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.
CHABLIS PREMIER CRU
CÔTE DE LÉCHET 2022

click on one of the vintages below for further information

2022  

100% Chardonnay.

Colour: Nice gold colour with green hues.

Nose: Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia.

Palate: the attack is unctuous and dense, still marked by the yellow fruits as well as aromas of pastry cream enhanced by a mineral and spicy finish.

Will be perfect with tuna in curry, red mullet in espelette chili pepper cooked “a la plancha”. Try it also with sea urchins, scampi, oysters, pollock, crawfish, andouillette sausage, a trout, sashimi and sushi, fried tofu or a savory slice of gruyère cheese.

Serve ideally at a temperature of 12 to 14°C. (54-57°F.).

This wine can be enjoyed now or kept in the cellar for the next three years.

A hill that was abandoned for some time, or plants that grow in damp valleys? Several theories attempt to explain the meaning behind the name of this Climat of Chablis Premier Cru.

With its 51 hectares all to itself, Côte de Léchet sits happily on the left bank by itself. Its terroir is sun-drenched, with steep slopes that reach up to 38% in some places!

The grapes ripen particularly fast and the harvest usually starts quite early. Some nice Kimmeridgian marls lie at the foot of the vines, covered with clay and "terre à lapin", a form of limestone sand eroded by cold and frost. Because of the slope, thundershowers end up pushing some stones to the bottom of Côte de Léchet. Despite having good drainage, this soil calls for hard work from its wine producers who regularly have to haul earth back up!

The grapes were brought in as musts and underwent a slow pneumatic pressing followed by a very cold static settling before alcoholic fermentation, which lasted 10 days in temperature-controlled stainless steel tanks (18 to 20°C). After 3 days, 25% of the juice was racked into barrels. Aged for 14 months on its lees, with frequent pumping over. 100% malolactic fermentation. Light filtration before bottling.

In spite of the harsh spring frosts, the vines recovered very well and the grapes emerged in abundance. The lack of water was very troubling but a few showers on 15 August triggered the ripening process.

The harvest was running from 1 September to 22 September.

The vines' condition was ideal. Only a few scorch marks were visible following the hot weather. A very good harvest, in terms of quality and quantity, for all the Chablis appellations, with very interesting balances.