Founded in 1731, Bouchard Père & Fils stands as one of Burgundy's most legendary houses, shaping the region's historic winemaking identity through centuries of meticulous vineyard stewardship. In the Côte de Nuits, their holdings in "Les Cailles"—a famed, stony Premier Cru site situated on the prime mid-slope of southern Nuits-Saint-Georges—yield a wine of aristocratic depth and power that routinely rivals the neighboring Grand Crus of Vosne-Romanée. Six years of undisturbed, temperature-controlled cellaring have allowed this 2018 vintage to begin unwinding its youthful muscle. In the glass, it pours a deep ruby, unleashing a seductive bouquet of black cherry preserve, dark plum, smoked meats, and crushed clove. The palate is rich, velvety, and seamlessly structured, weaving a core of iron-like minerality through fine, polished tannins that carry into a long, mouth-watering finish.

Critical Acclaim:

92+ Points, Wine Advocate:

" … offers up aromas of cherries, plums, cassis and smoked meats that are still quite youthfully fruit-driven at this early stage. Medium to full-bodied, velvety and elegantly muscular, it's a rich but nicely balanced wine that's holding a lot in reserve.” William Kelley, Robert Parker's Wine Advocate, 10/20

Why You'll Love It

• Crown Jewel Terroir: "Les Cailles" is widely regarded by collectors and critics alike as the absolute qualitative peak of Nuits-Saint-Georges Premier Crus.

• Impeccable Storage & Provenance: Kept in ideal conditions since release, this bottle has crossed the threshold into its prime drinking window, where vibrant primary fruit seamlessly meets early tertiary earthiness.

• Historic Producer Mastery: Crafted by a foundational Burgundy estate whose centuries of expertise shine through in this wine's elegance, depth, and cellar potential.

How To Serve It

• Ideal Temperature: Serve slightly cool at 58°F–62°F (14°C–16°C) in wide-bowled Burgundy stems.

• Decanting: Give it a 45-to-60-minute decant to let its dark fruit and savory spice aromatics fully blossom.

• Food Pairing: Sensational alongside roasted duck breast, prime ribeye, wild mushroom ragù, or slow-braised short ribs.