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Bouchard Pere & Fils Clos de Vougeot Grand Cru 2005

168,00 € tax incl.
140,00 € tax excl.

4.7/5   (3 Guides)

Availability: In stock

Only remains 1 product(s) in stock

"A Clos de Vougeot Burgundy Grand Cru exclusively from the Bouchard Father & Son house".

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A red Burgundy classified Grand Cru located in Gevrey-Chambertin – Côte de Nuits – Côte d’Or, whose surface area of the designation in production is 50.04 hectares.

Surface area of the Bouchard Father & Son plot : 0.45 hectares. 

Soil : clay-limestone, gravelly. 

Depending on the year of issue, the ageing lasts 10 to 12 months in French oak barrels, with up to 15% of new barrels. 

Grape variety : Pinot Noir 

Complex bouquet of small red fruits, combined with a hint of spices and a note of barrel. Of a bright elegance to the palate, it blends in a perfect osmosis finesse and pureness. Very high potential of ageing. 

Suggested food pairing : roasted or in sauce red meats, feathered game, moderate-flavoured cheeses. 

Serving temperature : 17°C to 18°C

Size :Bottle 0,75L
Appellation :Clos de Vougeot Grand Cru
Vintage :2005
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.

Trusted Shops Reviews

Guide reviews Average : 4.7/5 (3 reviews)
Jancis Robinson 19/20
Revue du Vin de France 18,5/20
Stephen Tanzer 94/100
4.7 3

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