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Country of Origin: France
Location: Volnay, Côte de Beaune
People: Vincent Bitouzet, Owner & Winemaker
Viticulture: Practicing Organic
|Vincent Bitouzet-Prieur 2015 Volnay 1er Cru, Taillepieds, AOC||Login||AG 92||<1 Case|
Burgundy Report: Bitouzet-Prieur
A committed classicist, Vincent Bitouzet has produced thirty-years worth of structured, demanding and particularly age-worthy wines from the heart of the Côte de Beaune. Based in Volnay and blessed with extensive holdings in Meursault as well, this domaine is a tried and true standard bearer for all that is fundamentally good and sound in Burgundy: conscientious and sensitive work in the vineyards, respect above all for the specific character of each lieu-dit, patience and attention to detail in the cellar, and a commitment to producing wines of depth and, of critical importance, longevity.
Vincent Bitouzet’s ancestral roots in Burgundy cover at least the last two centuries. His great-great grandfather, M. Gillotte, arrived in Auxey Duresses in 1802 and was mayor of that village. In 1804, the Bitouzet line settled in Volnay. The Bitouzets were one of the first of the family domaines in this region to bottle their wines. Vincent’s grandfather had already garnered medals for his winemaking talents in 1860. Vincent’s wife, Annie Prieur, has equally distinguished antecedents. Her family (both Prieurs and Perronnets) was long established in Meursault and Ladoix. The resulting “merger” of the Bitouzet and Prieur family holdings has created a domaine of distinction and breadth. Francois Bitouzet, the only son of Vincent and Annie, is now working hand-in-hand with his parents as he maintains the deep Burgundian roots of his ancestors.
Vincent and Francois Bitouzet rigorously tend their vineyards, practicing organic viticulture that includes practices such as “sexual confusion” to reduce insect infestations, the use of organic compost when necessary, no herbicides or pesticides and severe limitations on the use of copper sulfate. Harvest is done manually. Classic Burgundian vinification is practiced at this traditional domaine and only indigenous yeasts are used.