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.
VOLNAY PREMIER CRU
ROBARDELLE 2022

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2022  

100% Pinot Noir.

Colour: Dark red robe.

Bouquet: The nose shows flavours of red and black ripe fruits, especially red cherries with toasted hints of coffee and spices.

Palate: A full attack, rich, well-balanced, spicy and fruity (blackcurrant, blueberry, black cherry) with candied fruit. A generous, complex wine with velvety tannins and a very fine structure.

Will be perfect with feathered game, steak tartare, guinea fowl with a turnip bake, pan-fried Brussels sprouts with bacon or a tender piece of Tome cheese from Savoie.

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

In good storage conditions it will age patiently for 8 to 10 years.

The village of Volnay lies to the south of Pommard, between two hills that protect it from the wind, on one of the highest points of the Côte de Beaune in Burgundy.

Vines were already grown here in Gallo-Roman times. In the Middle Ages, Volnay was a summer residence of the Dukes of Burgundy and later of the Dukes. The Knights Templar owned property and vines in Volnay, which were then bequeathed in the 14th century to the Brotherhood of the Blessed Sacrament, founded by Philip the Bold. The typicality of these wines made from Pinot Noir grapes was recognised and mentioned as early as the beginning of the 18th century, and appellation status was established in 1937.

The origin of the name Robardelle comes from the location of this Premier Cru, not far from the old Roman road and quarries where highwaymen (robarts) could make a quick getaway.

Harvested by hand, the harvest is sorted at the vineyard and upon arrival at the cellars. The grapes are destemmed, crushed and then placed in thermo-regulated vats. Cold maceration (8°-10°C) for a few days then alcoholic fermentation Selected Burgundy yeasts and daily punching down. The unpacking makes it possible to obtain a drop juice and a press juice that we assemble. Maturing in oak barrels for 12 to 15 months (30% new barrels).

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.