Winery Léonce BocquetRully Premier Cru
White wine
In the mouth this white wine is a .
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Rully Premier Cru from the Winery Léonce Bocquet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rully Premier Cru of Winery Léonce Bocquet in the region of Burgundy is a .
Food and wine pairings with Rully Premier Cru
Pairings that work perfectly with Rully Premier Cru
Original food and wine pairings with Rully Premier Cru
The Rully Premier Cru of Winery Léonce Bocquet matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of light lasagne without béchamel sauce, mackerel fillets (quick bake) or cuttlefish rust from my grandmother in sète.
Details and technical informations about Winery Léonce Bocquet's Rully Premier Cru.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Rully Premier Cru from Winery Léonce Bocquet are 2016
Informations about the Winery Léonce Bocquet
The Winery Léonce Bocquet is one of of the world's great estates. It offers 90 wines for sale in the of Rully Premier Cru to come and discover on site or to buy online.
The wine region of Rully Premier Cru
23 Premier Cru vineyards in the Côte Chalonnaise (Saône-et-Loire) on Rully (21) and Chagny (2): Chardonnay for whites and Pinot Noir for reds. Precise whites with white flowers, citrus and almond, a taut palate with signature chalky minerality. Fruity, silky reds with cherries and raspberries, fine tannins. Key vineyards: Vauvry, Grésigny, Marissou, La Pucelle.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
