Domaine Bouard-Bonnefoy Chassagne-Montrachet 1er cru Les Chenevottes 2019
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Information
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From the promising family business Bouard-Bonnefoy |
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Notes of citrus, ripe stone fruit, butter and toast |
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Delicious with oven-baked chicken or creamy fish |
The winged expression 'le vin se fait dans la vigne' certainly applies to the beautiful wines of the small family winery Bouard-Bonnefoy. The quality of their grapes is so sublime that they can proudly call themselves a supplier to none other than Pierre-Yves Colin-Morey, one of the absolute elite producers in Burgundy.
From a small part of their grapes, Fabrice Bouard and his daughter Clara, who also did an internship with Pierre-Yves, make their own beautiful, pure white Burgundy. Most of the family's vineyards are located in Chassagne-Montrachet. This is the specialty of the house.
The Chardonnay grapes for this special cuvée come from the premier cru vineyard Les Chenevottes, on the border with Saint-Aubin. The soil - a mix of lime, clay and marl - is relatively fertile. This translates into a rich, mature Chassagne style.
After manual harvesting and pressing in an old-fashioned wooden vertical press, the wine ferments with natural yeasts in oak casks. A year of barrel ripening follows, with occasional light bâtonnage, or agitation of the yeasts.
This creates an impressive Chassagne with notes of citrus, ripe stone fruit, butter, toast and minerality, a silky smooth texture and a long finish. A gourmet wine par excellence, for example with chicken from the oven or a creamy fish dish.
From a small part of their grapes, Fabrice Bouard and his daughter Clara, who also did an internship with Pierre-Yves, make their own beautiful, pure white Burgundy. Most of the family's vineyards are located in Chassagne-Montrachet. This is the specialty of the house.
The Chardonnay grapes for this special cuvée come from the premier cru vineyard Les Chenevottes, on the border with Saint-Aubin. The soil - a mix of lime, clay and marl - is relatively fertile. This translates into a rich, mature Chassagne style.
After manual harvesting and pressing in an old-fashioned wooden vertical press, the wine ferments with natural yeasts in oak casks. A year of barrel ripening follows, with occasional light bâtonnage, or agitation of the yeasts.
This creates an impressive Chassagne with notes of citrus, ripe stone fruit, butter, toast and minerality, a silky smooth texture and a long finish. A gourmet wine par excellence, for example with chicken from the oven or a creamy fish dish.