Starting with seven hectares and founding their domaine in 1978, Roland and Brigitte focused on producing no-nonsense Chablis right from the start. Present day update…Roland and Brigitte now oversee twenty hectares and welcome their two sons into the family business, with Arnaud handling the winemaking and David being their global brand ambassador. Their cellar program varies depending on the vineyard. The Grand Cru ‘Bougros’ are 35-year old vines on clay and limestone soils, all integrated with tiny fossilized oysters, providing those sea-shell and chalk signature notes found in Chablis. All their 1er Cru vineyards are fermented in stainless steel but the Grand Crus are fermented in barrel, adding a subtle texture. Pair with scallops, trout, roasted quail, and Epoisses or Soumaintrain cheese.
Label I.Q.: The name ‘Bougros’ is thought to come from the French words for ‘thick’ and ‘mud’.