Bouchard Père & Fils’ 2022 Meursault Le Porusot Premier Cru is a refined and energetic Burgundy Chardonnay, combining the richness associated with Meursault with impressive mineral precision. The reserved nose reveals white fruit, pear, white flowers, toasted hazelnut and subtle beeswax, while the focused palate delivers bright citrus, penetrating minerality and a beautifully chiselled structure. Youthful and racily fresh, it finishes long and slightly firm, with excellent potential for further development in bottle.

James Suckling | JS 94-95
Published: Jun 30, 2023

In spite of some floral notes on the nose, this has a lot of citrusy power on the focused and energetic palate. An exciting wine that has a youthful raciness. Very long, slightly firm finish that promises well for the future.

Inside Burgundy | IB 91-94
Published: Oct 2023

Pretty pale colour. After the Bouchères, the Porusots has a more reserved and chiselled nose. There is a clear dominance of white fruit, with a little bacon fat behind, a limestone reduction, then significant energy at the back of the palate. Drink from 2030-2036. Tasted Oct 2023. Tasted by: Jasper Morris MW.

The Wine Advocate | RP 91-93
Published: Jan 19, 2024

The 2022 Meursault 1er Cru Le Porusot is very promising, exhibiting notes of pear, toasted hazelnuts, white flowers and beeswax, followed by a medium to full-bodied, satiny and precise palate that's mineral and penetrating, something that's been a hallmark of this cuvée in recent years.

The 2022 vintage is another tour de force for Bouchard, as the accompanying tasting notes reflect. Technical director Frédéric Weber reported little in the way of hydric stress, with rapid ripening at the end of the season that saw some parcels accumulate 1.5% potential alcohol in as little as three days. Fortunately, the team hadn't performed any deleafing and were able to apply protective kaolin clay as sunblock for the leaves and fruit to ride out the heat wave. Harvest began on August 26, with anything picked after 11 a.m. left overnight in a cold room for processing the following day, and the harvesters stopping work at 2 p.m.

As I've written before, viticulture chez Bouchard is among the best of the big houses (I drive past their Beaune vineyards several hundred times every year). Organic conversion is underway, and canopies are now hedged to 1.30 meters, around 30 centimeters higher than the classic low rognage that still predominates along the Côte—forward-thinking innovations that will no doubt find imitators in short order among other big players. Vinifications in red increasingly incorporate whole bunches, and whites are barreled down before the end of alcoholic fermentation, with foudres now employed for the second winter of élevage for some cuvées.