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Bouchard Pere & Fils Chambertin-Clos-de-Beze Grand Cru 2018

$312.63

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It was in  the 7th century that the monks of the abbey of Bèze created this famous Clos.

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A red Burgundy classified Grand Cru located in Gevrey-Chambertin - Côte de Nuits - Côte d'Or with the total surface area of the appellation in production: 14.4 hectares

Soil: Marly clay-limestone and crumbling rocks with traces of potassium, phosphorus and iron.

Grape variety: Pinot Noir

Depending on the profile of the vintage, the vatting can last from 12 to 15 days, then the aging is carried out for 10 to 18 months in French oak barrels, with 60 to 85% new barrels.

Bouquet with intense aromas. Robust but without excess, with a beautiful flesh. Very good aging potential.

Food and wine suggestions: Game - Venison - Strong-flavored cheeses.

Serving temperature: Between 17 ° C and 18 ° C

Size : 750ml
Appellation : Chambertin Clos de Beze Grand Cru
Vintage : 2018
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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