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.
SAVIGNY-LÈS-BEAUNE
PREMIER CRU 2014

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100% Pinot Noir.

Colour: Ruby with dark red highlights.

Nose: Cherry and strawberry, opening to more complex notes of spice, vanilla and empyreumatic aromas.

Palate: Powerful and harmonious on the palate, with predominantly black and red fruit flavours.

This Premier Cru goes perfectly with dishes in sauce, grilled and roasted red meats. It also goes well with poultry, pork and veal. It also goes well with washed-rind cheeses such as Époisses, Langres and Soumaintrain.

Ideally served at a temperature of 15-16°C. (59-61°F.).

This Premier Cru requires a few years' rest before opening. It can be kept on average for 10 years.

Savigny-Lès-Beaune is a village appellation in the Côte de Beaune, in the Côte-d'Or, with 22 Climats classified as Premier Cru. Like an unfolding map, the landscape widens between the Montagne de Corton and Beaune. The heights of the Côte de Beaune stand back a little on either side of a small river, the Rhoin. The vineyards are ancient. For a long time, it belonged to the Ducal estate, neighbouring abbeys and the Knights of Malta. The large castle in the heart of the village of Savigny dates back to the 14th century and is a sign of the legitimate claims of the cru.

The Appellation d'Origine Contrôlée was instituted in 1937. The village of Savigny benefits from a unique situation that gives rise to two different types of wine: the neighbouring slope of Pernand-Vergelesses produces mineral, fruity and elegant wines, while the other, located near Mont Battois, produces richer nectars with more structure.

The grapes were harvested by hand and sorted on arrival at the winery. 50% of the grapes were destemmed. Vinification then took place in open wooden vats, with a long maceration period (around 3 weeks) to extract as much as possible from the grapes. The cap was punched down twice a day during fermentation at a temperature of 30°C/86°F. Racking every 4 days. 16 months ageing in oak barrels (30% new oak).

After three years of low-volume harvests, 2014 marks a return to normal, despite disparities from one sector to another.

In spring, the vintage promises to be an early one. The warm, dry weather conditions benefited the vines. They gave us hope of an abundant harvest and kept the vines healthy. However, the harvest potential was affected by some coulure (failure of the flowers to develop into fruit).

During the summer, Burgundy was hit by a violent hailstorm, which caused considerable damage. In Nuits-Saint-Georges in particular, a hailstorm on 28 June reduced the harvest in some plots.

The lack of sunshine meant that the lead acquired at the start of the cycle was lost. However, despite the damp, cool weather, ripening got off to a good start at the end of August. The sun, accompanied by a northerly wind, returned from the first days of September. These were ideal conditions for optimum ripening of the grapes and maintaining good health. Burgundy, like other vineyards, experienced a few outbreaks of acid rot, but this was a one-off, localised phenomenon, and remained an exception in a generally very healthy year.

In mid-September, the harvest began in sunshine and good spirits. The ripe, healthy, aromatic grapes were sent to the cellars, promising wonderful vintages.