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

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Color: Golden yellow.

Nose: Intense mineral flavours, delicately smoky with notes of hazelnuts and white fruits.

Mouth: Well-balanced and unctuous in the mouth showing quite present fruit and a long, persistent finish on sweet spices.

Ideal with white meat dishes, chicken in a cream sauce, shellfish and crayfish.

Serve ideally between 12° and 14°C / 54 - 57°F.

This wine will keep for at least 2 to 5 years in the cellar in good conditions.

An appellation which takes its name from the village of Chablis and is grown in the delimited areas of 17 villages. The appellation covers 3,712 hectares, making it the most extensive "Village" appellation in Burgundy.

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

The Chablis vineyards are planted on various hills in the valley of Serein, the peaceful river that crosses the region.

- Limestone soil and subsoil dating back to the Kimmeridgian.
- Slightly pronounced incline.
- South-west exposure.
- Altitude of 180 m to 260 m above sea level.

Once arrived at the winery, grapes and must went through a long pneumatic pressing, followed by a settling of the juice and the alcoholic fermentation with selected yeasts in stainless steel tanks under controlled temperatures (18 to 20°C / 64-68°F.) to preserve a maximum of fruit. The malolactic fermentation began rapidly after the alcoholic fermentation and was complete in January. The wine was then aged on the lees for 5 to 7 months.