Domaine Bois de Boursan

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Gilles Gasq, our friend and proprietor of the Domaine La Manarine, situated on the Plan de Dieu in Travaillan and the source of our principal Cotes du Rhone, introduced me to Jean-Paul Versino, owner of the Domaine Bois de Boursan in Chateauneuf-du-Pape, a couple of years ago. Gilles, who besides running his own small domaine, has been second in command for many years to Paul Jeune at the Domaine de Monpertuis in Chateauneuf has known that we have been searching for several years to access another source in the Chateauneuf appellation dedicated to producing the most traditional wines of the region. At Gilles’ suggestion, we had lunch one day with Jean-Paul Versino at the Bois de Boursan, tasted a few current and past vintages and discussed the general state of the US market. The wines were impeccable and very much in the style that we sought … honest, without pretension, rich with the ripe, sweet tannins from the skins and pips of organically-grown grapes. We left Jean-Paul with the sentiment that we would be delighted to represent the Bois de Boursan when he determined the moment was appropriate. We spoke again during the early part of 2012 and agreed to begin our collaboration.

The Bois de Boursan, founded in 1955 by Jean Versino (Jean-Paul’s father), is a ten-hectare domaine with the entirety of its vineyards situated within the confines of the village of Chateauneuf-du-Pape. Working all of the permitted thirteen cepages for the appellation, the Versino family manages twenty-seven separate parcels of vineyards. The average age of the vines is in excess of fifty years. The domaine is worked organically without the use of chemical fertilizers or pesticides. Further, the vinification is traditional to its core: the grapes for the red are not destemmed, the cuvaison extends for at least three weeks and the elevage in wood of varying size and age is eighteen months or longer. The wines, both red and white, are ageworthy.

Bois-de-Boursan-Chateauneu-Blanc

Chateauneuf-du-Pape Blanc: The white wine of the domaine represents about 5% of the total production annually. The grape composition is: Clairette 35% / Grenache Blanc 35% / Roussanne 15% / Bourboulenc 15%. The fermentation occurs in enamel tanks and the elevage extends for six months only before bottling. The wine can be enjoyed young for its freshness but its mineral core reaches its ultimate expression several years later. Certified organic.

Bois-de-Boursan-chateauneuf Chateauneuf-du-Pape Tradition: The classic red of the domaine accounts for approximately 85% of the annual production of the estate. It is composed of Grenache Noir (65%), Syrah (15%), Mourvedre (15%) and a mix of other traditional varieties (5%). As stated above, the grapes are not destemmed, the cuvaison lasts for three weeks and the elevage encompasses an additional eighteen months before the wine is bottled unfiltered. Certified organic.
Bois-de-Boursan-chateauneuf-felix

Chateauneuf-du-Pape Cuvée des Félix: A special selection of grapes from the lowest-yielding, best-exposed vines is made to produce this elite cuvée which, in years that merit its existence, represents about 10% of the annual production of the domaine. Again, Grenache represents 65% of this cuvée but Mourvedre plays an increasingly important role (25%) while Syrah (5%) and an assortment of other grape varieties (5%) complete the blend. This wine is aged in smaller “barriques” of older origin (two to six years of age). The “Cuvée Félix” is a more tannic and reserved wine than the “Tradition” with additional nuance that appears as the wine ages. The 2016 Felix was vinified with 85% whole clusters. Certified organic.

