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Domaine du Bouchot

 

Soil can be a soporific subject to learn about – unless it’s told through the medium of wine. Bouchot like to differentiate between their Portlandian soil and Kimmeridgian soil and feel their organic viticulture is essential to enable the grapes to directly express the subtle differences between the two. The results are a marvel to experience, with the Portlandian wines clearly having a natural fatness to them, while the Kimmeridgian marls show more poise and mineral notes. Bouchot’s wines are fermented with natural yeasts and stay on the fine lees for six months or more, depending on the vintage.

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