Whether from famous Bourgogne villages, regional appellations or homage cuvées, the House’s wines carry the Bouchard Aîné & Fils imprint, which since 1750 has become a prestigious signature, synonymous with excellence and know-how thanks to exceptional men.

Full of history and flavours, they are a complete range to allow all connoisseurs and enthusiasts around the world to discover the richness and incredible potential of the noble grape varieties of their region of origin.
ALOXE-CORTON PREMIER CRU
LES PAULANDS 2018

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2018  

Pinot Noir.

Colour: Deep, lovely ruby hue.

Nose: Expressive aromas of small red fruits (raspberries, strawberries, cherries), with a touch of floral notes (peony) and a delicate hint of oak.

Palate: A full bodied wine, yet with a refined and elegant structure. Tender and fruity, with subtle oak notes and silky tannins, it is well balanced and full of character.

Its impressive power calls for dishes with strong character. Its generous, opulent nature and distinguished tannins pair beautifully with red meats, whether grilled or in sauce, as well as roasted or even lacquered poultry. And of course, it is a perfect match for soft washed rind cheeses such as Époisses, Ami du Chambertin, or Livarot.

Serve at a temperature of 15–16°C.

This wine has a long ageing potential of around ten years.

Aloxe Corton is one of the northern vineyards of the Côte de Beaune.
The vineyard covers 120 hectares, including 36 hectares spread across the appellation’s 14 Premiers Crus.
It also includes two prestigious Grands Crus: Corton (red and white) and Corton‑Charlemagne (white only).

The “Les Paulands” climat, located just below the Corton Grand Cru “Les Bressandes,” is divided into three tiers from top to bottom: Grand Cru, Premier Cru, and Village. Its name comes from the Old French Pol, meaning “pond/silt,” likely referring to the presence of ancient marshes — just like its neighboring climat “Les Valozières,” whose name means “valley of willows.”

The grapes are harvested and sorted by hand upon arrival at the winery. All grapes were destemmed. A cold maceration was carried out for 4 days at a temperature between 8 and 10°C. Fermentation lasted ten days in stainless‑steel tanks, with twice‑daily punch downs and pump‑overs during fermentation, using selected yeasts from the Burgundy terroir. The wine was then aged for 15 months in 228 liter Burgundy oak barrels, 25% of which were new.

Once again, the 2018 vintage in Burgundy followed the pattern of very early harvests. This had already been the case in 2017, though 2018 was even more advanced. It ranks among the earliest vintages on record (around 20 September), without surpassing the unforgettable 2003 (20–25 August in the Côte d’Or), but coming just after it.

Throughout 2018, the weather was "highly contrasting, even atypical depending on the month and the area." After a rainy start to the year, spring turned summery, with above‑average sunshine and very little rainfall.

This trend continued leading up to the harvest, with a very hot and very dry summer that allowed the grapes to reach full maturity early. Harvesting stretched from 20 August to the third week of September — an unusually long span.

In 2018, both quality and quantity were exceptional. The grapes brought into the cellars were in perfect health. Concentrated, structured, generous, rich, and powerful — these are the adjectives that quickly came to define this magnificent vintage.