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2017 Domaine Jean-Marc Bouley, Pommard Premier Cru, Les Rugiens

Vinous

90-92

Burghound

90-93

CellarTracker

91
Regular price $185
/

2017 Domaine Jean-Marc Bouley, Pommard Premier Cru, Les Rugiens

Vinous

90-92

Burghound

90-93

CellarTracker

91
Regular price $185
/

From about a quarter-hectare plot in Les Rugiens Hauts, home to shallow red soils atop hard limestone bedrock, the vines planted in 1943 and 1985. Entirely de-stemmed, the grapes are fermented in concrete and stainless before being aged 18 months in 25-50% new oak.

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Jean-Marc Bouley had started his own domaine name in 1974, and later added the family vines to his holdings a decade later. Thomas has managed the cellars since 2012, and the quality of the wines has proven to exceed that of his predecessors with his keen eye in the vineyard and cellar.

Domaine Jean-Marc Bouley

Like so many of our favorite producers, Thomas has focused on identifying the unique personality and composition of each of his 29 plots throughout Volnay, Pommard, Beaune and Meursault, and on the periphery of these appellations. You'd notice extreme vine health even from afar - the high-reaching shoots cascade freely, higher and more free-form than any surrounding vineyard. This has actually allowed the vines to gather more rays of sun, filling the vines with energy which befits his style - there is no green-harvesting and no fertilizer, so the vine produces more bunches but with smaller, more intensely-flavored berries. He does adhere to the biodynamic principles, and his wines feel justifiably energetic and alive. 

In the cellar, the elevage is not long - extending just into a second winter - with at least a small portion of new oak, with his top cuvées often receiving as much as 50% new barrels. At least a small percentage of the whole clusters are retained to add complexity and life to the wine. 

Meet the Producer

Domaine Jean-Marc Bouley

Jean-Marc Bouley had started his own domaine name in 1974, and later added the family vines to his holdings a decade later. Thomas has managed the cellars since 2012, and the quality of the wines has proven to exceed that of his predecessors with his keen eye in the vineyard and cellar.

Like so many of our favorite producers, Thomas has focused on identifying the unique personality and composition of each of his 29 plots throughout Volnay, Pommard, Beaune and Meursault, and on the periphery of these appellations. You'd notice extreme vine health even from afar - the high-reaching shoots cascade freely, higher and more free-form than any surrounding vineyard. This has actually allowed the vines to gather more rays of sun, filling the vines with energy which befits his style - there is no green-harvesting and no fertilizer, so the vine produces more bunches but with smaller, more intensely-flavored berries. He does adhere to the biodynamic principles, and his wines feel justifiably energetic and alive. 

In the cellar, the elevage is not long - extending just into a second winter - with at least a small portion of new oak, with his top cuvées often receiving as much as 50% new barrels. At least a small percentage of the whole clusters are retained to add complexity and life to the wine. 


Vinous

Vinous

90-92

The 2017 Pommard Les Rugiens 1er Cru is completely de-stemmed this year and matures in 40% new oak. It has a clean and pure bouquet with redcurrant, raspberry and crushed stone aromas, although I just miss the whole bunches contribution of the Fremiets. The palate is medium-bodied with ripe fleshy red berry fruit, brown spices and sage. The new oak is apparent on the finish although Thomas Bouley mentioned that this is only a recent phenomenon and it should reintegrate by time of bottling.

What the Critics are Saying

Vinous

Vinous

90-92

The 2017 Pommard Les Rugiens 1er Cru is completely de-stemmed this year and matures in 40% new oak. It has a clean and pure bouquet with redcurrant, raspberry and crushed stone aromas, although I just miss the whole bunches contribution of the Fremiets. The palate is medium-bodied with ripe fleshy red berry fruit, brown spices and sage. The new oak is apparent on the finish although Thomas Bouley mentioned that this is only a recent phenomenon and it should reintegrate by time of bottling.