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Bouchard Pere & Fils Bonnes Mares Grand Cru 2016

$243.98

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A Burgundy Bonnes Mares Grand Cru exclusively from Domaine Bouchard Pere & Fils.

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A Bourgogne Rouge classified Grand Cru coming exclusively from the Domaine belonging to the Maison Bouchard Père et Fils located in Chambolle-Musigny - Côte de Nuits - Côte d'Or

Total area of the appellation in production : 15 hectares

Area of the Bouchard Père & Fils estate: 0.24 hectares

Soil : Characteristic of the great vintages; Limestone lightened by numerous gravels and pebbles.

Grape variety : Pinot Noir.

Depending on the profile of the vintage, the vatting can last from 15 to 20 days, then the maturation is carried out during 12 to 18 months in French oak barrels, with 80 to 100% of new barrels.

In the nose and in the mouth: small red berries. Very full-bodied flesh. Very good ageing potential.

Suggested food pairing : Poultry - Game birds (pigeon, guinea fowl...) - Medium flavored cheeses

To be served between 17°C and 18°C.

Size : 750ml
Appellation : Bonnes Mares Grand Cru
Vintage : 2016
Grapes : 100% Pinot Noir
Color : Red
Classification : Grand Cru

It was in 1731 that Michel BOUCHARD founded the Bouchard Father and Son House, a very old House of Burgundy wines, whose traditions have carried on for 9 generations and more than 280 years.

Since 1775, the Bouchard House acquired plot after plot an estate that today spreads on 130 hectares, among which only 12 are legally classified Grand Cru, right at the top of Burgundy’s quality ranking. This vineyard is comprised of plots of vine called “climat” with iconic names : Montrachet, Corton-Charlemagne, Beaune Grèves Vigne de l'Enfant Jésus, Bonnes-mares, Meursault Perrières...

1820 : Bernard BOUCHARD bought the land of Beaune’s ancient castle, a royal fortress built in the 15th century, to store his wines in 10-metres deep cellars, that still shelter a unique collection of 2.000 bottles from the 19th century.

Traditions and modernity could by this House’s motto, since it invested in 2005 in an efficient tool, the Saint Vincent winery in Savigny-lès-Beaune, based 5 metres deep, thus allowing the grape to naturally reach with gravity the 138 maceration tanks or the presses. The wines are then matured in wooden casks, in a wine storehouse of 4.000 barrels.

Thanks to drastic selections, the vineyard’s harvests are done by hand in small crates, with total or partial destemming depending on the year, with soft pressing, and fermentation takes place in small containers, thus allowing for an optimum vinification. Depending on the year’s characteristics, vatting can last 15 to 20 days, then maturing lasts 12 to 18 months in oak barrels from France, with a varying proportion of new barrels.

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