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
92/100 Parker's Wine Advocate, Neal Martin
"The 2014 Meursault 1er Cru Genevrières spent 11 months in barrel using 10% to 15% new wood. Now this is a level up from the Les Clous 2014 (as it should be) with walnut and smoke filtering through on the nose that is very "Genevrières." The palate is well balanced with subtle tropical fruit (guava and apricot, a hint of quince), matched by a fine line of acidity and a composed, lightly spiced finish that tingles in the mouth. This is a lovely Meurault Genevrières from Bouchard Père." Drink 2017 - 2030
92/100 and rated 'Outstanding' in Burghound, Allen Meadows
"The palate impression of the wonderfully refined middle weight flavors manages to be at once notably rich while retaining good delineation while simultaneously delivering excellent depth and persistence on the well-balanced finale. This is focused but not especially tight or austere and this should drink reasonably well after only a few years of cellaring." Drink till 2022+
89-92/100 Vinous, Stephen Tanzer
"Perfumed aromas of mint and spices, plus a suggestion of malic acidity. Concentrated, savory and intense, conveying a strong spice character and a tactile impression of salinity. Offers a felicitous combination of density and energy, finishing with a lively note of white pepper. This very chalky parcel at the top of the appellation always produces crisp wine, notes winemaker Weber. (I should note that the Meursault Poruzots and the Puligny-Montrachet Combettes and Folatières were still finishing their malos in late spring and were not available to taste.)"
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