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.
FIXIN
LA MAZIÈRE

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: deep bright ruby red with nice reflections.

Nose: very charming offering aromas of little black fruits such as black cherry and blueberry.

Mouth: A frank attack with a good livelyness to start and then a fruit festival! The little black fruits aromas come back in the mouth together with delicate notes of torrefaction, mocha and coffee.

Drink with grilled pieces of beef but also rabbit, lamb or duck, slightly spicy meats, tagines and French cheeses.

In its youth, the ideal serving temperature is around 15°C / 59°F. And 18°C (64°F) will be perfect for a wine above 5 years.

Fixin for its rich and full-bodied structure can easily age for 8 to 10 years, depending on the vintage characteristics.

Fixin is a village on the Côte de Nuits, situated at the entrance to the combe to the north of Gevrey-Chambertin. This village appellation covers around 100 hectares and produces mainly red wines (95%). It has 6 1er Cru climats, all located on the heights of the village and covering 19 hectares.

The "la Mazière" plot borders the Route des Grands Crus to the north of the village and covers an area of 2.2 hectares.

Its name comes from the Latin "MACERIAE", which referred to dry stone enclosure walls; over time, the meaning has changed somewhat, taking on the meaning of ruins, piles of material from collapsed buildings. It can therefore be assumed that there were once dwellings and/or walls adjacent to the plot, which gave it its name when they fell into disrepair.

The harvest was sorted by hand on a table on arrival at the winery. The grapes were then placed in wooden vats for vinification in order to better integrate the tannins and develop the wine's tertiary aromas and structure. The wine was then placed in oak barrels for 12 months, during which time the structure and tannins will be refined. We chose to use 30% new barrels, which bring out slightly empyreumatic aromas.