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Charmes-Chambertin
René Bouvier
René Bouvier - Charmes-Chambertin Grand Cru 2017
René Bouvier - Charmes-Chambertin Grand Cru 2017

René Bouvier - Charmes-Chambertin Grand Cru 2017

Charmes-Chambertin|Red wine

17/20

RVF

17/20

Bettane & Desseauve

“With its opulent woody character and hint of clove, it is quite complex, with a delicate licorice-tinged palate. Let’s wait five years for it to shed its oak influence.” (Le Guide des Meilleurs Vins de France 2020 - RVF) Superb!

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21715 reviews
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Estate

Domaine René Bouvier

Vintage

Grand Cru

Vintage

2017

Designation

Charmes-Chambertin

Region

Burgundy

Grape Varieties

100% Pinot Noir

Regions

Limestone subsoil: Entroques limestone, Comblanchien limestone, gravel mixed with clay; east-facing

Viticulture

Organic initiative, currently undergoing certification

Grape Harvest

Manuals

Wine Production

Traditional, average duration: 20 days

Livestock Farming

Aged for 18 months in barrels, with 50% new barrels

Eye

A very vibrant red color, with beautiful bluish or purplish hues when young

Nose

A beautiful intensity of red berries, red currant with hints of clove and white pepper

Palate

Full-bodied, complex, and rich. Chewy tannins that are still young. Powerful mineral tension derived from the terroir. The aromatic length impresses with its intensity; the finish has notes of licorice. A wine to age.

Serve

Decant at 17°C

Open

1 hour before

Drink starting at

2024

Drink before

2030

Food and Wine Pairings

Food and Wine Pairings

Enjoy it with seven-hour-roasted lamb, a Rossini tournedos, glazed pork with meat gravy and a wok of vegetables, duck confit with Sarladaise potatoes, or Époisses cheese...

More information at Domaine René Bouvier

More information at Charmes-Chambertin

Bettane & Desseauve

Bettane & Desseauve

Wine rated (2020 guide) 17/20 (Reference wine)

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

About the wine:

Notes of white pepper and red currant, very typical of Mazoyères—the climat from which it comes. There’s a hint of limestone; this vineyard is located near the latricières, from which it draws its mineral power.

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

Wine rated (2020 guide) 17/20 (Great wine)

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 wine:

With its opulent woody character and hint of clove, it is quite complex, with a subtle licorice-like mouthfeel. Let’s wait five years for it to shed its aging characteristics.

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.

No rating available

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