Source: Burghound.com

Cote Bouguerots is a cooler site down by the Serein River, with precipitous slopes of 45 degrees. An intense grand cru, with concentration from very low yields (25hl/ha), this displays a distinct savoury edge. It’s a very fine, persistent wine, with a very long future ahead.
Drinking Window 2024 – 2037
Tasted by Andy Howard MW(at Chablis, 11 Oct 2021)

Source: Winemaker,

VINEYARD
Bougros sits on a very steep slope, with a gradient of more than 30%, facing due south at the foot of the hill. The shallow soil, a mixture of clay and gravel, prevents excessive yields resulting in complex, robust wines.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELLATION: Clay and gravel
DOMAIN SURFACE: 2.11 hectares
APPELLATION SURFACE: 12.62 hectares
ORIENTATION OF THE PARCELS: South

TASTING NOTE: Complex and mineral bouquet, powerful and dense structure with pleasant roundness.
FOOD/WINE PAIRING: Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Langoustines with truffled artichoke cream.
SERVING TEMPERATURE: Between 12C to 14C

KNOW-HOW
HARVEST: manual.
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1? – 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 50 to 60% of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 14 to 15 months, of which 5 to 6 months on fine lees in French oak barrels, for 50 to 60% of the harvest. The end of maturation occurs in small stainless steel vats.