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Bouchard Pere & Fils Pommard Les Rugiens 2018 Premier Cru

$72.79 $72.79

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Bouchard Père & Fils acquired vineyards here in 1853 and today still owns the 42 ares bought at that time.

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Bouquet with fruit aromas coupled with animal notes and a touch of cask. Rich, robust and intense wine with spicy and peppery notes that will require a little patience to fully develop. Very good aging potential.

To combine with wild boar, venison or red meats in sauce.

Size : 750ml
Appellation : Pommard 1er Cru
Vintage : 2018
Grapes : 100% Pinot Noir
Color : Red
Classification : Premier Cru

Fruit aromas combined with animal notes and an oaky touch on the nose. A rich, robust and intense wine with spicy and peppery notes, calling for a bit of patience to open up completely. Very good ageing potential. 

To drink with wild boar, venison or red meat in sauce.

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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