Bouchard Père & Fils, established in 1731, stands as one of the most prestigious historic houses in Burgundy. "Les Cailles" is widely regarded as one of the finest Premier Cru climats in the southern sector of Nuits-Saint-Georges, bordering Les Saint-Georges itself. The name "Les Cailles" originates from cailloux (pebbles), referencing the stony, well-draining soils that force the Pinot Noir vines to root deeply into the underlying limestone. Bouchard's domaine holdings here yield a red of immense finesse and silkiness, bridging the muscular nature typical of Nuits-Saint-Georges with the elegant, perfumed lift of neighboring Vosne-Romanée.

The warm 2018 vintage produced a generous, deeply concentrated expression of "Les Cailles." The hand-harvested fruit was carefully sorted, partially destemmed, and fermented in small oak vats before aging in French oak barrels (around 30–40% new) for 14 to 18 months in the cool cellars of the Château de Beaune. The 2018 vintage successfully balances ripe, lush dark berry fruit with fine-grained structural tannins, delivering a plush yet serious wine that continues to evolve beautifully in bottle.

Why You'll Love It

• It hails from one of the absolute premier sites in Nuits-Saint-Georges, famous for yielding the most elegant, velvety reds in the commune.
• The 2018 vintage offers opulent dark fruit intensity while retaining striking mineral focus and balance.
• The bouquet is rich and inviting, displaying black cherries, wild cassis, violets, crushed limestone, and subtle toasted oak spices.
• On the palate, it delivers a silken, plush mouthfeel backed by firm, chalky tannins that provide fantastic aging potential.
• It shows the seamless intersection of historic winemaking expertise and a benchmark Premier Cru terroir.

How To Serve It

• Serve at a cool room temperature between 60°F and 63°F to keep the rich Pinot Noir aromatics fresh and well-defined.
• We recommend decanting for 45 to 60 minutes to allow the tight, structured core to unwind.
• Pour into appropriate stemware to capture the perfumed, high-toned floral and spice aromatics.
• Pairs exceptionally well with roasted duck breast, venison medallion with berry reduction, or slow-cooked beef bourguignon.