2021 Bouchard Pere & Fils Clos de la Mousse Beaune Premier Cru 750ml

Overview

Clos de la Mousse is a historic Beaune Premier Cru and one of Bouchard Père & Fils’ monopole vineyards. The 3.36-hectare site has been wholly owned by the domaine since 1872. Produced entirely from Pinot Noir, the wine combines refined red fruit, subtle toast and fine structure with excellent ageing potential.

Vineyard

The first recorded reference to Clos de la Mousse dates to 1220. The vineyard has a southeast exposure and limestone and clay soils over a clayey subsoil. Its entire 3.36 hectares are owned by Bouchard Père & Fils, making it a domaine monopole within the Beaune Premier Cru appellation.

Winemaking

Harvesting is carried out manually in small 13 kg cases, followed by careful manual sorting. Depending on the vintage, the fruit undergoes total or partial destemming before fermentation in small containers. Gentle pressing follows, with approximately 15 to 20 days of vatting. The wine is matured for 12 to 14 months in French oak, with 30% to 40% new oak.

Producer Tasting Notes

Fruit aromas combined with light toasty notes on the nose. Both fleshy and refined, Clos de la Mousse reveals its charms with delicacy. Good ageing potential.

Critic Reviews

92/100 — Wine Spectator
Tasted May 2024

James Suckling
“The lively acidity interlocks neatly with the well-crafted fine tannins on the medium-bodied palate. Long harmonious finish.”
Tasted September 2023

Producer

Founded in Beaune in 1731, Bouchard Père & Fils is one of Burgundy’s historic estates and an important vineyard owner across the Côte d’Or. Its holdings include numerous Premier Cru and Grand Cru vineyards, with Clos de la Mousse representing one of the domaine’s historic monopoles.

Specifications

• Vintage: 2021
• Producer: Bouchard Père & Fils
• Country: France
• Region: Burgundy, Côte de Beaune
• Appellation: Beaune Premier Cru
• Vineyard: Clos de la Mousse
• Grape Variety: Pinot Noir
• Classification: Premier Cru
• Vineyard Status: Monopole
• Vineyard Area: 3.36 hectares
• Exposure: Southeast
• Soil: Limestone and clay on clayey subsoil
• Harvest: Manual harvest in small 13 kg cases
• Vinification: Small-container fermentation; 15–20 days vatting
• Maturation: 12–14 months in French oak
• New Oak: 30–40%
• Alcohol: 13.0%
• Ageing Potential: 7–10 years and more