Bouzeron 'Les Corderes'

Roasted flounder and baked halibut with herb butter has been delicious with this wine. It's also wonderful with creamy cow-milk cheeses.

Aging and bottling 100% in barrels for 12 months. No new barrels. Bottling preceded by light filtration.

Manual harvest, sorting, direct pressing, settling by gravity and alcoholic fermentation in barrels. Vinification and production of white wines The harvest is done exclusively by hand. The grapes are sorted from the vine. Then they are brought to the vat room and pressed directly by a pneumatic press. The pressing cycle depends on the vintages, the year and the health status. The juices collected are tasted and analyzed. Depending on the vintage, the first juices are discarded. The musts are then vatted and settled naturally by decantation. After 24 hours or 36 hours, we extract the clear juices and some “golden” lees, rich in nutrients, to funnel them directly into barrels where the alcoholic fermentation will take place. Batonnage is not systematic and depends on the vintages and vintages.

Domaine Jacqueson consists now of 18 hectares of vines, mostly in Rully, but also 5 in Mercurey and some in Bouzeron. The grapes are harvested by hand and vinified in classical fashion, before an élevage in barrel (up to 25% new wood). Under Paul, and now by his children, Marie and Pierre, the domaine has become adept at a sophisticated use of barrels, the élevage here is key to the quality they consistently achieve, and this rubs off on the négociant 'Cuvée Sélection' which is always beautifully finished.