Michel Bouzereau Meursault Les Grands Charrons French Wines


Refined, delicate Meursault showing smoky, nutty aromas, and then a powerful, citrussy palate. Bright and invigorating – a great example of the modern Meursault style.


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Michel Bouzereau
Type of drink
White Wine
100% Chardonnay
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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Domaine Michel Bouzereau is one of the rapidly rising stars of Meursault. Michel himself has recently retired, leaving the domaine in the hands of his son Jean-Baptiste, who joined in 1991, aged twenty, and has since propelled the domaine to ever greater levels. He has made a few recent changes: now all the vineyards are ploughed and no systemic fungicides are used, and the elevage has been refined, producing wines that are richer, more precise and with greater ageing potential than before.


The domaine owns two hectares of the lieu-dit Les Grands Charrons, which is located in line with the Meursault premiers crus, at the same altitude and a little further north. The vine age is varied, having been planted between 1950 and 1992. The tendency is increasingly towards organic viticulture.


The wine was fermented and aged for twelve months in oak, with twenty percent new wood and only occasional lees-stirring, then spent around three months in tank before bottling.


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