Description
Type of wine
Guy Bocard's Meursault Charmes 1er Cru is an organic white wine, fermented and aged in barrels, which faithfully interprets the character of Chardonnay in Burgundy. It is distinguished by a rich and textured palate, capable of evolving into a velvety texture with perfect balance. On the palate, it is airy and delicate, with a deep and persistent finish. To the eye, it presents a brilliant gold hue, while the bouquet reveals notes of white flowers and fresh butter, enhanced by toasted nuances and hints of almond.
Where it comes from
This expression of Meursault comes from the Les Charmes Dessus vineyards, located in the upper and most prestigious part of the appellation. The vines enjoy an ideal south-east exposure, which promotes slow and even ripening of the bunches. The terroir is defined by a clay-limestone soil, a key factor in giving the wine its characteristic structure. Vineyard management follows the principles of organic certification, aiming for ecosystem conservation and maximum territorial expression.
How it is produced
Winemaking begins with a meticulous manual harvest, followed by a long whole-bunch pressing. Alcoholic fermentation occurs spontaneously in barrels using indigenous yeasts, followed by malolactic fermentation which softens its structure. The practice of bâtonnage on the lees contributes to increasing the wine's complexity and body. Ageing lasts eighteen months, twelve of which are spent in predominantly used Burgundian barrels, with a small portion of new barrels to ensure toast levels that never overpower the purity of the fruit.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
10 - 15 years
| Name | Domaine Guy Bocard Meursault Charmes 1er Cru 2023 |
|---|---|
| Type | White organic still |
| Denomination | Meursault AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Bocard Guy |
| Origin | Burgundy, France |
| Soil composition | Clay-limestone |
| Production technique | Hand-harvested; long whole-cluster pressing; alcoholic fermentation in barrels with indigenous yeasts; malolactic fermentation in barrels; lees stirring; total ageing of 18 months, including 12 months in old Burgundy barrels (10% new barriques). |
| Wine making | Hand-harvested; long whole-bunch pressing; alcoholic fermentation in barrels with indigenous yeasts; malolactic fermentation in barrels; bâtonnage on the lees; total ageing for 18 months, of which 12 months in old Burgundy barrels (10% new barriques). |
| Aging | Total ageing of 18 months, including 12 months in old Burgundy barrels (10% new barriques). |
| Allergens | Contains sulphites |

