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Bouchard Pere & Fils Cote de Beaune Villages 2014
Critical AcclaimAll Vintages
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
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.
One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).
In the Glass
Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.
For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.