Domaine René Bouvier Gevrey-Chambertin 1er Cru Les Champeaux 2016

Bettane & Desseauve

About the domain :

Bernard Bouvier is one of Marsannay's finest winemakers, showcasing the commune's rich heritage. A firm believer in infusion, which breaks with the heavy extractions Burgundy has known in the past, he likes full-bodied wines, good young and good old, harvesting when ripe and intervening as little as possible. He likes the emotional and tactile aspects that guide him in his choices. We'd like to point out the friendly welcome he receives at the domaine, his organic approach, a range of gevreys, marsannays and fixins at affordable prices and with great homogeneity. An address that does not disappoint, the wines are as close as possible to their terroir of origin, with the tactful vinification that characterizes the domaine's production.

Robert Parker - Wine Advocate

About the wine:

The new cuvée Gevrey-Chambertin 1er Cru les Champeaux has a vibrant bouquet filled with raspberry and crushed strawberry essence, a fine hint of acidity and fine traces of tobacco develop in the glass. The palate is medium-bodied with firm tannin, full of freshness but lacking a little substance and complexity towards the firm finish. Not bad, but I think it's still evolving.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the wine:

Notes of redcurrant, raspberry and dried flowers: a streamlined, naturally gourmand and elegant body unfolds with depth and vigor, supported by very fine tannins.

About the domain :

This three-generation family estate boasts a rare heritage of old vines, with an average age of around 50 years. Bernard Bouvier, 52, signed his first vintage in 1986 and is one of a generation of winemakers who have brought new blood to Burgundy. After having, like many others, given in to the siren calls of modern, highly extracted wines, he has corrected course to produce finer cuvées. 2009 marks the transition to organic viticulture, and 2010 the start of the use of whole grapes, averaging 50% for all wines. More moderate use of new oak and more precise choices of ripeness have recently produced much more accomplished wines, rewarded last year with a first star. Organic certification was lost in 2016, but is again in the process of being approved.