Bouchard Pere & Fils Beaune Du Chateau Blanc Premier Cru 2018
Vineyard Description: Among the Beaune Premier Cru wines, whites constitute a precious exception and only represent 8% of production. They come from a chalky soil, favourable to Chardonnay, which confers on them great elegance, subtly enveloped. This bottle is from a blend of di'erent parcels classed as Premier Cru and giving lovely balance.
Grape variety: Chardonnay
Exposition: East
Soil of the appellation: Limestone, clay and marls with varying proportions according to each parcel
Total surface of the appellation in production:30 hectares
Tasting note: Pale gold/ gold colour with green shades. The nose is made of white flesh fruit, candied citrus aromas with a hint of brioche and ginger bread. The mouth associates richness, subtle oak, taste of dried fruit. Pleasantly rich wine.
Food/wine pairing: Fine cooked meats, meat pies, warm pâté, snails.
Serving temperature: Between 12°C to 14°C
Ageing potential: 5 years and more
Harvest: manual, in small cases of 13 kg. Careful manual sorting of each grape.
Vinification: The pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles.
Maturing: 12 to 14 months in French oak, with up to 15% new oak.
Ageing: The cellars of the Bastions of the ancient Chateau de Beaune o'er natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.
Grape variety: Chardonnay
Exposition: East
Soil of the appellation: Limestone, clay and marls with varying proportions according to each parcel
Total surface of the appellation in production:30 hectares
Tasting note: Pale gold/ gold colour with green shades. The nose is made of white flesh fruit, candied citrus aromas with a hint of brioche and ginger bread. The mouth associates richness, subtle oak, taste of dried fruit. Pleasantly rich wine.
Food/wine pairing: Fine cooked meats, meat pies, warm pâté, snails.
Serving temperature: Between 12°C to 14°C
Ageing potential: 5 years and more
Harvest: manual, in small cases of 13 kg. Careful manual sorting of each grape.
Vinification: The pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles.
Maturing: 12 to 14 months in French oak, with up to 15% new oak.
Ageing: The cellars of the Bastions of the ancient Chateau de Beaune o'er natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.
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