92 Insider Points
A delicious white Burgundy, showing lush lemon and melon notes, with hints of vanilla dna baking spice on the nose. The palate is crisp and dry, presenting a bright high toned citrus, white peach and nectarine. I recommend chilling this down nice and cold and serving it with scallops, mushroom risotto or lemon pepper chicken. Enjoy now through 2020. - DZ Nov 2015
Very little of Pierre Bouree’s boutique Burgundies make it to the U.S., as thirsty locals know a good thing when they see--not to mention smell and taste--it! Bouree’s 2011 white Burgundy is an overachiever in the category, offering authenticity and plenty of enjoyment and priced far below most commercially produced domestic Chardonnays.
Stone fruit notes of quince and yellow plum are ripe and caressing while the midpalate ushers in minerality and bright acid structure. No chance this white will be confused for anything other than 100% Chardonnay grown in the famed vineyards of Burgundy. The barest hint of totally integrated oak is very much in the background of this fresh white. And while this Chardonnay is decidedly more nervy and piquant that California versions, it nonetheless offers plenty of lip-smacking lushness and depth.
The 2011 white Burgundy vintage was rated “Outstanding” in the Wine Advocate and is noted for its early accessibility. This white is the sort of wine we can’t get enough of during the holidays when guests arrive and stay for dinner, whether or not dinner was part of the original plan!
A Couple things to Know:
Writing about the 2011 vintage in Burgundy, Clive Coates notes: “Yes. It would appear that Burgundy has done it again. And if views are not quite as enthusiastic in Chablis and in the Côte Chalonnaise, at least in the Côte d'Or (and particularly in the Côte de Nuits) we have another big one to follow 2008, 2009, and 2010. Nature is smiling on the Burgundy lover.”
This domaine was founded in 1864 by—surprise surprise—Pierre Bouree. Today it is run by ancestors of Bouree’s nephew, Louis Vallet who inherited the winery and its holdings in Gevrey Chambertin in the mid 1900s.
Pair this rich complex white burgandy with a Poached Salmon and Caper-Butter Sauce.