Bouchard Pere et Fils Burgundy Wine Tasting with Specials Guest Chris Lozano and Victor Pepin – Global Sales and Marketing Director

Friday, March 14, 2025 - 07:30 PM

This Event has been read: 166 times.



"The First Duty of wine is to be Red...the second is to be a Burgundy"

Harry Waugh

 

 

 

Ok- but we like the white wines of Burgundy also… and on Friday, March 14th we have our annual Bouchard Pere et Fils wine tasting showcasing the 2022 vintage from one of our favorite producers of chardonnay and pinot noir on earth. 

 

Luc Bouchard has hosted several tastings throughout the years with us and so have other members of this landmark Burgundy house including winemaker for this famous property Frederic Weber and now that this incredible property has been sold to the Artémis Domaines we have our new friend Chris Lozano coming to conduct a tasting of older vintage wines from the cellars along with the newest release from Burgundy.

 

Toni will be making a few traditional Burgundian dishes to accompany the wines.  This is a sit down pre-poured event and we only have room for 18 tasters.  The fee for this event is $250 + tax, for reservations call 954-523-9463 or e-mail andy@winewatch.com.

 

http://www.insideiwm.com/wp-content/uploads/2014/04/Bouchard-P%C3%A8re-Fils-Beaune-1024x577.jpg

 

Bouchard Pere et Fils Burgundy Wine Tasting

Friday, March 14th

7:30 PM

 

1989 Bouchard Pere et Fils Volnay Caillerets 1er Cru

1993 Bouchard Pere et Fils Le Corton Grand Cru

2002 Bouchard Pere et Fils Le Corton Grand Cru

2009 Bouchard Pere et Fils Chambertin Clos de Beze Grand Cru

2012 Bouchard Pere et Fils Chambertin Clos de Beze  Grand Cru

2022 Bouchard Pere et Fils Volnay Caillerets 1er Cru

2022 Bouchard Pere et Fils Le Corton Grand Cru

2022 Bouchard Pere et Fils Chambertin Clos de Beze Grand Cru

2022 Bouchard Pere et Fils Beaune Clos St Landry Blanc 1er Cru

2022 Bouchard Pere et Fils Corton Charlemagne Grand Cru

 

Menu

Selection of Cheese and Charcuterie

Foie Gras Torchon with Grape Jelly and Brioche Toast

Beef Tartar Served Over Bone Marrow with Quail Egg

Deconstructed Coq Au vin

Cherry Tart with Brie

 

A Brief History of Bouchard Pere Et Fils

 



Founded in 1731, Bouchard Père & Fils now owns the most fabulous collection of famous vineyards, situated in the heart of the Côte d’Or, where the great wines of Burgundy are born.  Bouchard Pere et Fils owns 130 hectares in cotes d'or making them the largest landowner of classified vineyards with 12 different Grand Cru and 74 different Premier Cru vines with legendary names : Corton-Charlemagne, Clos Vougeot, Montrachet, Beaune Grèves Vigne de l’Enfant Jésus, Volnay Caillerets, Meursault Perrières, Nuits-Saint-Georges les Cailles, to name only a few.  The company trades from the old Château de Beaune, a fortress built in the 15th Century whose bastions with walls as thick as seven meters shield, in the best possible atmosphere, an unequalled collection of exceptional bottles.  Many of these are over a hundred years old and originated before phylloxera invaded the French vineyards. 

cid:inlineImage4

The cellars here were built under the reign of Louis the 11th during the 14th and 15th century.  They were built by one of the dukes of burgundy to store arms so they are unique as this was not intended to house wine bottles.  Louis the 16th gave this fortress to the town of Beaune and they were bought by the Bouchard Pere et Fils firm in 1820.  After the French revolution all property of the church was confiscated and sold at auction and it was at this time that Bouchard bought up a lot of vineyards for a very reasonable price.  Today if you were to put a price tag on the vineyards owned here it would be in the hundreds of millions of dollars.  The have the largest cellar in burgundy with 50,000 bottles of old vintages going back to 1846 Meursault Charmes.  They recork the bottles every 20-40 year, they are sleeping under 10 meters of earth and some of the walls of the cellar are 5-7 meters thick so the conditions are completely perfect and natural.  They are consistently 13-15 degrees Celsius and the humidity is 80-90 percent. 



You can see the old arms bins that now hold wine bottles here in the first picture.  The second picture shows where the three fake walls were placed during the German occupation of this region during WW2.  They have four fake walls constructed to conceal some of the oldest bottles from the Germans.  The third shot is a wall demonstrating just how thick the construction is.

 

In 1995, the Bouchard family passed the torch on to a very old Champagne family, the Henriots, who have carried on the strategy established by the Bouchards over nine generations. The Domaine expanded in the Côte de Nuits by acquiring parcels in two Grands Crus: "Bonnes Mares" and "Clos Vougeot". Then in 1996 they acquired further vineyards in Gevrey-Chambertin Premier Cru "Les Cazetiers".

