BOUCHARD Père & Fils (Beaune) -- 2016 Part I: Côte de Beaune Reds Tasted from Cask and Tank Samples

Harvesting began on 21 September; it finished, on the Côte de Nuits, on 6 October. The grapes were in excellent health, but triage was needed nonetheless to eliminate those second and third generation grapes that had not fully ripened. Overall, crop was 50% off a full vintage, the smallest since 2003; in addition to the frost, mildew seriously held down the crop, and in some areas vines were blocked by the drought in the second half of the summer. 

Vinification varied according to the level of yields. Where there were low yield vines and concentrated grape bunches, maceration was eight to ten days and the crush was moderated to limit extraction. Where yields were normal and bunches larger, the maceration was ten to thirteen days. There was no pigeage (punching down).

For the red wines, malolactic fermentations generally were early.

Beginning with the 2016 vintage, Bouchard will have a new label. Instead of the current label, which is quite individual and therefore easily identifiable at a distance, the new one is understated and almost generic in appearance. (Continue reading here.)