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Bouchard Pere & Fils Meursault Genevrieres Premier Cru 2006

  • BH93
  • RP93
  • WS92
750ML / 0% ABV
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Winemaker Notes

"Bright, pure aromas of lemon, lime, minerals and ginger. At once sweet and precise, with lovely sugar/acid snap to the flavors of citrus peel, spices and flowers. A very perfumed and crisp wine with a long, aromatic, firmly stony aftertaste. Classic rather than exotic: I love this wine's rising finish."
-International Wine Cellar 92-94

Critical Acclaim

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BH 93
Burghound.com
A very deftly wooded nose, where it's clear that the oak treatment will be rapidly integrated, sets off pure, expressive and equally exotic fruit aromas that are even spicier while serving as a dramatic introduction for the detailed, focused and almost painfully intense flavors that possess a tangy and driving finish that does a slow build from the mid-palate on back. A classic Genevrières that should age beautifully.
RP 93
Robert Parker's Wine Advocate
Bouchard’s 2006 Meursault Genevrieres smells of coconut, litchi, candied lime, and brown spices. Combining doughy substantiality, polished richness of texture and luscious citricity, it finishes with formidable persistence of exotic, extroverted spice, citrus, and tropical fruits. I suspect it might evolve more rapidly than the corresponding Gouttes d’Or. 92-93 points
WS 92
Wine Spectator
Oak spice, buttery pastry, hazelnut and lime combine to seduce the palate in this alluring white, which is seamless from start to finish and leaves a lush impression with vanilla tones. Drink now through 2016. 180 cases imported.
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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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Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot noir is produced here with the best coming from Les Santenots on its northern side near Volnay.

While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.

Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

VTMGENEVRIERES_2006 Item# 96434

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