Bouchard Pere et Fils Chambertin Clos de Beze 2014

£1,252.07
Current Price (inc. Tax)
6 bottle(s) at £208.68 per bottle.

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£1,030.00
In-Bond Price
6 bottle(s) at £171.67 per bottle.
In stock
SKU
JEF910
 

Bouchard Pere et Fils Chambertin Clos de Beze 2014

Intense and complex aromas on the nose. Structured - though not excessively
- and with lovely fleshiness, this is a sumptuous wine with a great ageing potential.
FOOD/WINE PAIRING: Game, venison, full-flavoured cheeses.

Bouchard Pere et Fils Chambertin Clos de Beze 2014

The most prestigious Grand Cru in Gevrey-Chambertin is also one of the oldest
walled vineyards in France. The famous "clos" was created in the 7th century by the
monks from the abbey of Bèze in the best situated place on their vast estate. In
1395, Philippe le Hardi decided to improve the quality of the wines and banned the
gamay variety in favour of pinot noir on his land. Later, Chambertin Clos-de-Bèze
shared the imperial crown with Chambertin: during his reign, Napoleon would drink
no other wines.
T A S T I N G
TASTING NOTE: The most prestigious Grand Cru in Gevrey-Chambertin is also one of the oldest
walled vineyards in France. The famous "clos" was created in the 7th century by the
monks from the abbey of Bèze in the best situated place on their vast estate. In
1395, Philippe le Hardi decided to improve the quality of the wines and banned the
gamay variety in favour of pinot noir on his land. Later, Chambertin Clos-de-Bèze
shared the imperial crown with Chambertin: during his reign, Napoleon would drink
no other wines.
T A S T I N G
TASTING NOTE: Intense and complex aromas on the nose. Structured - though not excessively
- and with lovely fleshiness, this is a sumptuous wine with a great ageing potential.
FOOD/WINE PAIRING: Game, venison, full-flavoured cheeses.
SERVING TEMPERATURE: Between 17°C to 18°C
AGEING POTENTIAL: 10 years and more
K N O W - H O W
HARVEST: manual, in small cases of 13 kg. Careful manual sorting of each grape.
VINIFICATION: Following total or partial destemming on the vintage, fermentation in small
containers, gentle pressing ensure optimal vinification. Depending on the profile of the vintage,
vatting lasts 18 to 21 days.
MATURING: 12 to 14 months in French oak, with 45 to 60% new oak.
AGEING: The cellars located in the Bastions of the ancient Château de Beaune offer ideal
ambient conditions. Thanks to their natural hygrometry and constant temperatures, the Grands
Crus enjoy from their first youth an environment that is perfectly adapted to tranquil ageing.
V I N E Y A R D
GRAPE VARIETY: Pinot Noir
EXPOSITION: East
SOIL OF THE APPELATION: Marly limestone and clay with crumbled rocks holding traces of
potassium, iron and phosphorus
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:14.4 hectares
SERVING TEMPERATURE: Between 17°C to 18°C
AGEING POTENTIAL: 10 years and more
K N O W - H O W
HARVEST: manual, in small cases of 13 kg. Careful manual sorting of each grape.
VINIFICATION: Following total or partial destemming on the vintage, fermentation in small
containers, gentle pressing ensure optimal vinification. Depending on the profile of the vintage,
vatting lasts 18 to 21 days.
MATURING: 12 to 14 months in French oak, with 45 to 60% new oak.
AGEING: The cellars located in the Bastions of the ancient Château de Beaune offer ideal
ambient conditions. Thanks to their natural hygrometry and constant temperatures, the Grands
Crus enjoy from their first youth an environment that is perfectly adapted to tranquil ageing.
V I N E Y A R D
GRAPE VARIETY: Pinot Noir
EXPOSITION: East
SOIL OF THE APPELATION: Marly limestone and clay with crumbled rocks holding traces of
potassium, iron and phosphorus
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:14.4 hectares

More Information
Bottles Per Case 6
Call for Price No
Price View Price Range
Vintage 2014
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