Source: jamessuckling.com. Issue Date: Wednesday, September 28, 2022 (JS-93)
Unique aromas of tile, stone and iodine highlight the strawberry and dried-berry character. It’s full-to medium-bodied with creamy yet firm tannins and a flavorful finish. Some seaweed and dried-earth undertones. A little tight now, but already a very complex wine. Better after 2024.
Source: The Wine Advocate; Published: Apr 30, 2019 (RP-89)
Tasted from bottle, the 2017 Beaune 1er Cru Clos de la Mousse reveals a generous bouquet of smoky dark fruit, rich soil tones and baking chocolate, followed by a medium to full-bodied, fleshy and gourmand palate, framed by ripe acids and rich but melting structuring tannins. From barrel, I characterized this wine as “open-knit and precocious,” and that verdict holds true from bottle.
Vintage 2017 is a decided success for Bouchard Père & Fils, yielding an impressively consistent range of charming, expressive reds and bright, incisive whites that hit really high notes with the domaine’s two cuvées of Chevalier-Montrachet and the Montrachet itself. Frédéric Weber told me that the 2017 harvest went well, with a cold winter helping to limit disease pressure and a dry August resulting in some hydric stress. When harvest came, picking the optimal date for all of Bouchard’s 142 parcels of domaine vineyards required careful attention, and Weber noted figgy, dehydrated berries towards the end, validating his decision to commence relatively early. During vinification of the red wines, he continued, the team did mainly pumpovers, looking for gentle extraction. The whites, as usual, went through alcoholic fermentation in tank before being racked to barrel for sur lie maturation.
Drink Date: 2019 – 2033
Description: The oldest trace of Clos de la Mousse dates back to 1220, when it was bequeathed to the church of Notre Dame de Beaune by cannon Edme de Saudon.
During the Revolution, this fine vineyard became divided up. During the 19th century, the Bouchard family bought several vineyards of this delicate cru to obtain exclusivity. The 3.36 hectares of Clos de la Mousse were brought together on the 13th April 1872 with the acquisition by Antonin Bouchard of the last vineyard of “20 ares 28 centiares” This Premier Cru has been the monopoly of Bouchard Pere & Fils ever since. The surrounding wall can still be seen today.
Grape variety: Pinot Noir
Soil of the appelation: Limestone and clay on clayey subsoil
Total surface of the appelation in production: 3.36 hectares
Domain surface in production: 3.36 hectares
Tasting note: Fruit aromas combined with light toasty notes on the nose. Both fleshy and refined, Clos de la Mousse reveals its charms with delicacy. Good ageing potential.
Food/wine pairing: White meat dishes, grilled poultry.
Serving temperature: Between 17C to 18C
Ageing potential: 7 to 10 years and more
Harvest: manual, in small cases of 13 kg. Careful manual sorting of each grape.
Vinification: Following total or partial destemming on the vintage, fermentation in small containers, gentle pressing ensure optimal vinification. Depending on the profile of the vintage, vatting lasts 15 to 20 days.
Maturing: 12 to 14 months in French oak, with 30 to 40% new oak.
Ageing: The cellars of the Bastions of the ancient Chateau de Beaune oAer nat