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.
SAINT-VÉRAN
LA GRANDE BRUYÈRE 2015

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Visual: Pale gold
Nose: Open and bright aromas of citrus and white flowers (acacia) 
Palate: Attack is lively in the mouth; the structure is well balanced with a long and slightly toasted finale revealing vanilla and almond flavours.

Ideal as an aperitif, with hors-d’œuvres, delicate cooked meats, oysters, shellfish and fish.

Serve ideally between 10 and 12°C. / 50-54°F. As the wine gets older, the temperature of service will be slightly higher to enjoy all the aromas (not under 13°C. / 55°F.)

Already very pleasant, this Burgundy white will keep for 5 to 8 years in the cellar.

This is the golden belt of the Pouilly-Fuissé vineyards, at the southern end of the Mâconnais. It is similar to Pouilly-Fuissé in its relief, production techniques and organoleptic qualities. The clay-limestone soils of the Jurassic period allow the Chardonnay grape to express itself well in the communes of the appellation area: Saint-Véran, Chânes, Chasselas, Leynes, Prissé and Davayé (plus a few plots in Saint Amour and Solutré).

The vineyards are planted on the middle Jurassic entrock limestone beds on the slopes of the Solutré range. It currently covers 420 hectares, with an average production of 25,000 hl. Steep slopes / East, south-east exposure / Altitude 200m to 350m.

"La Grande Bruyère" is located in the northern part of the appellation, in the commune of Davayé. The soil is marly limestone with siliceous stones, producing rich, powerful wines.

Vinification took place in stainless steel tanks under controlled temperatures; we intentionnally settled the temperature around 18°C (64°F) to get the purest color and rich aromas. As a consequence, the alcoholic fermentation lasted 20 days, quite a long time to ensure a good dryness in the wine. Then, the wine was aged for several months, one half in oak barrels on its lees and the other in tanks. This is a way of getting a brisk wine with bright aromas as well as roundness and lightly toasted notes. It is reinforced by the use of 20% new oak, that bring a delicate toast. The roundness also comes from the malolactic fermentation that we let come to an end.

2015 will remain as a memorable year for French wines, particularly Burgundies where the state of health of the vine was exceptional both for white and red wines. As such we were able to harvest our Pinot Noirs and Chardonnays at optimum phenolic maturity conducive to producing quality wines with concentration and balance.
Springtime arrived quickly after quite a mild winter. Flowering occurred quite rapidly in early June followed by the first onset of ripening in mid-July and the grape-harvest which commenced in early August for the most-advanced vineyards. Our Pinot Noirs unfortunately sometimes suffered from the excessive hot temperatures, which lead to “sunburning” and a cut in yields. This magnificent healthy environment and the full maturity of the grape-stalks led to minimal sorting requirements at the cuverie.
There was a higher proportion of full-bunch red vinification with fermentation in vat lasting 3 weeks on average. Our white Burgundies reveal themselves as being quite rich and well-balanced and already showing fine expression for certain appellations. Their style will allow for enjoyable early drinking yet show signs of ageing well.
2015 can already be considered as a great vintage with generous wines while young which will continue to gain in complexity as they mature.