2015 Bouchard Pere & Fils Chambertin-Clos-de-Beze Grand Cru

Year: 2015
Appellation: Cote de Nuits
Country: France
Wine Advocate: 93-95
Vinous Media: 93-95
Burghound: 93-96
Red Wine
Price :


"The 2015 Chambertin Clos de Bèze Grand Cru comes from purchased fruit, always from the same owner and parcel. It has a pleasant bouquet: cranberry, sous-bois and dried orange peel emerging with time, though I would like to see more tension come through once this is in bottle. The palate is well balanced with supple tannin, finely judged acidity and nicely integrated new oak. This actually seems to meliorate in the mouth and I particularly like the harmony on the finish. It should turn into a sophisticated red Burgundy, albeit affording it 4-6 years in bottle. Good work here.

Bouchard Père & Fils is one of Burgundy’s most historical producers. To be honest, I have found some inconsistency in recent vintages and have not pulled any punches in previous reviews, nor this. On the other hand, I must commend them on delivering some surprisingly fine whites that surpassed my expectations and a cluster of delicious reds, in particular around the Beaune appellation. “Spring was very nice but the pressure of oïdium was high,” I was informed at the winery during my visit. “Flowering was quick and homogeneous, but the vines continued to suffer after the hail in previous years. August was very clement and we kept the leaves to prevent some grillure. The 50-60mm of rain just after flowering was very important and certainly kept the balance in the vineyard. There was sporadic rainfall to top on the vineyards at the end of each month. We started the harvest on 2 September and finished 13 September. It was important to harvest the white first to keep the acidity and in any case, the Pinot Noir was very healthy, therefore we did not have to use the sorting table. When we tasted the grapes, the skins were thick and it was easy to extract the color and tannin from the skin. I just did one punching down at the beginning of the cuvaison and after that it was more infusion. Malic acid was very low, 1 to 1.2-gm/L, but the 15mm rain at the of August had helped the tartaric acid. We didn't do any acidification during the fermentation. I don't like it because it makes it difficult to manage the balance.”" (WA)

"(40% vendange entier): More energetic and terroir-driven on the nose than the Chapelle-Chambertin, offering scents of black cherry, licorice, minerals and medicinal spices. Wonderfully silky and seamless but also quite firm, with its currant, licorice and salty mineral flavors lifted by a peppery element that is no doubt at least partly from the stems. The tactile, powerful, slowly mounting finish displays extremely refined tannins and saturates the taste buds. Left behind a captivating perfume of dried flowers in the empty glass." (VM)

"More subtle though still prominent oak can be found on the much more reserved red currant and dark berry-suffused nose that displays an astonishing array of spice, exotic tea and soft earth aromas. There is better energy as well as more evident minerality on the sleek and sophisticated flavors that deliver superb length and depth on the balanced finale. This is a powerful but classy effort that, very much like the Le Corton, is going to need a long stay in a cool cellar to fully resolve the supporting structure." (BH)

Winery Notes:
Intense aromas on the nose. Structured - though not excessively - and with lovely fleshiness, this is a sumptuous wine. Very good ageing potential.