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It was in 1731 that Michel BOUCHARD founded the House of Bouchard Père et Fils, a very old House of Bourgogne wines whose traditions have been perpetuated over 9 generations and for more than 280 years.
Since 1775, the House of Bouchard has acquired parcel after parcel of Domaine which to this day covers 130 hectares of which only 12 are legally classified as Grands Crus at the very top of the qualitative hierarchy of Bourgognes. This Domaine includes parcels of vines called "climat" with mythical names: Montrachet, Corton-Charlemagne, Beaune Grèves Vigne de l'Enfant Jésus, Bonnes-mares, Meursault Perrières...
1820: Bernard BOUCHARD buys the site of the former Château of Beaune, a royal fortress built in the fifteenth century, to store his wines in cellars 10 meters deep, which still houses today a unique collection of about 2000 bottles of the nineteenth century.
Traditions and Modernity could be the motto of this House which invested in 2005 in an efficient working tool, the Saint Vincent vat house in Savigny-lès-Beaune, based 5 meters underground thus allowing the grapes by gravitation to naturally access the 138 maceration vats or the presses. The wines are then aged in wood in a cellar with a capacity of 4000 barrels.
By draconian sorting,... See more ...
Highly prized by Charlemagne, Corton was at the time planted exclusively with red grapes.
It was from the end of the Emperor's life that Chardonnay was planted on the most south-facing plots so that the white wine would not stain his flowery beard.more recently, in 1909, Bouchard Père & Fils decided to acquire 60% of the "Le Corton" climat, a total of 6.93ha. This climat has the particularity of being planted with both pinot noir and chardonnay.
This Corton-Charlemagne Grand Cru develops an intense, complex bouquet combining both fruit and toasty aromas married with mineral notes very characteristic of this terroir.
This makes for a rich, powerful wine with an ageing potential of up to 20 years.
This wine is a perfect match for sea bass with almonds or lobster in sauce.
