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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 47 notes) - hiding notes with no text | | | Tasted by psi on 1/26/2024 & rated 92 points: Incrediby good. Should have bought it by the case. My only bottle. Beautiful drinking window right now. 92+ (494 views) | | | Tasted by Dima Angert on 12/30/2023: Still improving, can definitely wait. A little rustic. (599 views) | | | Tasted by CC_H on 6/10/2023 & rated 90 points: Blueberry, cherry, strawberry conserve, black pepper and a touch of woodsmoke waft up on the attractive nose. Medium ruby in the glass. A wine of ample richness and fruit concentration along with decent complexity and freshness. There's quite serious poise and structure here and tannins that imply a bit of longevity. Beginning to drink nicely now but will hold. Another very good wine from the resurgent Bouchard Pere et Fils. (1287 views) | | | Tasted by Oenecnist on 4/22/2023: Further to TN of Sept. 5, '21: Solid Burg, seemed simpler on the nose and palate than I remembered. Served during a very chatty dinner of six so it may not have had the attention it deserved. (1131 views) | | | Tasted by probraided on 4/7/2023: Day 1 it was ok, nothing remarkable, decent drinker. Red fruits, medium finish.
Day 2 it added a lot of depth, the fruit profile has darkened with ripe cherries, plums and darjeeling tea. Exceeded my modest expectations on day 2. Glad I have a few more bottles in the cellar. (1365 views) | | | Tasted by pilatus88 on 2/25/2023 & rated 90 points: I don't think it has improved (1322 views) | | | Tasted by Vittoriocm on 2/10/2023 & rated 90 points: Garnet red. Medium-bodied and smooth wine with notes of vanilla, chocolate, berry preserves, and baking spices. Lightly floral, mainly on the nose. All very elegant and not overpowering. Paired with chicken Milanese, and a spinach salad with burrata and red onion, and then with dark chocolate almond bar. (1316 views) | | | Tasted by bobbydor11 on 10/15/2022 & rated 93 points: Cherry, leather, tarragon, raspberry, vanilla, integrated tannins (1535 views) | | | Tasted by JoeMe on 8/27/2022 & rated 90 points: Cherry and flowers on the nose. Sour and black cherry on the palate. High in acidity, very little oak, almost not detectable. Low to medium body, low tannins, with shortish finish. Good balance, but lacking complexity. 89-90 (1690 views) | | | Tasted by Incurable_Botrytis on 8/11/2022 & rated 85 points: Delicate, inoffensive, but for my palate it’s lacking any special attributes that make it particularly enjoyable. (1671 views) | | | Tasted by sbt-wine on 7/1/2022: Meilleur le jour2 (1775 views) | | | Tasted by Michael Hung on 6/20/2022 & rated 90 points: Med ruby. Med+ intensity, ripe red fruits, red cherry, red plum, strawberries, cranberry, some dark fruit, black plum, black currant, cedar, baking spices, earthy notes, damp dirt. Fruit is pure, with some tartness in balance with the acid. Paired surprisingly well with an Italian inspired red sauce shellfish pasta. Med+ body, med (med+) tannins, med+ acid, med+ finish.
I accidentally opened this for a pasta dish when I meant to open a white burgundy, however as this was still a Pinot Noir, it fit the bill with the red sauce pasta. Fruit is bright and tart, oak was not fully integrated yet with some oak spice standing out at times. Not substantial on the finish or intensity, but a very smooth and easy to drink wine, especially with food. This could use more time, but for a 2017 burgundy PnP, I really cannot complain. Hold with plenty of upside or drink now with some great food. 90+ pts (1810 views) | | | Tasted by kitkat4 on 5/22/2022 & rated 90 points: Same as last year's bottle. A bit closed on day 1 with tannins not fully integrated - still nice but not at its best.
Day 2 was very nice with balanced fruit, tannins and acidity. Enjoyable to sip before dinner as well as with.
