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 Decanter, Tim Atken MW
"The best of Bouchard's array of Meursaults in 2017, this hails from two parcels, both in Genevrières Dessus; a total of 2.65ha. Pale, scented and well balanced, it has spicy 15% new wood, good texture and weight, and notes of citrus and beeswax." Drink 2020 - 2025
91-93+/100 Parker's Wine Advocate, William Kelley
"The 2017 Meursault 1er Cru Genevrières is another of the highlights chez Bouchard this year, unfurling in the glass with aromas of green orchard fruit, Meyer lemon and hazelnut cream. On the palate, the wine is medium to full-bodied, fleshy but incisive, with tangy acids, excellent balance and impressive length. Structurally, the wine is deceptively open, but I suspect it will tense up by the time it's bottled. -- Vintage 2017 is a decided success for Bouchard Père & Fils, yielding an impressively consistent range of charming, expressive reds and bright, incisive whites that hit really high notes with the domaine's two cuvées of Chevalier-Montrachet and the Montrachet itself. Frédéric Weber told me that the 2017 harvest went well, with a cold winter helping to limit disease pressure and a dry August resulting in some hydric stress. When harvest came, picking the optimal date for all of Bouchard's 142 parcels of domaine vineyards required careful attention, and Weber noted figgy, dehydrated berries towards the end, validating his decision to commence relatively early."
90-93/100 Vinous, Stephen Tanzer
"(from a crop level of 45 hectoliters per hectare): Aromas of lemon and lime oil, hazelnut and vanillin oak come across as rich and fully ripe but lively. In a distinctly rich, pliant, almost glyceral style, showing hints of banana and exotic fruits. Perhaps a bit overbearing in the early going, and slightly phenolic on the finish, but this rather reticent wine is evolving slowly. Weber provided an approximation of the final blend, as the Genevrières du Bas vines were picked on September 6 and the estate's higher-altitude parcel on September 11. The two lots were vinified separately and the barrels will not be combined until the first racking in July or August. (14% alcohol)"
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