Download Bois-de-Boursan tech sheet
Domaine NameDOMAINE BOIS DE BORSAN
Family/Owners NameJean et Jean Paul Versino
How many years has the family owned the domaine?60 Years
How many generations?2
How many hectares of vines are leased?5 Ha
How many hectares of vines are owned?11 Ha
Are your vineyards or wines Organic or Biodynamic Certified? Certified organic in the EU
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).We work mostly manually in the fields. We plow with a catipillar tractor, harvest is done by hand. We work with very old vines, so we do not need to do a green harvest. Every 3 years we put organic fertilizer during the winter.
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?Yes ( 20 to 30 percent)
WINE 1
GENERAL INFORMATION
AppellationChateauneuf du Pape
Cepage/UvaggioGrenache, syrah, mouverdre, counoise, cinsault, clairette, roussane, bourboulenc, etc.
%Alchol By VolumeAround 14%
# of bottles produced3000 White, 40,000 Traditional red, 5000 Felix red
Grams of Residual SugarAround 3
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLa nerthe, blaquiers, chemin de sorgues, font du pape, nalys, saint georges, cabrieres, pieds de baud, etc.
Exposures and slope of vineyardsAll types of exposition, but mostly slight slope, except for 2 parcels.
Soil Types(s)Clay and chalk, with stones 80% Sandy soil 20%
Average vine age (per vineyard)35 TO 115 years old
Average Vine Density (vines/HA)3000 to 4000 by Ha
Approximate harvest date(s)September 10th to October 5th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE2016 Hot and dry summer but a good rain in the beginning of September for a perfect maturity of grapes.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015 Average the same as 2016, but less hot. 2014 Some rain in July and August, less hot and less maturity. 2013 Very low yield, and very cold year. 2012 Hot and dry year
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed80 to 90 percent with stem.
Fermentation: vessel type and size70% Concrete vats, 30%  Stainless steel vats
Duration of cuvaisonAverage 20 to 25 days
Duration of contact with lees4 to 8 weeks
Select or indigenous yeast?Indigenous yeast
Please share notes about winemaking process for this wine. Gentle pump-over every day . Thats it.
Elevage: vessel type(s) and size(s)Malolactic fermention in vats before blending. White in enamel vat. Red tradition in old oak foudres. Felix in old oak barrels
Duration of elevage24 months for both reds
Duration of bottle ageing before release to US market10 months
Do you practice fining and filtration? If yes, please describeNo fining and no filtering for both reds
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, around 20 miligrams free
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2013 We lost a lot of grapes during the flowering season. And the summer was not very hot. We started to pick 3 weeks later then other years. The yield was 19 HL by hectare. The fermentation was very easy. It’s a vintage with more freshness and acidity. Good fruits, and good minerality. With a good potential to age. We only produced the traditional red, no felix because of the low yield.
WINE 2
GENERAL INFORMATION
AppellationChateauneuf du pape blanc
Cepage/Uvaggio35% clairette 35% Grenache blanc 15% roussane 35% bourboulenc
%Alchol By Volume0.135
# of bottles produced3500
Grams of Residual Sugar2gm
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsBois de boursan, barbe d’asne, la nerthe
Exposures and slope of vineyardsFlat
Soil Types(s)50% sand 50% clay and chalk
Average vine age (per vineyard)50 years old
Average Vine Density (vines/HA)3500
Approximate harvest date(s)September 10th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVery good conditions , hot, very little rain.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2014 rainy, 2013 cold, 2012 hot and dry
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% whole cluster
Fermentation: vessel type and sizeEnamel vats
Duration of cuvaison4 weeks
Duration of contact with lees4 weeks
Select or indigenous yeast?Indigenous yeast
Please share notes about winemaking process for this wine. Blend of the grapes for the fermentation, temperature control 18 to 21C ,take out sediments , fining with bentonite, aging during 6 months 80% vats, 20% old oak. No malolactic fermentation for the vat.
Elevage: vessel type(s) and size(s)80% vat, 20% old oak
Duration of elevage6 months
Duration of bottle ageing before release to US market1 month
Do you practice fining and filtration? If yes, please describeFining with bentonite.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Around 4 gms for the fermentation and 3 gms at the end
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015 white very good vintage, complex and aromatic, fruity with hints of minerals, freshness and good balance.
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Bois de Boursan and “Cuvée des Félix”

A Jewel of Châteauneuf-du-Pape

Châteauneuf-du-Pape at its greatest and most traditional is a testament to its lofty historical reputation, channeling one of the viticultural world’s most visceral expressions of terroir. When the appellation’s sun-drenched ripeness comes across as a mere fact of being rather than as a calculated aim, and when it is not exaggerated through cellar technique, it is as natural and lovable as acidity in Alpine wine or salinity in Mediterranean wine.

