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2022 Marsannay Blanc “Clos du Roy”
René Bouvier
René 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.
—Dixon Brooke
Wine Type: | white |
Vintage: | 2022 |
Bottle Size: | 750mL |
Blend: | Chardonnay |
Appellation: | Marsannay |
Country: | France |
Region: | Burgundy |
Producer: | René Bouvier |
Winemaker: | René Bouvier |
Vineyard: | .5 ha, 10 years |
Soil: | Limestone, marl, clay, stone, and gravel |
Farming: | Lutte Raisonnée |
Alcohol: | 13% |
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About The Producer
René Bouvier
Three generations of Bouviers have farmed vines in the Côte de Nuits since the domaine was founded in 1910 by Henri Bouvier. After forty years of growing the domaine’s reputation, his son René, for whom the domaine is named today, took over and expanded the family’s vineyard holdings. René’s son, Bernard, took over from his father in 1992.
We began our collaboration with the Bouviers nearly two decades ago, importing the wines of Bernard’s brother Régis. Following Régis’s retirement in 2019, his brother Bernard acquired his vines, bringing them into the René Bouvier fold, and allowing us to continue our long time collaboration with the family into a new chapter. This next era importing Bouvier’s top terroirs of the Côte de Nuits brings with it a focus on partial whole-cluster vinifications and organic vinegrowing, philosophies that take Bernard’s Burgundies to new heights.
About The Region
Burgundy
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.
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Kermit once said...

Kermit once said...
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171