Bouchard Aine & Fils Pinot Noir

Tasting note:

The cherry red Pinot Noir is a full fruity wine with aromas of cherries and coffee, supported by a subtle scent of roasted nuts. Characteristic is the long aftertaste with a subtle wood touch and a hint of menthol.

Bouchard Aine & Fils

All the house's wines bear the Bouchard Aîné & Fils stamp, which has become a prestigious mark since 1750 and is synonymous with tradition, excellence and know-how. This signature, available in a complete range, bears a name in the four corners of the world, Bouchard Aîné & Fils, which two centuries later still resonates in the history of the Great Wines of Burgundy.

WITH INTERNATIONAL INFLUENCE

Since the end of the 19th century, the wines of Maison Bouchard Aîné & Fils have been appreciated by consumers beyond French borders. Today our wines are available in more than 130 countries on 5 continents: Europe, America, Africa, Asia, Oceania.

VINEGIRL, LINK BETWEEN THE VINE AND THE CELLAR

A good wine requires beautiful grapes. From this observation, the term 'viticulture' was born, a portmanteau of viticulture and viticulture, which illustrates the involvement of Bouchard Aîné & Fils, both in the vineyard, the origin of wine, and in the cellar, where the wine reaches its peak. Highlight.

The work in the vineyard is fundamental. Controlling yields and environmentally friendly agricultural practices are determining factors for quality wines. The goal is to receive into the barrel room the ripest and healthiest grapes possible. This quality-oriented work logic naturally extends to the cellar at the different stages of wine production.

...THE ART OF PROCESSING GRAPES

Winemaking starts with harvest management, which requires a lot of attention, with the aim of optimizing the quality potential of the harvest. Therefore, the harvest is done manually: in perforated boxes of 20 kilograms, the grapes are weighed upon receipt in the barrel room and subjected to a systematic manual sorting.

Respect for the grapes and the wine accompanies the winemaker in his daily work in the cellar. The goal is to have a non-interventionist but reasoned logic. As some old-timers liked to say, “The trick in the cellar is knowing how to do nothing.”

Bouchard Aine & Fils