Today the Burgundian wine domaine of Bouchard Pere et Fils can trace its origins back to 1731, though it is no longer family owned. In 1995 the Champagne house Joseph Henriot acquired the company and quality has risen as a consequence. Bouchard is led by Stéphane Follin Arbelet, while the wines are made by Philippe Prost - who has been with the company since 1978. An impressive gravity-flow winery on the Route de Savigny, the Cuvérie St Vincent, was completed in 2005 and enables them to process all their wines with optimum efficiency. Bouchard’s total holdings comprise 130 hectares, including 12ha of grand crus and 74ha of premier crus, which makes them the largest vineyard owners in the Côte d’Or.
What The Critics Say
94/100 Vinous, Stephen Tanzer
“Highly complex, soil-driven aromas of lime blossom, menthol, white pepper, mint and musky flowers. Utterly seamless and suave but very youthfully unevolved, with fresh citrus and mineral flavors complicated by sexy brown spices. A wonderfully subtle, lemony, penetrating wine with great flavor intensity and near-perfect acid balance. Most impressive today on the very subtle, slowly mounting, ultimately palate-staining finish. Conveys an impression of nobility without huge weight or power. Bouchard has bottled a splendid set of grand crus in 2014." Drink 2020 - 2030
94/100 Burghound, Allen Meadows
"Mild notes of wood and reduction mask the underlying fruit though I can say that it appears to be ripe. Otherwise there is outstanding volume and concentration to the big-bodied and openly muscular flavors that exhibit evident power and punch on the hugely long finale. This is presently very compact and like the Perrières very clearly built to age. I should note that while this is certainly going to need time it is not especially austere and I suspect that it will begin to drink well after only 5-ish years or so if that's your preference."
93/100 Wine Spectator
"Well-marked by new oak, along with lemon, white peach and mineral flavors, this gets more integrated as the lively acidity drives the long aftertaste. Give this six months to a year to really sing. Best from 2017 through 2022. (BS)"
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