We are incredibly lucky to work with Jean-Paul Versino of Domaine Bois de Boursan, whose staunchly old-school Châteauneuf-du-Pape is both gutsy and refined, both powerful and elegant. Jean-Paul’s father Jean founded the domaine in 1955 after relocating from Piedmont, and Jean-Paul took the reins with the stupendous 1990 vintage, immediately converting to organic viticultural practices but keeping things adamantly traditional in the cellar. There are plenty of foudres from Jean’s era still active in the cave, which is among the most heartwarmingly rustic one could hope to encounter.

Although Versino puts the vast majority of his 16 hectares into his Châteauneuf-du-Pape “Tradition” (one of the appellation’s greatest values), today’s focus is on his majestic “Cuvée des Félix”—a selection of his oldest and best parcels, made only in suitable vintages, and never comprising more than 10% of his total production. Whereas as some prestige cuvées in the region are fluffed up via heavy extraction or new oak, Versino’s is produced without such bells and whistles, thereby allowing the intensity of site and vine age to carry the performance.

Cuvée des Félix is a blend of three sites, all of which are historically prized: La Crau (from vines planted in 1924), La Nerthe (planted in 1920), and Pied de Baud (planted in 1920); Versino is lucky to coax 20 hectoliters per hectare out of these ancient vines in a generous vintage. Félix comprises 65% Grenache, 25% Mourvèdre (a significantly higher proportion than in the Tradition), plus splashes of the domaine’s oldest Cinsault, Syrah, and Counoise. The vineyards are worked manually and harvested by hand, and the wine ferments naturally in cement and ages for two years in 8-to-10-year-old 500-liter barrels before being bottled without fining or filtration.

The wine, while undeniably powerful, offers an exceptionally subtle and layered evocation of terroir: a firm minerality imbued by La Crau’s hard, rocky plateau; a richness and density from the warm stones of La Nerthe; and a high-toned red-fruited sense of finesse owing to Pied de Baud’s sandy terrain. Jean-Paul’s inclusion of stems in the vinification (between 85 and 100%)—as well as his preference for picking earlier than many of his neighbors—keeps Félix’s power reined in, and indeed the wine never comes across as overbearing even in its youth. Furthermore, it utterly dazzles with bottle age, as the many older vintages Jean-Paul has opened for us over the years amply testify. The pleasures of a well-cellared old-school Châteauneuf-du-Pape—especially one as great as Félix—are not to be underestimated, and the aforementioned appellation-phobic drinker may well be shocked at a 15-to-20-year-old example. Only a few names in Châteauneuf-du-Pape can approach these heights, and they generally cost significantly more to obtain…

We are thrilled to offer stocks of not one, but four vintages of Cuvée des Félix. As is our style, we prefer not to rush vintages out of our warehouse through promoting press coverage (Félix generally receives glowing praise) or slashing prices in a way that undervalues the wine’s worthiness. Jean-Paul produced no Félix in 2013 or 2014 owing to the difficulties of those growing seasons, but we have supplies of 2016 and 2015, as well as tiny splashes of 2012 and 2011—both of which are really beginning to strut their stuff. We heartily encourage you to experience the visceral thrill of great old-style Châteauneuf-du-Pape.

2016 Châteauneuf-du-Pape “Cuvée des Felix”
A big vintage (15.2% natural alcohol), but one with grace, as the acidity exceeds that of the also ripe 2015, contributing incredible tension and lift. This should easily live 30 years in a good cellar. 85% whole-cluster.

2015 Châteauneuf-du-Pape “Cuvée des Felix”
A monumental vintage of Félix wherein savory Mourvèdre elements take center stage, flanked by deeply ripe but supple fruit and wild, tingling spices. 18 hectoliters per hectare, 100% whole-cluster.

2012 Châteauneuf-du-Pape “Cuvée des Felix”
A healthy but not overly hot growing season made for wines of striking elegance and restraint, and this 2012 Félix is a showstopper today. If you’re choosing only one vintage to purchase—especially if you’re planning to drink it sooner—make it this one.

2011 Châteauneuf-du-Pape “Cuvée des Felix”
Also showing some secondary fireworks, this 2011 is slightly riper and less nuanced than the 2012, but is texturally riveting and absolutely delicious.

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