Covering just over 50 hectares, Bouzeron is the smallest of the five “village” appellations of the Côte Chalonnaise – and the nearest to the prestigious vineyards of the Côte d’Or. This AOC definitely deserves a spot on the radar of every wine lover seeking good excellent value for money.
Bouzeron was elevated to the rank of communal appellation in 1998, replacing its former regional Bourgogne Aligoté Bouzeron classification. The appellation covers just two communes: Bouzeron and Chassey-le-Camp. Unusually for Burgundy, the appellation is devoted exclusively to Aligoté – the grape variety that placed it on the map – producing only white wines. Elsewhere in the region, the variety is limited to the broader Bourgogne-Aligoté appellation.
In Bouzeron, Aligoté is planted exclusively on the upper slopes, where the soil consists mainly of white marl with a high limestone content. This, combined with the traditional “goblet” pruning method, helps to control yields and produce a wine that is typical of its terroir. The lower slopes are planted with Chardonnay and Pinot Noir grapes, producing wines marketed under the AOC Bourgogne Côte Chalonnaise label.
Aligoté accounts for 6% of Burgundy’s total vineyard area and is one of its oldest varieties. Naturally vigorous, this white grape variety produces larger and more abundant fruit than Chardonnay. The Aligoté cultivated in Bouzeron is known as “doré” (golden). As the grapes ripen, their finer skins, compared to the traditional Aligoté found elsewhere in Burgundy, take on a golden hue and, more importantly, help preserve a natural balance between alcohol and acidity as the grapes mature.
What pairs well with Aligoté?
Aligoté typically opens with delicate aromas of acacia and white flowers, while the palate reveals subtle notes of honey layered with citrus zest. Its bright, mouthwatering acidity and subtle aromatic profile make it a perfect contender for a refreshing apéritif – think gougères (delicious savoury cheesy choux pastries) – as it won’t overpower the palate before a meal. At the table, it’s a natural match for oysters as their briny salinity complements its citrusy edge. It also works beautifully with tarama and simply prepared shellfish. Other excellent pairings include quiche, hearty mixed salads. and traditional Burgundian parsleyed ham (“jambon persillé”), a terrine of ham set in a parsley jelly. Aligoté also shines with goat cheese, preferably young and fresh rather than fully aged.
Domaine de Villaine’s Bouzeron
The estate’s Bouzeron is made from Aligoté vines planted on some of the appellation’s finest slopes. Since founding the estate in 1973, Aubert and Pamela de Villaine have focused on selecting “doré” grapes from old-vine parcels where they were traditionally grown. These differ from the more common “Vert” (green) type, yielding lower quantities but offering wines of greater aromatic finesse.
As expected from the grape variety, this Bouzeron is lively and fruit-forward, but also displays a fullness on the palate that speak to the distinctive character of the terroir.
In its youth, the wine charms with freshness and bright fruit. With age, it gains in texture and depth, developing richness and body – and can easily evolve over a decade.
Tasting notes
In the glass: Bright, fairly pale golden yellow hue.
Nose: Expressive and inviting, with notes of white peach, wild white flowers, and a hint of candied lemon.
Palate: Clean and frank initial drop, pure substance, fruit expression with a sense of ripe grapes. Fine tension and delicacy.
How to enjoy
This versatile wine is perfect as an apéritif or served alongside seafood, white fish, or oysters. It also pairs beautifully with cheese, especially young, fresh goat’s cheeses.
Best served at 12°C.
Ageing
Drink in the next five years.
