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
92-94/100 Parker's Wine Advocate, William Kelley
"The 2018 Meursault 1er Cru Les Perrières unwinds in the glass with a crisp bouquet of citrus oil, crushed chalk and nutmeg, followed by a medium to full-bodied, racy and incisive palate that's tight-knit, tensile and mineral. Even in this generally forward white Burgundy vintage, this will need and reward bottle age. — Bouchard's Frédéric Weber was demonstrably satisfied with his 2018 portfolio, and he has every reason to be. Ripe but controlled, this is a very consistent range of fleshy but structured reds—which readers might think of as a more rounded version of the 2005 vintage."
91-93/100 Parker's wine Advocate, Neal Martin
"(The 2016 Meursault 1er Cru Les Perrières has a fresh and perfumed bouquet with scents of orange blossom and rose petals on the nose. Other vintages have displayed more mineral drive at this stage, but it is certainly pretty. The palate is well balanced with a fine bead of acidity and a sappy salinity coming through on the second half that concludes with a saliva-inducing aftertaste. Excellent." Drink 2022 - 2038
92/100 and rated Outstanding, Burghound, Allen Meadows
"Whiffs of matchstick, lemongrass and mineral reduction are present on the cool and equally pure essence of pear aromas. The middle weight flavors flash even more minerality while the mouthfeel is also very classy on chiseled, very dry and youthfully austere finale. This will need a few years to further flesh out and develop better overall depth." Drink 2026+
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