Michel Bouzereau et Fils’ Meursault Premier Cru “Genevrières” 2015 is a remarkable expression of the Chardonnay grape, exclusively sourced from the esteemed “Genevrières” climat within the Meursault AOC. The 2015 vintage benefits from a warm growing season, resulting in concentrated fruit and well-developed structure. Michel Bouzereau et Fils, a respected name in Burgundy, is known for their meticulous vineyard management and traditional winemaking practices. In the cellar, gentle pressing, fermentation with indigenous yeasts, and élevage in oak barrels—typically with a thoughtful proportion of new wood—help to express both the purity of fruit and the complexity drawn from this Premier Cru site.
The Côte de Beaune, at the heart of Burgundy’s golden slope, is celebrated for producing some of the world’s finest white wines. The soils in Meursault, predominantly limestone with streaks of marl and clay, lend a signature minerality to its wines, while the moderate continental climate, with cool nights and sunny days, ensures slow, balanced ripening of the grapes. “Genevrières” is particularly prized for its finesse and aromatic lift, a testament to its ideal terroir and centuries-old reputation as one of Meursault’s top vineyards.
A wine of this calibre calls for thoughtful food pairing. Its generous, nutty, and subtly buttery profile is enhanced by dishes that echo or contrast its richness: try it with classic Burgundian fare such as poulet de Bresse with a cream and morel sauce, or a gently poached turbot in beurre blanc. For something simpler, seared scallops or a light risotto with spring vegetables would also highlight the wine’s vibrant acidity and texture. Aged cheeses—such as Comté or Beaufort—make excellent partners.
For optimal enjoyment, serve this Meursault Premier Cru slightly chilled—between 12-14°C. Decanting for about 20 minutes can help reveal underlying layers of complexity, especially as the wine continues to evolve gracefully in bottle.
