Located at Monthelie, near Meursault, Pommard and Beaune (21 Côte d’Or), the Laurent Boussey vineyard suggests you to discover the red wines and the white wines resulting from its production.
With on exploitation of 15 hectares of vine and 24 different appellations, the property offers a large choice of wines which will please the most experts amateurs and the beginners as well.
Bourgogne Chardonnay « Vieilles Vignes »
These 50 year old vines, located at Meursault, give the best expression of the chardonnay and some sensations of the soil of the capital city of white wines. The Bourgogne Chardonnay “Vieilles Vignes” is to be drunk in aperitif, or with fishes, seafood.
This charming village nested in side of hillsides, bordering of Volnay and Meursault is planted by only 10% of chardonnay, which gives a wine the aromas of white flowers, fresh almonds, lemon and minerality.
Savigny-lès-Beaune « Les Saucours »
Located between the mountain of Corton and Beaune, at the edge of the « Rhoin », this village belonged for a long time to the knights of Malta and to the nearby abbeys. The white wines have the flavor of flowers, of golden color.
Monthélie 1er cru « Champs Fulliots »
This Monthélie 1er cru has a beautiful golden color. It has vanilla aromas, and evokes the white flowers (the hawthorn), the pippin apple, the fresh hazelnut. It offers a soft flavor raised by the necessary acidity which signs famous white wines.
Monthélie 1er Cru « Sur la Velle »
Last acquisition of the vineyard, this young vine planted in 2012 gives a full and generous wine on floral notes.
Meursault « Clos du Pré de Manche »
This small field of 30 hundred square meters, located north of Meursault, next to the field of Cromin, gives white and feminine wines, color gold-green, yellow canary, with hawthorn, lime and flint. Length and structured, to drink between 4 and 8 years, with noble fishes (pike perch) or roasted shellfish. (Temperature between 12°C and 14°C).
Meursault « Vieilles Vignes »
Selection of our oldest vines, on calcareous soil, at Meurgers, les Forges, which gives very balanced white wines and with good conservztion (6 to 12 years) its scent evokes roasted almond and hazelnut, fern, verbena ou minerality, lingering taste. The Meursault Vieilles Vignes is to be rather drunk with foie gras, white meats, lobster.
Meursault 1er Cru « Les Charmes »
Les Charmes are part of the three first “cru” of Meursault, the most searched and appreciated. The wines have much aromatic power and an exceptional balance on the fat and acidity giving him a beautiful potential.
Meursault 1er cru « Les Caillerets »
The « Cailleret », name rather frequent in Burgundy, is a term which indicates the miwed grounds of fine stones that gives a very mineral Meursault. Its aromatic power and its balance based on the fat and acidity makes this wine one of the great lords of the Burgundy, this is why it should be associated with noble meats and fishes. Without dominating them, it transcends them: it is the case of the beautiful pieces of white sauce calf or poultry, sublimated by the smooth texture of the wine and its long distinguished acidity. Even better: with roasted shellfish and out of sauce, like the king prawns, the lobster, whose aromatic intensity and cracking texture is perfect with its sharp and flexible balance.
Grand vin blanc à la personnalité affirmée et de haute réputation.
Vin à la robe cousue d’or auréolée de reflets verdâtres, son bouquet réunit les arômes de noisette, pâte d’amande, citronnelle et aubépine. Corps et bouquet se fondent en une harmonie subtile.
Monthélie « Toisières »
Sloping and narrow, surrounded with vineyards, our village was a long time under the authority of the abbey of Cluny. The Toisières are bordering Meursault, in the entrance of the village. This chalky clay soil gives feminine, fine and elegant wines, color ruby, with aromas of small red and black berries (cherry and blackcurrant) to the silky tannins.
Monthélie « Hauts Brins »
This southern full exposed hillside, Volnay side, rise with more than 300 m on the ground with calcareous dominance. It gives powerful and long very complete wines, with the aromas of peony and black fruits.
Monthélie “Hauts Brins” is to be drunk with roasted poultry, roasted offal, calf sweet bread and cheeses: brie and reblochon.
Monthélie 1er cru « Sur la Velle »
This hillside bordering “Volnay 1er cru cols des chênes et caillerets” gives wines very fine, harmonious, velvety, it shares with Volnay the image of a feminine wine.
