René Bouvier - Clos de Vougeot 2013
15,5/20
RVF
The old Pinot Noir vines produce an elegant and racy wine on the terroir of Clos Vougeot. With time, it takes on the velvety touch of Vosne-Romanée wines and the finesse of Chambolle-Musigny wines. The finish of licorice and white pepper signals the greatness of this historic climat.
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Eye
deep, brilliant color
Nose
delicate with fruity, floral, and spicy notes
Mouth
Sensual and vibrant attack. Finish with licorice and white pepper.
Serve
at 16-18°C
Drink from
2018
Drink before
2023
Food and wine pairings
Pairs well with lamb shoulder, pheasant with apples, or a selection of cheeses (Epoisses, Mont d'Or).
Bettane & Desseauve
Rated estate (2020 guide) 4 stars (Producers of very high quality, those who are the pride of French vineyards)
About the estate:
Bernard Bouvier is one of the very best winemakers in Marsannay, showcasing the rich heritage of this commune. A staunch advocate of infusion, breaking with the heavy extraction methods that Burgundy used in the past, he loves wines with body, good when young and good when aged, harvested at peak ripeness, and intervenes as little as possible. He is guided in his choices by emotion and touch. The estate offers a warm welcome, an organic approach, and a range of benchmark Gevrey, Marsannay, and Fixin wines that are affordable and highly consistent. This is a place that never disappoints, with wines that are as close as possible to their terroir of origin, thanks to the tactful winemaking that characterizes the estate's production.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rating (2016 guide) 15.5/20 (2012 vintage) (Good wine)
Rated estate (2020 guide) 1*Star (Up-and-coming stars or quality winemakers producing good wines; you won't be disappointed when tasting the wines from these estates)
About the estate:
This family estate, which has been in the same family for three generations, boasts a rare heritage of old vines, with an average age of around 50 years. Bernard Bouvier, 52, produced his first vintage in 1986 and is part of a generation of winemakers who have brought new blood to Burgundy. After succumbing, like many others, to the siren call of modern, highly extracted wines, he corrected his course to produce finer vintages. 2009 marked the transition to organic farming and 2010 the beginning of the use of whole bunches, on average 50% across all wines. More moderate use of new wood and more precise ripeness choices have recently resulted in much more accomplished wines, which were rewarded last year with a first star. Organic certification was lost in 2016 but is currently in the process of being reapproved.