Grand Cru Bougros
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
The appellation covers 12.62 hectares at the western end of the Grands Crus terroir, at an altitude ranging from 130 to 170 meters, with a southwest orientation. The wines of this appellation always exhibit a very rich and smooth mouthfeel.
Terroir
Rather deep soil of marl and clay, deeper than in "Côte Bouguerots." The plot covers 6.23 hectares, representing 49% of the total appellation, including 4.12 hectares in Bougros.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1.5 to 2 hours) for a delicate separation between the solid and liquid parts of the grapes. Placing the musts in French oak barrels (on average 6 years old) for 50 to 60% of the blend. The remainder is vinified in small stainless steel tanks. Aging for 14 to 15 months, including 5 to 6 months on fine lees in French oak barrels for 50 to 60% of the blend. The aging process is completed in small stainless steel tanks.
Grapes
Tasting
Rich bouquet with intense mineral notes.
The palate is ample, round, firm and massive altogether.
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