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.
BOURGOGNE CHARDONNAY 2022

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Visual: Gold colour with light silver-grey tints.

Nose: Very expressive with aromas of flowers and honey.

Palate: A frank attack, good acidity, with acacia and lightly candied fruits aromas enhanced by a good length in the mouth.

This wine is the perfect choice for aperitifs, cold cuts or grilled fish but also cheese such as the French Brie, Comté or Saint-Nectaire.

Serve ideally chilled, at a temperature of about 12°C (54°F.).

In good storage conditions, this wine can be kept for about 3 to 5 years.

The Bourgogne blanc appellation covers around 1,000 hectares spread across the entire Burgundy wine-growing region. The great diversity of terroirs found here means that the grape variety can be expressed in a wide range of ways, from flinty to buttery to acacia.

Our white Burgundy is mainly made from Chardonnay grapes harvested on selected terroirs in southern Burgundy: in the Mâconnais and Côte Chalonnaise. A small proportion of our cuvée also comes from vineyards in the Côte de Beaune.

The selection and vinification carried out by our teams is therefore very important in achieving a pure expression of Chardonnay in line with the House's expertise.

Once the grapes had been sorted and destemmed, the must was extracted by pneumatic pressing, then cooled and left to settle for 24-48 hours. The juice was then brought to a temperature of 16-18°C. (61-64°F.) to start the alcoholic fermentation. The wine was then matured on its fine lees for 6 months, partly in stainless steel vats and partly in oak barrels, to give it all its suppleness and bring out its honeyed, subtly woody aromas.