Established in 1731 and family run up until 1995 when the company was sold to Champagne house, Henriot. This change of hands heralded a review of the entire Bouchard portfolio, with a keen eye trained upon quality and how to raise standards and the building of an impressive new winemaking facility in 2005. Steps included declassification of a number of Grand Cru stocks which were felt not to be good enough. And so this domaine, after enduring a declining reputation in the pre-sale 1990's, has now seen its reputation restored by Henriot and moves forwards with confidence.
Vineyard holdings comprise 130 hectares, including 12ha of grand crus and 74ha of premier crus, making it the largest domaine in the Cote d'Or.
Village level bottling from Côte de Nuits area of Gevrey-Chambertin.
Complex soils of Triassic limestone, marls, crumbled stone, clay, potassium, phosphorus and iron. Some fruit purchased from independent growers, adhering to strict quality criteria of the Domaine.
Fruit is manually harvested. Following total or partial destemming, fermentation is carried out in small containers, with gentle pressing to ensure optimal vinification. Vatting lasted between 15 to 18 days.
12 - 14 months in French oak, with 25 to 35% new oak.
A tricky vintage for Gevrey-Chambertain characterised by sunburn damage and uneven flowering leading to very small yields. Fine weather in September however led to wines of great concentration. The wines that came through are of good quality, with excellent ageing potential.
The Gevrey-Chambertin, 2012 shows intense, perfumed bouquet with fruit aromas and an animal touch. Nice structure and lovely fleshiness. Good ageing potential.
Pair with grilled and roasted red meat, full-flavored cheeses.
Aging potential of 5 to 7 years and more.