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.
MONTHÉLIE 2022

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2022  

100% Pinot Noir.

Colour: Deep ruby.

Bouquet: Aromas of cherry and blackcurrant, violets and peony, evolving with age towards undergrowth, fern and spices.

Palate: Full attack of red fruit. Tannins are present and supple. Round and delicate, developing scents of undergrowth, humus and truffle.

Monthélie is ideal with roast poultry, lamb and rabbit. Roast offal - sweetbreads, liver or grilled andouillettes - and meat pies also go very well with the firmness of this wine. With cheese, it goes perfectly with Brillat-Savarin, Brie and Reblochon.

Serve at a temperature of around 14-17°C. (57-63°F.).

This Burgundy wine can be cellared for 7 to 10 years.

AOC Monthélie - pronounced Mont'lie - is located on the edge of the Côte de Beaune, in a modest 130 ha vineyard between Volnay and Meursault. This appellation comprises 15 Climats classified as Premier Cru and produces mainly red wines (88%).

The vineyard landscape is shaped by a combe that supports vines on its two slopes and in its alluvial cone. On the Auxey-Duresses hillside, the white, slightly chalky soils are composed of Argovian marl. They face east and are mainly used to produce red wines. The red soils of the Volnay hillside are marked by iron oxide and have a more variable east-south orientation. The alluvial cone, which accounts for 75% of the Monthelie appellation's production, is made up of scree that is also well-suited to wine-growing (altitude between 230 and 370 metres).

The grapes are harvested by hand and sorted by hand on arrival at the winery. 100% of the grapes have been destemmed. Vinification for 20 days in vats. Cold maceration for 6 days at 8°C. Nine days of fermentation with punching down of the cap 3 times a day during fermentation at a temperature of 30°C. Pumping over twice a day for 5 days, followed by pressing. Aged for 12 months in oak barrels (30% new oak).

The Weather : Uncertain conditions, but mild in the end throughout the season!

The harvest, running from 25 August to 16 September. The grapes were beautifully healthy, with varying degrees of ripeness depending on the exposure.

Balanced, honest white wines. Maturing ought to bring just the right degree of roundness to red wines with varying qualities, depending on the maturity of each plot. We have both sophisticated, fruity red wines with a good Burgundy tension as well as rich, warmer ones.

A pleasant vintage in terms of quality with excellent yields for both whites and reds. The vinification choices have been crucial as to whether to favour acidity or the alcoholic degree.