereau established himself as a respected grower-producer in Meursault, building the domain's reputation through the latter half of the 20th century. In 1999, Michel's son Jean-Baptiste Bouzereau joined the family business, gradually assuming more responsibility before taking over full management of the domaine in the early 2000s. Jean-Baptiste represents the next generation of leadership, bringing his technical training and experience to the family enterprise while maintaining continuity with the domain's established practices.
## Vineyards & Wines
The domaine manages approximately 11 hectares of vineyards, primarily in Meursault with additional holdings in Puligny-Montrachet. Their Meursault parcels include several premier cru sites such as Les Genevrières, Les Charmes, Les Perrières, and Les Gouttes d'Or. In Puligny-Montrachet, the domain holds parcels in the premier cru Le Champ-Gain. The vineyards are planted predominantly to Chardonnay, with a small portion dedicated to Pinot Noir. The limestone-clay soils typical of the Côte de Beaune provide the mineral foundation that characterizes their wines. The domain's portfolio focuses on white Burgundy, with their Meursault village and premier cru bottlings forming the core of their production, supplemented by their Puligny-Montrachet offerings and a small production of red Burgundy.
## Philosophy & Practice
Jean-Baptiste Bouzereau maintains traditional Burgundian winemaking practices while incorporating modern precision. In the vineyards, the focus is on achieving optimal ripeness through careful canopy management and yield control. Harvesting is done by hand, with rigorous sorting to ensure only quality fruit enters the winery. For white wines, whole-cluster pressing is employed to extract clean juice while minimizing phenolic extraction. Fermentation occurs in French oak barrels, with the percentage of new oak varying by cuvée and vintage, typically ranging from 15-30%. The wines undergo aging on their lees for 11-18 months, depending on the appellation and vintage characteristics. Minimal intervention during the winemaking process allows for clear expression of each vineyard site, with bottling occurring without fining or with only light filtration when necessary. This approach preserves the distinctive terroir characteristics of their various parcels while maintaining consistency in quality across vintages.
Vineyards & Wines
The domaine manages approximately 11 hectares of vineyards, primarily in Meursault with additional holdings in Puligny-Montrachet. Their Meursault parcels include several premier cru sites such as Les Genevrières, Les Charmes, Les Perrières, and Les Gouttes d'Or. In Puligny-Montrachet, the domain holds parcels in the premier cru Le Champ-Gain. The vineyards are planted predominantly to Chardonnay, with a small portion dedicated to Pinot Noir. The limestone-clay soils typical of the Côte de Beaune provide the mineral foundation that characterizes their wines. The domain's portfolio focuses on white Burgundy, with their Meursault village and premier cru bottlings forming the core of their production, supplemented by their Puligny-Montrachet offerings and a small production of red Burgundy.
## Philosophy & Practice
Jean-Baptiste Bouzereau maintains traditional Burgundian winemaking practices while incorporating modern precision. In the vineyards, the focus is on achieving optimal ripeness through careful canopy management and yield control. Harvesting is done by hand, with rigorous sorting to ensure only quality fruit enters the winery. For white wines, whole-cluster pressing is employed to extract clean juice while minimizing phenolic extraction. Fermentation occurs in French oak barrels, with the percentage of new oak varying by cuvée and vintage, typically ranging from 15-30%. The wines undergo aging on their lees for 11-18 months, depending on the appellation and vintage characteristics. Minimal intervention during the winemaking process allows for clear expression of each vineyard site, with bottling occurring without fining or with only light filtration when necessary. This approach preserves the distinctive terroir characteristics of their various parcels while maintaining consistency in quality across vintages.
Philosophy & Practice
Jean-Baptiste Bouzereau maintains traditional Burgundian winemaking practices while incorporating modern precision. In the vineyards, the focus is on achieving optimal ripeness through careful canopy management and yield control. Harvesting is done by hand, with rigorous sorting to ensure only quality fruit enters the winery. For white wines, whole-cluster pressing is employed to extract clean juice while minimizing phenolic extraction. Fermentation occurs in French oak barrels, with the percentage of new oak varying by cuvée and vintage, typically ranging from 15-30%. The wines undergo aging on their lees for 11-18 months, depending on the appellation and vintage characteristics. Minimal intervention during the winemaking process allows for clear expression of each vineyard site, with bottling occurring without fining or with only light filtration when necessary. This approach preserves the distinctive terroir characteristics of their various parcels while maintaining consistency in quality across vintages.