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Bouchard Pere & Fils Corton Charlemagne Grand Cru (1.5 Liter Magnum) 2006

  • WE96
  • RP95
1500ML / 0% ABV
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1500ML / 0% ABV

Winemaker Notes

Critical Acclaim

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WE 96
Wine Enthusiast
Like so many producers and négociants, Bouchard Père has a slice of the action in this famed Grand Cru. Its interpretation is generous, going for the inherent richness from the terroir. This is a magnificently ripe wine, definitely opulent, with the generous wood enhancing the very ripe fruit. In all this splendor, it is good to find a delicious edge of acidity.
RP 95
Robert Parker's Wine Advocate
That the team at Bouchard presents their 2006 Corton-Charlemagne for tasting last of all certainly reflects confidence in their holdings (high up in a southeast-facing original “Le Corton”) as well as in their affinity for the site. Grapefruit, lime, yellow plum, and chalk in the nose lead to a pungent, tart concentration of citrus and pit fruit essences and an implacable stoniness that leave the palate stained, yet all the while invigorated. In fact, this leaves one’s tongue positively aquiver. It needs some years to really show what is at present only incipient complexity, but exhibits a balanced youthful intensity that promise well over a decade of positive evolution. Certainly an investment in a bottle or two of this represents a bargain when compared with its grand cru siblings from further south. Range 94-95.
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Bouchard Pere & Fils

Bouchard Pere & Fils

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Bouchard Pere & Fils, France
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Founded in 1731, Bouchard Père & Fils is one of Burgundy’s oldest wine merchants and one of the largest landowners in the Côte d’Or. Over the centuries, the House has been devoted to attaining highly renowned parcels to produce exceptional Pinot Noir and Chardonnay. With uncompromising quality standards, long term grower partnerships and ageing in a state-of-the-art winery results in wines of outstanding consistency and the truest and finest expression of each terroir.

Bouchard Père & Fils joined the Henriot family portfolio in 1995.

“Year after year, we are committed to achieving the truest and finest expression of each terroir, with respect to traditions, and the specificities of each vintage. I work with the same team and use the same equipment at the winery, whether crafting a Rully, Côte de Beaune-Villages or a Clos Vougeot or Montrachet.” - Frédéric Weber, Bouchard Père & Fils Cellar Master

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Cote de Beaune

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A classic source of exceptional Chardonnay as well as Pinot noir, the Côte de Beaune makes up the southern half of the Côte d’Or. Its principal wine-producing villages are Pernand-Vergelesses, Aloxe-Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet and Chassagne-Montrachet.

The area is named for its own important town of Beaune, which is essentially the center of the Burgundy wine business and where many negociants center their work. Hospices de Beaune, the annual wine auction, is based here as well.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SSACHARLEMAGNE_2006 Item# 126969