 

Finally, in 2005, the Maison inaugurated its new "Saint-Vincent" winery and barrel cellar. The technical team took advantage of 275 years of savoir faire and several years of observation world-wide to carry out this work, so as to maximize the quality of its wines.  With this new winemaking facility, Bouchard Père & Fils is equipped to meet the challenge of the quest for excellence, without concession, in the production of the Grands Vins de Bourgogne.

http://www.alanmcginty.com/Pics/LucBouchard.jpg  https://sites.google.com/site/latabledeguigone/_/rsrc/1272103991436/home/DSCF1397.JPG?height=300&width=400

Luc Bouchard hosted our group for the tasting at the winery and suggested a local restaurant, La Table de Guigone.  This place was very unassuming from the street but the food was divine like the combination of Foie Gras and Sweet breads in a salad format which was spectacular.  The leg of lamb was one of the best that I have ever had and the Beaune du Chateau wines that went with our meal were also incredible as this is one of the best value areas in Burgundy for both red and white. 



 

2022 Bouchard Pere et Fils Offering

 

“The acquisition of this stalwart Burgundy merchant hit the headlines last year when it came under the umbrella of Artémis Domaines, joining fellow Burgundians Domaine d’Eugénie and Clos de Tart, as well as wineries elsewhere, such as Château Latour and Château Grillet. This inevitably led to a reorganization, the négociant activities almost immediately ceasing except for a handful of long-term contracts they will respect, including Chambertin Clos-de-Bèze. Winemaker Frédéric Weber informed me that the vineyards in the Côte de Nuits will transfer over to Domaine d’Eugénie, therefore making winemaker Michel Mallard a busier man. “It’s completely logical,” Weber explains. “It takes two hours to get to Chambertin by tractor. So, it is much better to vinify those wines much closer.” There are also rumors about Artémis selling some of the less propitious vineyards. Still, nothing is confirmed yet (though one winemaker told me he would love to farm them, representing some redistribution of land ownership between an international conglomerate and smaller winemakers priced out of expanding their acreage.) 

We then broached the vintage in question. “It was a warm and sunny year, warmer than 2020 and 2003, but the main factor was two spells of rain that arrived at the right moment. Winter had been drier than usual, but there was no frost damage. Spring came sooner and the vine growth was very quick. It was difficult during May and June, flowering early between May 20 and 25 in good conditions. There was no coulure. June started very warm. There was a big storm at the end of the month that saw 100-200mm of rain with some damage in Gevrey in terms of soil erosion. That was enough to avoid hydric stress, which we had in 2020. July was very hot and sunny with twice the sunshine hours. We did no de-leafing and sprayed white clay on the leaves to protect them. We did a green harvest, mainly on Pinot Noir, to create space between bunches. On August 19, a second storm of around 30mm of rain allowed the bunches to reach full maturity with good balance and increased tartaric acid. Harvest began in Volnay on August 26 and finished on September 10, stopping at 2 pm and using a cooling unit to keep the fruit at the right temperature. In three days, the alcohol levels in Volnay increased by 1.5%, so that was all picked on that first day. The Pinot Noir came in at 40hL/ ha, and for Chardonnay, it was 42hL/ha. I started the Chardonnay picking on August 29. Alcohol is around 13.5% with no acidification or chaptalization. The whites were pressed with whole clusters, being careful not to press too hard, fermented at 16° Celsius in stainless steel, then racked into barrel with the lees. I used SO2 for the first time one month after malolactic. Most cuvées will be bottled next spring.”  Vinous


 

Cart Summary

Your shopping cart is empty!

Wine Watch Events

Pahlmeyer Wine Tasting with Special Guest Chardonnay Ray

Wed, Feb 19, 2025

“My only regret in life is that I did not drink more wine.” Ernest Hemingway   I am trying t...

Wine Cave is Available for a Private Dining Experience

Wed, Feb 19, 2025

We will take up to 16 people but will accept as few as 6 for a curated dinner by Chef Toni.  We ...

Wine Bar Closed for A Private Event

Thu, Feb 20, 2025

Wine Bar Closed for A Private Event- Special Operators Transition Foundation

Wine Cave is Booked

Thu, Feb 20, 2025

Wine Cave is Booked  - Special Operators Transition Foundation  

Castello Del Terriccio Wine Tasting With Special Guest Giacinta Pocci Muti Bussi

Fri, Feb 21, 2025

A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti. ...

2015 Napa Cabernet Sauvignon Wine Tasting - A Study of 10 Year Olds

Fri, Feb 21, 2025

Every year we study wines that are 10 and 20 years of age.  This is the first of many tastings in 2025 that will fea...

Sine Qua Non California Cult Rhone Wine Tasting

Sat, Feb 22, 2025

  "I think it is a great error to consider a heavy tax on wines as a tax on luxury.  On the c...

Wine Cave is Available for a Private Dining Experience

Sat, Feb 22, 2025

We will take up to 16 people but will accept as few as 6 for a curated dinner by Chef Toni.  We ...

Parmesan Wheel Cutting Ceremony - Come out and watch us cut open a 100 pound wheel of 2 year aged Parmesan Reggiano

Wed, Feb 26, 2025

  "I was in love with a beautiful blonde once. She drove me to drink; that's the one thing I&#...

Wine Cave is Available for a Private Dining Experience

Thu, Mar 6, 2025

We will take up to 16 people but will accept as few as 6 for a curated dinner by Chef Toni.  We ...