Created in 1731, the Maison Bouchard Père et Fils has had throughout its history one of the most beautiful wine estates in Burgundy due to regular purchases of vines in the best terroirs. In 1811, "Bouchard Père et Fils" was officially established. Purchases were made throughout the 19th century after which, in the 20th century, the Bouchards concentrated more on running their domain than extending it. From 1969 the purchasing policy was renewed. In 1995 the Bouchard family passed on the torch to another historical family from the Champagne area: the House of Champagne Henriot. The new team took things in hand at the vineyard and completely rejuvenated the house and the wine styles. Since then, its popularity has continued to rise and it is now considered one of the best wine merchants in Burgundy; a number of its wines have been rated alongside some of the best in history. The vineyards are managed by Thomas Seiter, who became the new general director in 2018. The vineyards count 130 hectares (and as much again in grape purchases), 12 hectares of which are Grands Crus and 74 hectares Premier Crus. With nearly 50 hectares divided between 23 climats, Bouchard Père et Fils has been the biggest owner in Beaune Premier Cru for several generations.

The Pinot Noir used to make this Côte de Nuits cuvée comes from both the domain and neighbouring local producers. All of these are closely observed to ensure fruit that is of optimal quality, with a view to crafting high-quality wine.
In the winery, vinification depends on the vintage. Generally, the grapes spend 8 to 15 days in vats before maturing in oak casks for 8 to 14 months. There is never much new wood involved, meaning the fruit is left to express itself.
In the glass this is a ruby red wine that takes on a garnet hue over time. It gives off notes of little, red fruits as well as oaky and toasted touches. It has a delicate texture structured by good tannins that promise a good ageing potential.
We recommend waiting at least three years before uncorking this cuvée. It will pair well with tender meat like a slow-cooked lamb, butternut mash, or stuffed aubergine.