Founded in 1731, Bouchard Père & Fils is one of Burgundy’s oldest and most historically significant domaines, holding over 130 hectares of vines across the Côte d’Or, including an unrivaled collection of premier and grand crus in Beaune. Situated at mid-slope on the hillside of Beaune, Les Grèves is widely considered the benchmark Premier Cru of the appellation, historically regarded as Grand Cru in quality. Its name comes from grèves (gravelly, gritty soils), describing its steep, light, sandy-clay topsoil densely intermixed with small limestone pebbles over a fractured limestone subsoil.
The 2018 vintage in Burgundy was warm, sunny, and generous, producing wines of deep concentration and rich phenolic ripeness. Hand-harvested into small crates with strict double-sorting, the destemmed grapes underwent temperature-controlled fermentation in small stainless-steel and wooden vats with gentle punching down. The wine matured for 12 to 14 months in French oak barrels (approximately 30–35% new) in the historic cellars of the Château de Beaune, whose five-meter-thick stone walls maintain optimal natural humidity and temperature. It shows an aristocratic, velvety texture and layered complexity: ripe black cherries, wild raspberries, dried rose petals, licorice, forest floor, and warm baking spices, anchored by silky, fine-grained tannins and a chalky, mineral-driven finish.
Why You’ll Love It
- Sourced from Les Grèves, the benchmark and most critically revered Premier Cru of Beaune.
- Classic warm-vintage concentration from 2018, delivering ripe dark berry fruit without losing Burgundian precision.
- Porous, gravelly limestone soils give the wine velvety, fine-grained tannins and savory mineral length.
- Aged in the historic 15th-century cellars of the Château de Beaune for optimal balance and polish.
How To Serve It
- Serve at cool room temperature between 58°F and 62°F.
- Decant for 45 minutes to let the spice, floral perfume, and dark red fruit open up.
- Pour into Burgundy stems to capture its expansive aromatic depth.
- Pair with roast duck breast with cherry glaze, rack of lamb with rosemary, roasted squab, beef bourguignon, or aged Époisses cheese.
