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.
VOSNE-ROMANÉE

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: Dark purple.

Bouquet: Powerful, with aromas of ripe red and black berries, spices, pepper, leather, earth, toast, vanilla and incredible complexity,

Palate: The structure is magnificent. Rich, full-bodied, racy, powerful, opulent, charming, fruity, with velvety tannins. Great potential and excellent ageing potential, with its liquorice notes and elegantly present tannins.

Will be the perfect companion to powerful meat dishes such as jugged venison or a rib of beef. It also goes very well with elegant dishes such as a light chicken stew, venison fillet, lamb and all traditionnal cheese.

Ideally serve between 15°C and 17°C (59°-63°F).

To better appreciate its typical finesse and elegance, this great wine deserves a few years in the cellar, with an ageing potential of over 10 years.

The vineyards of Vosne-Romanée, just to the north of the town of Nuits-Saint-Georges, cover an area of 165 hectares.

Vosne-Romanée is the appellation to the south of the Côte de Nuits in Burgundy, whose grands crus include the most fabulous and famous of wines: Romanée Conti, La Tâche, Romanée Saint-Vivant… It is probably in this Burgundian village that Pinot Noir fully expresses its most beautiful attributes.

- Limestone mixed with clayey marl.
- South-east and east facing.
- Gentle slope at the bottom of the hillside, more pronounced above the Premier and Grand Crus.
- Altitude between 260 and 330 metres.

Hand-picked, the grapes are first sorted in the vineyard and then in the winery. The grapes are then destemmed and crushed before being put into thermo-regulated vats. Vatting lasts 20-25 days. Vinification begins with cold maceration (8°-10°C) for 5-6 days, followed by fermentation with the introduction of Burgundy yeasts, with daily pumping over and punching down of the cap. The wine is aged for 12-15 months in barrels (30% new oak).