Bouchard Père & Fils Chambertin
After the fruit is hand-picked into small crates, in the winery they begin a “draconian” sorting of the grapes. They are then twice pressed with the first free run juice separated before a subsequent slow pressing over two hours. The wine then rests in vats for around three weeks, give or take a few days depending on the vintage. After that, there are 12 to 14 months of oak ageing with a little over half of the barrels being new.
This Grand Cru Chambertin is made for ageing, a minimum of 10 years is recommended. On the nose, the bouquet is as deep as it intense, showing fruit, spice and smoke.
Vivid coloration ranging from deep ruby to black-cherry. Their aromas suggest strawberry, blackcurrant, and gooseberry as well as fruit pits, liquorice, and spices. Violet, moss and underbrush are also likely to be present. On the palate, power, opulence and elegance unite to make a full and complex body, full of sap and voluptuosness textured. Keeping potential is 10 years minimum. Although these sumptuous Grands Crus share a family resemblance, each has its own distinctive nuances.