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Chambolle-Musigny
René Bouvier
René Bouvier - Chambolle-Musigny 1er Cru Les Sentiers 2017
René Bouvier - Chambolle-Musigny 1er Cru Les Sentiers 2017

René Bouvier - Chambolle-Musigny 1er Cru Les Sentiers 2017

Chambolle-Musigny 1er cru|Red wine

15,5/20

Bettane & Desseauve

Pinot Noir
delicious
fine wine
“With a firmer style than the Les Fuées, Les Sentiers are structured around pronounced, dynamic tannins.” (The Bettane & Desseauve Wine Guide) Nestled at the foot of Bonnes-Mares, “Les Sentiers” inherits its refined vigor, combined with a silky texture that takes time to reveal itself. A Premier Cru that ages harmoniously, with pronounced tannins that evolve gracefully and a lively, alert character. A synthesis of strength and delicacy.

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21722 reviews
-20€

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Estate

Domaine René Bouvier

Vintage

Les Sentiers

Vintage

2017

Designation

Chambolle-Musigny 1er cru

Region

Burgundy

Grape Varieties

100% Pinot Noir, vieilles vignes de plus de 45 ans

Regions

Brown, calcareous soil, not very deep and stony. Subsoils consisting of marl, limestone, and clayey limestone

Viticulture

Traditional and refined

Grape Harvest

Manual, with sorting on a table

Wine Production

After being sorted on a sorting table, the grapes are fed by gravity into temperature-controlled tanks. Depending on the vintage, an average of 50% of the grapes are whole-cluster. Fermentation takes place using indigenous yeasts. There is minimal mechanical intervention during fermentation; the focus is on maceration. Only the first pressings are retained during pressing.

Livestock Farming

18 months in barrels, 15% of which are new

Alcohol content

13%

Eye

A dress that plays with shades of purple

Nose

Evocative, with aromas that blend black fruits with hints of peony, and an exquisite touch of white pepper

Palate

Located at the foot of the Bonnes Mares, “Les Sentiers” inherits the wine’s refined vigor, combined with a silky texture that takes time to reveal itself. A premier cru that ages harmoniously, with its pronounced tannins that evolve gracefully and its lively vibrancy. A synthesis of strength and delicacy.

Serve

At 17°C

Drink before

2030

Food and Wine Pairings

Food and Wine Pairings

Pairs well with a pheasant or hare terrine, truffle sausage, a young chicken, a rack of veal with morels, a Normandy-style veal chop, or guinea fowl with apples

More information at Domaine René Bouvier

More information at Chambolle-Musigny

Bettane & Desseauve

Bettane & Desseauve

Wine rated 15.5/20 (Very good wine)

Rated estate (2020 guide): 4*Stars (Producers of the very highest quality, the pride of French viticulture)

About the wine:

With a more robust style than the lighter wines, these wines are characterized by prominent, dynamic tannins.

About the estate:

Bernard Bouvier is one of the very best winemakers in Marsannay, showcasing the rich heritage of this town. A staunch advocate of the “infusion” method—which breaks with the aggressive extraction techniques Burgundy has used in the past—he favors full-bodied wines that are enjoyable both young and aged, harvests the grapes at full ripeness, and intervenes as little as possible. He is guided in his choices by emotion and tactile sensation. Noteworthy are the warm welcome at the estate, its organic approach, and a range of benchmark Gevreys, Marsannays, and Fixins that are both affordable and consistently excellent. This is a winery that never disappoints; the wines are as true to their terroir as possible, thanks to the delicate winemaking techniques that characterize the estate’s production.
RVF - La Revue du Vin de France / Guide to the Best Wines of France

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

Rated estate (2020 guide) 1*Star (Up-and-coming stars or high-quality winemakers producing wines of a good standard—you won’t be disappointed when you taste the wines from these estates)

About the estate:

This family-owned estate, now in its third generation, boasts a rare heritage of old vines, with an average age of about 50 years. Bernard Bouvier, 52, produced his first vintage in 1986 and is part of the generation of winemakers who have brought a breath of fresh air to Burgundy. After, like many others, succumbing to the allure of modern, heavily extracted wines, he adjusted his approach to produce more refined wines. 2009 marked the transition to organic farming, and 2010 marked the beginning of whole-cluster fermentation, averaging 50% across all wines. A more moderate use of new oak and more precise decisions regarding ripeness have recently resulted in much more accomplished wines, which were awarded their first star last year. The organic certification was lost in 2016 but is currently in the process of being reinstated.

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