Bourgogne Côte-d'Or AOC Clos du Moulin 2022 Michel Bouzereau et Fils

What kind of wine is it

Bourgogne Côte d’Or Clos du Moulin by Michel Bouzereau is a dry white wine made from Chardonnay grapes grown in Meursault. The wine displays a fresh and elegant profile and a full structure thanks to maturation in barrique. Fermentation with native yeasts and aging in oak add complexity and depth, while the mineral tension remains clear. The style is saline and energetic, suitable for bottle evolution over several years.

Where it comes from

Produced in Burgundy, Clos du Moulin comes from a one-hectare clos in the village of Meursault, at the foot of the climats Les Chevalières and Les Petits Charrons. The vines, averaging about forty years old, surround an ancient mill and follow biodynamic principles. The vineyard at the beginning of the slope, with calcareous and marl soils, offers good exposure and drainage; the berries ripen slowly and aromas are clear, with a pronounced mineral signature.

How it is made

Harvesting aims to preserve the balance between ripeness and acidity. After gentle pressing, the must ferments with native yeasts to enhance the fruit’s identity. Maturation takes place for 12 months in barrique, then the wine rests in tanks for a few months to reach harmony and a balanced structure before bottling.

Tasting notes

In the glass, it has a bright golden yellow color. On the nose, white flowers, white-fleshed fruit, and citrus emerge, with buttery and toasted notes due to time in barrique. The palate is broad and precise, with a saline texture and a crisp progression supporting the richness. The acidity is well present and the finish is persistent, conveying an overall energetic and refined sensation.

Food pairings

This Chardonnay goes well with seafood dishes, buttered preparations or light sauces, where its breadth and saline note cleanse the palate. It works with sole meunière, fried fish, shellfish, and is also suitable for delicate white meats and gratin vegetables. Among classic French pairings, it’s excellent with baked scallops and mushroom vol-au-vent. With cheese, it’s best with aged hard cheeses like Comté.

When to serve

Perfect at the table, Clos du Moulin is appreciated for its aromatic precision and consistency, from a gourmet aperitif to an elaborate fish lunch. Serve at 10–12°C in a large glass for complex whites and allow a few minutes for oxygenation. Enjoy young for its energy, or let it develop a fascinating bottle aging potential, evolving toward more mature notes and a softer texture over time.