Domaine René Bouvier is a 20th century family estate located in Gevrey-Chambertin, Burgundy. The domaine covers 30 hectares of vineyards. The current winemaker is Bernard Bouvier, he farms the holdings according to the organic principles. In 2013 Domaine René Bouvier was certified organic.

Bernard Bouvier possesses 3 hectares of Marsannay Le Clos in Couchey - a monopoly renowned for the quality of its whites.

Bernard Bouvier’s wines are characterised by the uniqueness and expression of each terroir.

Top wines of Domaine René Bouvier are: Charmes-Chambertin Grand Cru, Chambolle-Musigny Premier Cru Les Fuées, and Gevrey-Chambertin Premier Cru Les Champeaux.

The Charmes-Chambertin Grand Cru 2020 scored 92+, the Chambolle-Musigny Premier Cru Les Fuées 2020 scored 92, and the Gevrey-Chambertin Premier Cru Les Champeaux 2020 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on the Charmes-Chambertin Grand Cru 2020 are: “From vines in Mazoyères, Bouvier's 2020 Charmes-Chambertin Grand Cru delivers aromas of dark berries, cassis, burning embers, loamy soil and raw cocoa. Medium to full-bodied, rich and concentrated, with fine depth at the core, powdery tannins and an expansive finish, it's a fine effort”.

Since 1992 Domaine René Bouvier has been managed by Bernard Bouvier, who succeeded René Bouvier.

Bernard Bouvier developed the domaine greatly, in particular, he extended the holdings to 30 hectares, built a new winery, and certified the vineyards as organic. In 1998 Bernard Bouvier purchased the 3 hectares of Marsannay Le Clos in Couchey - a monopole.

The roots of the domaine go back to 1910, to Bernard Bouvier’s grandfather and founder - Henri Bouvier.

Since 2013 Domaine René Bouvier has been certified organic. Current winemaker - Bernard Bouvier, prefers to use at least 60 percent of whole-bunches for vinification.

The vinification lasts for 2 to 3 weeks with little sulphur added.

Bernard Bouvier lets each wine find its balance in terms of temperature during the fermentation phase, taking care not to exceed 33°C.

The wines are matured for 12 months in barrels with little new wood, and for 6 months in tanks. The grands crus and premiers crus wines maturation is carried out in barrels and lasts for 18 months.