Bouchard Père & Fils Meursault Genevrières Premier Cru 2013 is a remarkable example of Burgundy’s white wines, crafted from grapes grown in one of the region’s most esteemed Premier Cru vineyards. While the blend details are not precisely confirmed, it is highly likely that this wine is produced predominantly from Chardonnay, the classic grape of Meursault. The 2013 vintage was notable in Burgundy, marked by a cool spring and a late harvest, resulting in wines with vibrant acidity, refined aromatic profiles and a degree of tension that lends itself well to ageing. The vinification process at Bouchard Père & Fils typically seeks to balance freshness and richness, often incorporating subtle oak maturation to enhance complexity without overwhelming the natural character of the fruit.
Meursault sits within the Côte de Beaune, celebrated for its limestone-rich soils that lend structure and minerality to its wines. The specific site of Genevrières is historically prized for producing wines that are both powerful and elegant, with a profusion of floral and hazelnut notes, layered with ripe citrus and sometimes a touch of spice. The climate here is continental, with warm days and cool nights, contributing to the slow, even ripening of the grapes and preserving the vibrant acidity that is a hallmark of the appellation. Burgundy’s deep-rooted winemaking tradition, especially in the hands of an established house such as Bouchard Père & Fils, ensures a wine of finesse and expressive terroir character.
For food pairings, this style of Meursault Premier Cru excels alongside classic dishes such as roasted poultry with cream sauce, lobster or scallops in butter, and delicate white fish preparations. Regional choices like escargots de Bourgogne or a cheese soufflé work beautifully, while aged Comté or goat’s cheese will complement the wine’s elegant structure and savoury nuances.
For the best tasting experience, serve this Meursault Genevrières Premier Cru 2013 chilled but not too cold, ideally at 11-13°C, in a generous glass to allow the complexity to unfold as the wine breathes. Decanting for 30 minutes can further enhance its aromatic expression, especially as the wine has had time to develop in bottle. This is a wine to savour slowly, appreciating its layered flavours and enduring finish.