Aromas of red small fruits, of floral scents (violet), is directed with the years towards the underwood, spices. Monthélie 1er cru “Sur la Velle” is to be kept 6 to 12 years.
Monthélie 1er Cru « Champs Fulliots »
This hillside bordering “Volnay 1er cru clos des chênes et caillerets” gives wines very fine, harmonious, velvety, it shares with Volnay the image of a feminine wine.
Aromas of red small fruits, of floral scents (violet), is directed with the years towards the underwood, spices. Monthélie 1er cru “Champs Fulliots” is to be preferably kept 6 to 12 years and drinking with roast poultries, lamb, rabbit, the liver andouillettes and cheeses (Brillat-Savarin, Soumaintrain).
Auxey-Duresses « Closeaux »
Village adjoining Meursault, nested at the heart of a valley which leads towards the Hautes côtes de Beaune, recognized as one of the sanctuaries of the Celtic and Gallo-Romain vine.
This wine, of a sharp ruby, with aromas of blueberry and blackberry, can show in its youth, a little astringency. Its tannins become milder after 5 years and its texture becomes velvety on animal and leather notes. Auxey-Duresses is to be drunk with fine flesh and meats, brochettes, rabbit, or grilled fishes (to be drunk by 15°C/16°C).
This village has a magnificent castle of the 14th century. The grounds are clayey at the bottom of hillside and gives tannic wines, enriched with a beautiful elegance and a deep cherry color, purple with reflection garnet.
This wine will accompagny a piece of beef, or a cheese with sweet aromas: Chaource, Cantal, Tomme (to be drunk by 15°C/17°C).
Beaune « Prévoles »
Beaune, capital of the wines of Burgundy, attracts especially for its blazing Hospital and its cellars. Prévoles, old 60 year old vines intense and powerful wines, with a bright color, with aromas of blackcurrant, blackberry, currant, humus and underwood and of truffles and leathers into growing old. Beaune Prévoles is with being drunk with meats like game animals, roasted or braised and of the cheeses such as Epoisses, Maroilles (to be drunk by 15°C/17°C – to keep between 5 and 10 years).
Narrow and sloping perched high village, emphasized since centuries by the knights of Malta and the Abbeys of Autun and Maizières.
The wines are appreciated by their smoothness, their sap and their color ruby, garnet, with aromas of violet, currant and with the years, spieces game and cooked prune.
His velvety feminity predisposes it with the roast poultries or lacquered (to be drunk by 15°C/17°C).
Volnay 1er cru « Taillepieds »
These old vines of 21 hundred square meters give a vintage of 1200 bottles. Volnay 1er Cru « Taillepieds » is with being drunk with roast game birds or stew, and also with cheeses with marked aromas (to be drunk by 14°C/16°C).
Volnay 1er Cru « les Mitans »
These old vines of 6.68 hundred square meters give rise to a very small vintage (300 to 350 bts). A wine recognized as the floret by its complexity, its smoothness and its delicate and moderated intensity. Volnay 1er cru “Les Mitans” is to be drunk accompanied with game birds or stew, and also with cheeses with marked aromas.
Aloxe-Corton « Valozières »
Between Côte de Nuits and Beaune, this village at the bottom of the hill of Corton, profits from a perfect situation.
This old vine, located in « Valozières », rich in a reddish ground with a lot of siliceous kidneys and limestone with flint, gives solid and structured wines with a color rather dark, a steady ruby, a garnet.
Young, its aromas remind the garden during spring, with its small red berries and with the age, peony and jasmine, fruits in the brandy, leather stuffs, mushrooms. This wine can be conserved during 6 to 12 years.
To drink it, its power imposes dishes of big strength, as red meats, grilled or in sauce and roasted or lacquered poultry.
The Pommard goes back to highest antiquity, its name comes from Pomone, doddess of the fruits and the gardens.
Kings, dukes, lords and abbeys disputed the best “crus”.
The vintage is composed by vines of hillside (old alluvia), which gives a dark red color, with the aromas of blackberry, blueberry, cherry stone and ripe plum. Vigorous and powerful wine. The Pommard is a wine that can be drunk with wild meats (game animals or feathers) because its tannins are massive and dense, and also with cheeses of characters.