" We don't sell the wine without touching the vine "
Wine from Bouysses
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Château Les Bouysses is an ancient priory rich of 800 years of history. It was bought by the Marre Family in 1933. “Bouysses" is the old French word for “buis” – the boxwood that borders the alleys of the property. The 30 hectare-estate is located in the town of Mercues nearby Cahors in the Southwest of France. It is planted with 24 hectares of vines and 6 hectares of walnut trees.
T3: very ancient alluvial deposits - siliceous and gravelly soilT2: ancient alluvial deposits - siliceous, sandy and gravelly soil less altered than T3
The soils are located for 50% on middle terrace (*T2) and 50% on upper terrace (*T3).
A thirteenth century royal decree requesting lords to donate some land to allow the establishment of religious communities and monasteries was at the origin of ‘Les Bouysses’, in 1230. The lord of Rassiels (a place situated above Douelle), Raymond de Lard, therefore ceded land called “Les Bouysses” to Dame Guillemette, the second abbess of Leyme, for the establishment of a cistercian priory. A small number of nuns lived there, perhaps a dozen or thereabouts.
During the Hundred Year- War the nuns were forced to leave by the English. Subsequently the nuns returned until year 1600, from which date they remained at Leyme but kept their eyes on events at the Bouysses priory. In 1745 they authorized the demolition of their chapel which was remplaced by a winery on the same site. Henceforth the wine was located at ‘Les Bouysses’ and the prayers at Leyme.
In 1789 property belonging to the Church became property of the French state and in 1791 the estate was sold to François Agar, who was mayor of Mercuès and wine merchant in Mercuès and Paris-Bercy. A fire at the Bercy warehouse caused his bankruptcy and he was obliged to sell the estate to one of his cousins Count Michel Agar de Mosbourg. The latter built most of the existing buildings with the exception of the winery and one of the cellars. The elegant perron with double flight of stairs outside copy italian designs that he had loved during his trips to Italy. The Orangery was built in 1820. The stables were built nearby following a request by Napoleon Bonaparte who was to have visited with his guard and horses. He never made the journey.
Count Michel Agar de Mosbourg did have one son who had no sons or daughters. It was therefore the nephews of the latter, the Vicomtes de Rougé, who became owners at the end of the nineteenth century. The last viscount, inventor of aircraft tailplanes, sold some land to finance his research. As his invention was stolen before he was able to patent it, and consequently lost the fees he should have received, he was obliged to sell off the rest of the estate.
The Marre family became owners in 1933. Until relatively recently it was a purely agricultural enterprise but it was decided to rehabilitate the main building called the ‘Château’.
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Bouysses Cahors is made from 100 percent 100% Malbec.
A beautiful dark brilliant ruby purple color. The nose is complex of black cherry, blackberry with a hint of violet, followed by a buttery and vanilla note. The palate is rich, powerful, with smooth and melted tannins. This wine is fleshy and velvety.
Serve with game meat, red meat, duck confit, and goat cheese.
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The climate in the Champagne region in 2006 was characterised by a hot, dry season, which had a significant impact on the vines. September’s summery conditions were decisive, effectively drying out the outbreaks of botrytis and encouraging exceptional ripening of the grapes. Beginning on 11 September, the harvest stretched out for almost three weeks, the ideal time for a superior-quality crop. This vintage is a perfect example of how a favourable climate can influence the champagne quality.
Dom Pérignon Vintage 2006 Plénitude 2 marks a new encounter between Dom Pérignon and the year 2006, underlining the crucial importance of time in the making of this vintage. Its persistent, suspended light offers us an invitation to contemplation, celebrating the joy of a moment of perfection. This balance between earth and sky is underpinned by a strong tactile dimension, the authentic signature of Dom Pérignon: without touch, flavour does not unfold in either the space or time of the tasting, a perfect mirror of the space and time of its production. Today, Dom Pérignon 2006 Plénitude 2 enfolds us in its warm and luminous light. It then reveals its full-bodied, substantial and curvaceous qualities, leaving in its wake the emotion of a champagne that is both enveloping and delicate.
Dom Pérignon Vintage 2006 Plénitude 2 reveals a soft, warm and reassuring sweet bouquet, rich in subtle nuances. Its aromatic profile boasts a remarkable finesse with floral and mineral tones. This composition rapidly unfolds to reveal delicate notes of wild peach, citron, calisson and mocha, creating a unique and memorable experience on the nose. The palate of Dom Pérignon 2006 is full-bodied, both restrained and tender, developing into a thick texture that gradually becomes firmer. The complexity of the wine increases, revealing a subtly saline nuance. On the finish, an exquisite bitterness and wonderful maturity prevail, enriched by deep aromas of dried fruit, cocoa and toasted hazelnut, which blend harmoniously to offer an exceptional wine tasting experience.
Dom Pérignon Vintage 2006 Plénitude 2 is distinguished by its soft, warm character, ideally expressed when paired with seafood such as langoustine and scallops. This wine pairing harmony continues with veal and Jerusalem artichoke dishes, which highlight its delicate, enveloping nature. The flavours are further enhanced by herbs such as rosemary and basil, while hints of acidity from lemon and bergamot fully reveal its breadth and refined structure. This vintage illustrates Dom Pérignon’s ability to create fine wines that capture and enhance the essence of the ingredients with which they are served.
Review:
A blonde bombshell of a Champagne, hedonistic with its alluring brioche, creamed cherry and glazed tangerine flavors that show embellishments of fragrant saffron, candied ginger, fennel seed and vanilla, yet there's lovely definition and focus via the racy, lemon-infused acidity and plush texture. Long and minerally on the finish, with the rich profile joined by a subtle undertow of smoke, oyster shell and brine. Drink now through 2040.
-Wine Spectator 98 Points
The Extra Virgin Olive Oil by Quinta de Boeira, produced in the Douro Valley, is bottled in a clay vase decorated with replicas of the 19th century's tiles.
The blend of the Picual and Cobrançosa olive trees produces a fine extra virgin olive oil that is aromatic and unique in quality. The ceramic vessel ensures that the virginity of the oilve oil is preserved, protecting it from temperature fluctuations and light.
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