Presentation
Located in Monthelie, in the heart of the Côte de Beaune, Domaine Laurent Boussey perpetuates a viticultural know-how passed down for five generations. Laurent and Karen Boussey now manage this family estate, which spans 15 hectares and produces 24 appellations. The estate is renowned for its red and white wines, notably in Meursault, Pommard, and Beaune. Reasoned agriculture is a given: the soils are plowed, treatments are limited, and harvesting is done manually to keep only the best grapes. Vinification respects Burgundian traditions with long fermentations and aging in oak barrels, bringing depth and finesse to the wines. Each cuvée is meticulously assembled to express the full potential of its terroir. The originality of the estate lies in its exceptional heritage of old vines, with some parcels over 60 years old. This longevity gives the wines remarkable concentration and complexity, ensuring great aging potential.
Terroir
Clay-limestone soils.
In the vineyard
Sustainable viticulture.
Harvest
Hand-picked grapes.
Winemaking
Red vinification begins with a cold maceration (to obtain an intense ruby color) and continues with regular punch-downs from the start of fermentation. These ensure depth and a range of red-fruit aromas typical of Pinot Noir. Maceration lasts 12 to 18 days, depending on the appellation.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 50 years old
Serving
Serve at 14–16°C.
Ageing potential
3 to 5 years
Tasting
The wine shows a deep ruby-red color with garnet highlights that add brilliance. The nose is complex and elegant, revealing aromas of ripe red fruits such as cherry and raspberry, complemented by spicy notes and hints of undergrowth. On the palate, it is rich and structured, with well-present but silky tannins. Red fruit flavors are confirmed, supported by subtle touches of licorice and pepper. The finish is long and persistent, leaving an impression of finesse and elegance.
Food pairings
This wine pairs beautifully with grilled red meats, hearty stews, or aged cheeses. It is an ideal companion for traditional French dishes such as boeuf bourguignon or coq au vin.