Presentation
Founded in 1973 by Georges and Nathalie Duvernay, the estate is rooted in Rully, at the northern edge of the Côte Chalonnaise. Since 2004, their children Dominique and Patricia have taken over, cultivating 12 hectares across Rully and Mercurey. Dominique, a passionate oenologist, oversees the winemaking, while Patricia manages sales and distribution. The estate emphasizes sustainable viticulture, striving to highlight the unique identity of each plot. The white wines, made from Chardonnay, reveal beautiful tension and delicate floral aromas. The reds, dominated by Pinot Noir, are vinified with gentle extraction, resulting in silky and elegant wines. What sets the estate apart is its ability to express the pure, chiselled character of the Rully and Mercurey terroirs through precise, perfectly balanced wines.
Location
Bouzeron is a wine from the Côte Chalonnaise.
Terroir
The soils are clay-limestone.
In the vineyard
Important stages include soil management, canopy control, and yield regulation. Treatments are minimal and tailored to each vintage. Mechanical harvesting is used for this cuvée.
Harvest
Mechanical harvest.
Winemaking
Each plot is vinified separately in temperature-controlled enamel tanks to preserve freshness and typicity.
Ageing
The wines are aged in oak barrels for 10 months, 20% of which are new.
Varietal
Chardonnay : 100%
Serving
Serving Temperature 12 to 14°C
Ageing potential
5 to 10 years
Tasting
The Bouzeron “Les Seurrées” white from Domaine Duvernay Père et Fils showcases the freshness and vibrancy of Aligoté. Its pale robe with silvery highlights precedes a refined and expressive nose of white flowers, lime, green apple, and a hint of wet stone. On the palate, the attack is lively and precise, supported by natural acidity and a taut texture. Flavors of citrus, white currant, and chalk unfold in a clean, saline, and thirst-quenching finish, typical of the finest Bouzeron Aligotés.
Food pairings
This Bouzeron white pairs beautifully with fresh, seafood-based cuisine. It enhances oysters, sea bream ceviche, or whelks in vinaigrette. It also works wonderfully with fresh goat cheese salad, crunchy vegetables, or vegetable tartare. For cheese, opt for fresh styles or young goat cheeses such as Mâconnais or Charolais.