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 2022

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2022  

The Chardonnay is the only grape variety of the Chablis and Chablis Premier Crus.

Colour: nice pale golden green colour, limpid and bright.

Nose: it reveals the aromatic wealth of Chablis’ terroir with mineral notes of flint, enhanced by hints of acacia honey.

Palate: the mouth is frank, round, with a touch of honey and a spicy finish ; a wine with character.

This wine is excellent paired with smoked salmon, trout and other freshwater fish, as well as with white meats and creamy cheeses.

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

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

Chablis, situated near Auxerre in the Yonne department, is among the northernmost vineyards of Burgundy. It is thus nearly at the gates of Champagne and the Paris region; which it greatly relied on to create its reputation. Slightly removed from the « heart » of Burgundy’s vineyards, the region of Chablis started to prosper in the 19th century thanks to its waterways; the Yonne and Seine rivers.

It is characterized by producing exclusively white Chardonnay wines and by its geology which is believed to date back to the Kimmeridgian period.

- Soil and subsoil from the upper and middle Kimmeridgian period.
- Alternating layers of limestone and marls.
- Southern exposure.
- Altitude of 250 meters.

The grapes were brought to the winery and pressed delicately in a pneumatic press. The must was then cooled down and left to settle, in order to get rid of the roughest lees. The alcoholic fermentation was lead in temperature-controlled stainless steel vats at a temperature between 18° and 20°C (64°-68°F) in order to keep as much fruit as possible in the wine. The malolactic fermentation was completed in order to mellow its aromas and get less acidity.

Then, the wine was aged on its lees for 18 months with regular pumping over. A small part of the wine (15%) was aged in oak barrels, all of them having already received 1 or 2 vintages to age, so that the oak will leave a discreet imprint on the wine.

In the Chablis area, 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, 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.