Vintage 2003

Beaune Clos Saint-Landry, Domaine Bouchard Père et Fils

Product Code: BSLBP103

Tasting Notes

Suave aromas of fruit and flowers harmoniuously blended with just the right touch of oak. This is a rich wine with expressive aromas and extrordinary smoothness.

Profile

Chardonnay
White
13.5
France
Côte de Beaune, Burgundy
6
Cork
Bouchard Père et Fils
75cl
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            [MediaNotes] => Burghound	87

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HVEOrganicBiodynamic

About this product +

Producer >

Since its foundations in 1731, Domaine Bouchard Père et Fils has put together an exceptional vineyard holding along the Côte d’Or. Driven by the desire to build an exceptional estate, they currently have 130ha of vineyards: 12ha of which are Grand Cru, 74ha Premier Cru, 4 individual Monopolies- the total covering over 450 vineyard sites. Each vineyard is tended to the highest level with 2021 seeing the first wines certified Organic. The Premier and Grand Cru vineyards are all farmed biodynamically. The pursuit of excellence at Bouchard Pere et Fils is driven by their work in the vineyards. “Our motto at the winery is ‘no rules’. Our approach is to go with the terroirs and the vintage, to adapt ourselves to each vineyard, each year, so that we can coax out the purest expression and the finest emotions. There is a great deal of risk involved in this listening approach, as well as humility towards the living matter that is wine, but it is an extremely rewarding challenge.” Frédéric Weber – Cellar Master.

Viticulture >

It is on the site of this remarkable vineyard that we find the oldest traces of the Chardonnay variety in Beaune. Quite a rarity in this Pinot Noir territory. Before it was given the appellation of Clos Saint-Landry, this vineyard appeared under the name of Tielandry, meaning the estate of a certain Landry. It then became the property of the abbey of Maizieres before the purchase by Antoine Philibert Joseph Bouchard in 1791. Since then, Bouchard Pere & Fils has preciously kept the monopoly of this white Premier Cru of 1.98 hectares.

Winemaking >

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: 9 to 10 months in French oak, with up to 15% new oak, depending on the vintage, and for 3 to 4 months in stainless steel vats. AGEING: The cellars of the Bastions of the ancient Chateau de Beaune offer natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.

Awards +

Burghound 87

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