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.
PULIGNY-MONTRACHET PREMIER CRU
SOUS LE PUITS

click on one of the vintages below for further information

2019  

100% Chardonnay, the king grape for white Burgundies.

Colour: Pale yellows with white highlights.
Nose: A nose of freshness and elegance, marked by white flowers and a touch of toast.
Palate: This wine of great power reveals a beautiful freshness associated with a good sustained oak. The fat finish at the same time offers a certain nervousness thanks to a beautiful tangy texture.

This wine will be perfect paired with refined dishes such poultry in sauce, veal fried with mushrooms, foie gras, lobster, crawfish, and grilled or fried sea-fish. On the cheese-board, its natural allies are goat cheeses, Reblochon, or soft-centred cheeses like the French "Brie de Meaux".

Serve ideally at a temperature of around 12°C./14°C. (55°F.).

From 5 to 7 years after the vintage in good cellaring conditions.

Puligny-Montrachet, in the Côte de Beaune, is an appellation that covers a surface area of 211,46 ha. It includes 17 single vineyards classified as Premier Cru that represent 98,18 ha. The commune of Puligny-Montrachet also produces 5 Grands Crus.

Puits (well) is a masculine name that dates from the 12th century and designates the presence of sources or wells. Premier Cru 'Sous le Puits' is located at the top of the village, below the Bois de Trézin. A source here may have supplied the Blagny hamlet. 

The subsoil is principally composed of clay and limestone. This wine was made with grapes from vines located on the upper part of the slope with south-eastern exposure.

Reception in the winery of musts. 24-hour settling to keep the lees as much as possible.Vinification in stainless steel vats until two thirds of alcoholic fermentation, i.e. 12 days, for better homogenization of the cuvée. The wine is then sung in oak barrels, 50% of which are new, for a 12-month aging on fine lees, without stirring to preserve the naturalness of the wine. The blend of the vintage will be made in stainless steel  vats where it will remain for 3 weeks. Light filtration before bottling.