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Bouchard Pere & Fils Bonnes Mares Grand Cru 2016

282,00 € tax incl.
235,00 € tax excl.

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"A Burgundy Bonnes Mares Grand Cru exclusive from the Bouchard Father & Son winery".

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A red Burgundy classified Grand Cru originating exclusively from the plot belonging to the Bouchard Father & Son House, located in Chambolle-Musigny – Côte de Nuits – Côte d’Or. 

Total surface area of the designation : 15 hectares 

Surface area of the Bouchard Father & Son plot : 0.24 hectares 

Soil : typical of Grands Crus : calcareous, enlightened by numerous gravel and rocks 

Grape variety : Pinot Noir. 

Depending on the year of issue, the vatting period can last 15 to 20 days, then the wine ages for 12 to 18 months in French oak barrels, with 80 to 100% of new barrels. 

Year of issue : 2013 

To the nose and mouth : small red berries. Very solid body. High potential with ageing. 

Suggested food pairing : poultry, feathered game (pigeon, guinea fowl…), moderate-flavoured cheeses. 

Serve between 17°C and 18°C

Size :Bottle 0,75L
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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