Everything about Bois de Boursan, Chateauneuf du Pape Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Bois de Boursan History, Overview
Bois de Boursan was founded in 1955, thanks to Jean Versino, who moved the family from the wine making region of Piedmont in Italy over to Chateauneuf du Pape. Bois de Boursan takes its name from the small area where they are located, which is not far from the Chateauneuf du Pape village.
Like many producers in the Southern Rhone valley, they started off selling their wine in bulk to negociants. At Bois de Boursan, that continued until the some point in the late 1980’s. That changed when the younger, Jean-Paul Versino began managing Bois de Boursan.
One of the interesting aspects of the vineyards belonging to Bois de Boursan is they have 15 different soil types in their 16 hectoliters of vineyards. On average, the vines are a respectable sixty years of age. However, at Bois de Boursan, they also own old vine Grenache that is more than 100 years of age. The estate uses 15.5 hectares for the production of red Chateauneuf du Pape while 1 hectare is reserved for their white Chateauneuf du Pape wine.
The best vintages of Bois de Boursan are: 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2001, 2000 and 1998.
Bois de Boursan produces 2 red Chateauneuf du Pape wines and 1 Chateauneuf du Pape blanc. However, from time to time, the domaine has also produced a special cuvee of Bois de Boursan les Baud. Bois de Boursan les Baud is produced from their oldest vines that can be over 100 years of age. The wine is usually a blend of 50% Grenache, 35% Mourvedre and 15% Syrah.
Bois de Boursan is produced from a blend of 65% Grenache, 15% Mourvedre, 15% Syrah and 5% other varieties. The vines for this wine range from 40-80 years of age. The terroir is rocks, clay, sand and limestone. Bois de Boursan is aged in large foudres that were previously used to make beer in the Alsace region. Close to 3,200 cases are produced each year.
Bois de Boursan Cuvee des Felix made its debut in 1995. In the beginning, the production was quite small, today close to 5,000 bottles are produced. The wine is made from a blend that on average 60% Old vine Grenache, 25% Mourvedre, 10% Syrah and 5% of various allowable grapes types. The Grenache is from old vines that for the most part are 90 years old, give or take a few years. The terroir is various galets and sand. Bois de Boursan is always the product of old vines with very low yields. The yields can be close to 20 hectoliters per hectare. The wine is aged in a combination of demi-muids and old, used, French, oak barrels for close to 18 months. The production is quite small as only 400 cases are produced each year.
Bois de Boursan also produces a small amount of Chateauneuf du Pape Blanc, which is on average close to 150 cases per year. Made from a blend of 35% Grenache Blanc, 35% Clairette, 15% Roussanne and 15% Bourboulenc, the wine is aged in a combination of new and old barrels.
Serving and Decanting Bois de Boursan with Wine, Food, Pairing Tips
Bois de Boursan is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Bois de Boursan Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, grilled dishes, sausage and cassoulet. Bois de Boursan is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Bois de Boursan is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Domaine Bois de Boursan Wine Tasting Notes
11 Vintages 31124 Views Sort Vintage - Rating
Incense and dark cherries pop from the start. Fresh and juicy, with a blast of garrigue and olive, to complicate the dark cherries in the finish. The wine was made using 75% Grenache, 10% Syrah, 10% Mourvedre, 3% Cinsault and 2% Counoise.
Aug 21, 2017points - Tasted 734 Views
Floral, black cherry and licorice notes, silky textures and a blast of ripe, sweet, fresh, polished red fruits shine through the round textured finish. From a blend of 65% Grenache, 25% Mourvedre, 5% Cinsault and 5% Syrah.
Sep 17, 2014points - Tasted 2208 Views
5 spice, incense and black cherries led off the wine. There is good freshness and intensity in the mid palate and finish. Give it a few years to develop more complexity. From a blend of 70% Grenache, 10% Syrah, 10% Mourvedre and 10% Counoise, the wine reached 14.5 alcohol.
Sep 10, 2014points - Tasted 1701 Views
Menthol and crisp, peppery red berries pair with soft, silky textures and a polished, cherry finish. From a blend of 65% Grenache, 25% Mourvedre, 5% Syrah and the remainder coming from assorted varietals, the wine reached 14.5% alcohol.
Aug 26, 2014points - Tasted 1085 Views
Earthy notes complicated by strawberry and raspberries produced an elegant, clean and fresh wine for early consumption.
Aug 19, 2014points - Tasted 2591 Views
I'm still on my young Chateauneuf kick and most of the wines from 2010 have been stellar. This was no exception with its ripe, lusty, peppery black raspberries, herb and earthy personality. Rich and intense, the luscious, ripe finish is filled with spicy, jammy, dark red fruits. As good it is now, it's only going to get better with a few years of age.
Jan 6, 2014points - Tasted 2582 Views
Ripe, round, lush and with perfectly ripe black cherries, plums, black raspberries, wet earth and 5 spice aromatics, this is drinking well today. If you like young Grenache blends, pull a cork and enjoy it, for its ripe, forward fruit.
Aug 24, 2017points - Tasted 1024 Views
Blending 65% old vine Grenache with 25% Mourvedre, Syrah and other assorted Rhone varieties produced a lush, jammy Chateauneuf du Pape filled with sweet, ripe, black cherry, kirsch, pepper , earth and black raspberry. This modern styled Chateauneuf du Pape is already fun to drink most Southern Rhones from 2007.
Jun 8, 2012points - Tasted 3563 Views
Fully mature and rocking it, with its earthy, barnyard, kirsch and garrigue aromatics. Rich, ripe, vibrant and lush, the is more than enough ripe, black and red fruits in the finish to keep it all interesting. If the horse or barnyard aromas were a little less potent, the wine would have received a higher score. Beauty for this wine is going to be in the eyes of the beholder.
Nov 14, 2015points - Tasted 1905 Views
Drinking at perfection, this beauty was driving on all 12 cylinders with its rich, depth of flavor. Ripe, sweet, spicy fresh berries, full bodied, concentrated and long, there is a lot to like about this wine. Still young, it should drink at this level for at least another decade.
Jun 1, 2013points - Tasted 2948 Views
Garrigue, kirsch, wet earth, the perfect touch of barnyard and a hint of over ripe strawberry is the perfect way to let you know you are in Chateauneuf du Pape. Rich, silky and bordering on lush, the wine ends with wild cherry liqueur complicated by a touch of green olive tapenade. Popped, poured and rockin'! This is drinking at absolute perfection. There is no reason to wait to pop a cork. I'm happy to have more in the cellar.
Oct 17, 2012points - Tasted 2377 Views
Provencal herbs, black pepper, licorice, spice, black raspberry and black cherry aromas lead to a fully mature, concentrated, Chateauneuf du Pape. This wine was a little more exciting in previous tastings. I'm going to drink my last remaining bottle sooner than later.
Sep 12, 2011points - Tasted 2232 Views
Filled with barnyard, cherry, pepper and jam filled berry scents, the wine is rich and elegant in style. This lush wine finishes with ripe, sweet, plush, round, cherry jam flavors
Aug 6, 2010points - Tasted 2866 Views
Garrigue, jammy black and red fruits with fresh ground pepper and a hint of earth tickle your nose. Lush, ripe fruit spills over your palate in layers of flavor with ripe, red fruit filled finish.
Dec 22, 2006points - Tasted 2583 Views