The grapes to produce Meursault 1er Cru Genevrières Philippe Bouzereau Château de Cîteaux the were harvested at optimal maturity, carefully selected and pneumatically pressed. The fermentation for the Meursault 1er Cru Genevrières Philippe Bouzereau Château de Cîteaux took place on the lees in oak barrels with regular ‘bâtonnage’ or lees stirring. The wines were then matured in the family cellars in French oak barrels of which 20 to 30% were new, for a period of 12 months. The use of oak is carefully monitored to ensure it does not detract from the nuances of the terroir in the plot of ‘Les Genevrières’, from which the grapes hail.
The premier cru site of ‘Les Genevrières’ is on a moderate slope which allows good drainage of rainwater. The eastern orientation of the vines preserves a freshness in the grapes, resulting in a beautiful finesse in the wine. The soils in the plot are claylimestone, with a rocky structure. The vineyard is managed using sustainable practices, only organic fertilisers and composts are used and chemical herbicides have not been used for over 15 years. The vineyard is cultivated in the traditional Burgundian manner.
The Bouzereau family (Château de Cîteaux) has been growing vines in Meursault for nine generations, dating back to the 18th century. The current Château de Cîteaux was established by Philippe Bouzereau (senior) in the 1960s. His son Philippe (junior) took over the running of the estate in 2006, having completed his studies in Beaune and worked vintages in Beaujolais, Australia and New Zealand. The 18 hectares of vines are cultivated according to the principles of la ‘Lutte Raisonnée’, or sustainable farming. Philippe passionately believes in letting the wine express its terroir, through minimum intervention in the winery and judicious use of oak. He has certainly achieved this, as the resulting wines are rich, concentrated and showcase the terroir beautifully.