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.
MARANGES

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: Dark ruby red dress.

Nose: Complex bouquet of black fruits with spicy notes.

Palate: A charming and structured wine with present but elegant tannins, well-balanced with powerful aromas of wild fruit, undergrowth and liquorice.

To enjoy with poultry and red meats, especially in spicy exotic dishes to which its peppery vinosity forms a lively counterpart.

Serve ideally at a temperature of 14° to 16°C (57-60°F).

4 to 6 years.

The Maranges vineyards form the link between Côte-d'Or and Saône-et-Loire. It is in perfect harmony with Santenay, with which it shares a number of highly-regarded crus. This village appellation in the south of the Côte de Beaune covers 190 hectares (177 ha for reds and 16 ha for whites), with 7 Premier Crus. It is the youngest AOC in the Côte de Beaune, having received certification for both villages and 1er Crus in 1988.

The vineyards stretch across the communes of Cheilly-lès-Maranges, Dezize-lès-Maranges and Sampigny-lès-Maranges. The hillsides do not follow the alignment of the Côte de Beaune, but they have the same origin and geological nature. A fabric of hills and varied slopes. The most common exposure is south/south-east, at an altitude of between 240 and 400 metres.

Cheilly has fairly light, stony soils. Sampigny and Dezize share the Climats of the south of Santenay: brown limestone and limestone marl.

The grapes, harvested by hand, were carefully sorted in the vineyard and then in the winery. They were then completely destemmed before being placed in vats. Cold maceration (8-10°C) took place for 5-8 days, followed by alcoholic fermentation for 15 days in the presence of selected yeasts, with 2 punchings of the cap per day. The wine was then placed in oak barrels, with 100% malolactic fermentation and ageing for 12 months.