Régis makes two reds and two whites from adjoining vineyards in Marsannay, the Clos du Roy higher up on the slope and the Longeroies down below on the gentle saddle between the slope and the valley floor. Clos du Roy always seems to have a bit more meat on its bones, a little more depth and richness, in both the red and the white versions. It is more masculine in style, while Longeroies (which means “alongside the king”) is more supple and elegant. I find the Clos du Roy blanc to be quite versatile at my house in Meursault, especially with fowl, pork, and veal. In case you were wondering, the Clos du Roy (the king’s clos or vineyard) supplied the Ducs de Bourgogne in Dijon with their house pour back in the 14th century.
Régis Bouvier in Marsannay achieves a rare hat trick in Burgundy, the mastering of all three colors–red, white and rosé, through reasonable yields and high quality terroirs. Bouvier makes the best Burgundian rosé that we have ever tasted, his whites are delicious, with their own particular character completely unlike other Chardonnays from Burgundy, and his reds are his crowning achievement, managing to be wild and exciting while refined and elegant at the same time.
In eastern central France, Burgundy is nestled between the wine regions of Champagne to the north, the Jura to the east, the Loire to the west, and the Rhône to the south. This is the terroir par excellence for producing world-class Pinot Noir and Chardonnay.
The southeast-facing hillside between Dijon in the north and Maranges in the south is known as the Côte d’Or or “golden slope.” The Côte d’Or comprises two main sections, both composed of limestone and clay soils: the Côte de Nuits in the northern sector, and the Côte de Beaune in the south. Both areas produce magnificent whites and reds, although the Côte de Beaune produces more white wine and the Côte de Nuits more red.
Chablis is Burgundy’s northern outpost, known for its flinty and age-worthy Chardonnays planted in Kimmeridgian limestone on an ancient seabed. Vézelay is a smaller area south of Chablis with similar qualities, although the limestone there is not Kimmeridgian.
To the south of the Côte de Beaune, the Côte Chalonnaise extends from Chagny on its northern end, down past Chalon-sur-Saône and encompasses the appellations of Bouzeron in the north, followed by Rully, Mercurey, Givry, and Montagny.
Directly south of the Chalonnaise begins the Côte Mâconnais, which extends south past Mâcon to the hamlets of Fuissé, Vinzelles, Chaintré, and Saint-Véran. The Mâconnais is prime Chardonnay country and contains an incredible diversity of soils.
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch
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