Day 3 was not so pleasant. Didn't finish the rest. Note for my third and last bottle - drink over 2 days only (which is what I usually find for red wine anyway). (1380 views) | | | Tasted by Condrieu82 on 4/17/2022 & rated 91 points: Light garnet color. Red fruits on the nose, with some Earthy notes. Very delicate and elegant, this showed good structure, with raspberry and other red fruits, and oaky notes on the nice ending that shows decent tannins and some licorice notes. Overall it’s not overly complex but very delicate and easy to drink. (1396 views) | | | Tasted by ant-1 on 3/29/2022: Meh (1869 views) | | | Tasted by Deepcellar on 1/24/2022 & rated 91 points: Enjoyed with braised lamb shanks. Delicate and subtle fruit forward. Nose is strawberrys, red fruits with mild greenery on the mid pallet. Fairly short flavor now. Maybe length/depth improves with time? Still tasty! (1668 views) | | | Tasted by sjw_11 on 10/25/2021 & rated 91 points: Purpleish, deep red. Very fruit driven and pure on the nose, with juicy cherry aromas, sweet cherry confection and some floral elements. Fairly pretty, slightly ripe style. Fairly decent structure, but perhaps just wraps up a little short and simple to score higher. Still, very enjoyable wine for earlier drinking I would say. Decent value. (2209 views) | | | Tasted by 165Wine on 10/23/2021 & rated 90 points: Dark strawberry and deep spicy aromas. Rich, almost full-bodied. Sense of forest floor in the mouth. Impressive depth. Well structured. However, a bit shy. Needs more time! (1809 views) | | | Tasted by Oenecnist on 9/5/2021: Bought 4b for 35/b from a local eclectic independent shop 6 months ago; this is #1. Dark ruby; fragrant, some ripe cherry, hint of oak; ripe red fruits, good mouthfeel; some persistence. Shared with two Burg lovers and enjoyed by all. Almost delicious and glad to have more. Stored horizontally in a cool, dark basement since purchase. My evaluation (see earlier posts for my 4-category, non-point rating system): This is notable+ when considering quality, age, and price. (724 views) | | | Tasted by kitkat4 on 6/12/2021 & rated 90 points: Better on day 2. A bit closed up on day 1. Day 2 nice acidity, rich fruit, nicely integrated. Nice with salmon (2216 views) | | | Tasted by fanglangzhe on 6/11/2021 & rated 89 points: dried red fruits, spice, subtle oak, nice acid. (2111 views) | | | Tasted by pilatus88 on 3/26/2021 & rated 90 points: It has a bit of roughness to it but it still is a beautiful dark fruit burgundy. Very enjoyable. (2058 views) | | | Tasted by Ben Christiansen on 2/13/2021: Been making it since 1907. A step up from village level yet still good price. How they decide which vines? Apparently same.vineyard plots every year. 17 vineyards. (1739 views) | | | Tasted by Ben Christiansen on 2/12/2021: Darker raspberry fruit on the nose. And darker on the palate too. Open right now. (1596 views) | | | Tasted by pilatus88 on 11/15/2020 & rated 90 points: Very pleased with this wine. Smooth and long and silky on the palate. (1399 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (1/3/2021)
(Bouchard Père et Fils, Beaune du Château Premier Cru Beaune Red) Subscribe to see review text. | By Neal Martin
Vinous, 2018 Burgundy: Confounded Expectations (Jan 2020) (1/1/2020)
(Domaine Bouchard Père & Fils Beaune Du Château 1er Cru Red) Subscribe to see review text. | By Michael Godel
WineAlign (10/5/2019)
(Domaine Bouchard Père & Fils Premier Cru Beaune Du Château, Aoc Bourgogne red) Subscribe to see review text. | By Allen Meadows
Burghound, Apr-19, Issue #74
(Maison Bouchard Père & Fils Beaune du Château "1er" 1er Cru Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/9/2019)
(Dom Bouchard Père et Fils, Beaune du Château Premier Cru Beaune Red) Subscribe to see review text. | By Neal Martin
Vinous, 2017 Burgundy: A Modern Classic (Jan 2019) (1/1/2019)
(Bouchard Père & Fils Beaune Du Château 1er Cru Red) Subscribe to see review text. | By Tim Atkin MW
Decanter, 2017 Burgundy Beaune, Pommard, Volnay (11/1/2018)
(Bouchard Père & Fils, Beaune du Château, Beaune, 1er Cru, Burgundy, France, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2017: The Vintage Report (Côte de Beaune) (11/1/2018)
(Beaune du Château 1er Cru, Bouchard Père & Fils, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and WineAlign and Burghound and Decanter and Jasper Morris Inside Burgundy. (manage subscription channels) |
| Bouchard Père et Fils Producer website
U.S. Importer (Addt'l Info)Bouchard Père et Fils Beaune 1er Cru Beaune du ChâteauBouchard Père & Fils has been producing the Beaune du Château cuvée, an exclusivity of the House, since 1907. This wine, which is a blend of 17 Premier Cru vineyards vinified separately, demonstrates the different facets of the terroir of Beaune.
A dark garnet colour with brown to mauve shades. Complex bouquet associating perfumes of jammy red fruit, fig, peony with a hint of chocolate. Harmonious and deep palate, with a beautiful maturity and dense but fine tannins.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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