Chablis Grand Cru Bougros Cote Bouguerots

In the glass

Aroma: citrus, stone fruit, white flower, mineral

Palate: lemon, oyster shell, chalk, saline

A rich, powerful grand cru from the steepest Bougros slope, with citrus, stone fruit and a saline depth.

What it pairs with

• Chablis oysters
  The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.
• Roast turbot in beurre blanc
  A rich grand-cru white carries the firm white fish and its buttery sauce without being overwhelmed.
• Quenelle de brochet sauce Nantua Find quenelle de brochet sauce nantua on TableJourney →
  The dumpling's creamy crayfish sauce meets a taut white Burgundy that cuts the richness and lifts the shellfish.

How to serve Chablis Grand Cru Bougros Cote Bouguerots

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Chablis oysters, Roast turbot in beurre blanc, Quenelle de brochet sauce Nantua. Match the wine's structure to the dish's fat and salt.

History

Cote Bouguerots is Fevre's prized parcel at the base of the Bougros grand cru.

1. 1998: Cote Bouguerots bottled separately

Facts

Producer

Domaine William Fevre · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Chablis, AOC)

Oak

Around 12 to 18 months, part in older oak

ABV

13.0%

Price

EUR 80 to 170 at retail

Drinking window

8-25 from vintage

First vintage

1998

Frequently asked about Chablis Grand Cru Bougros Cote Bouguerots

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