*Available in OWC 1/3/6

The Wine Advocate | RP 91
Published: Dec 22, 2009

The 2006 Volnay Caillerets Ancien Cuvee Carnot – from a parcel whose 1775 acquisition marked the inauguration of Bouchard – was also the picking that kicked off this vintage. It boasts the sweetest expression of ripe black fruits in any of the year's Cote de Beaune collection at this address, with scents of blackberry and violet segueing into a polished palate with refined tannins, sappy, sweet fruit intensity, and underlying chalkiness to live up to its site's name. A fine sense of animated interchange of fruit, mineral, and inner-mouth floral elements leads to a finish of lift and impressive length.

Director Philippe Prost emphasized the importance of flexible and surgical picking (with a crew numbering upwards of 300) and getting his crop to Bouchard's battery of presses within two hours via a fleet of mini-vans. He insists that relatively little triage was necessary on the domaine vineyards (as opposed to those under contract) and the estate wines are certainly predictably stronger as a group. (I have generally mentioned in the notes that follow which wines are from Bouchard's domaine and which from contract fruit, but have explicitly noted this as part of a wine's description, only if there are two versions of the same appellation within the present portfolio.) The fruit was crushed very gently and the wines racked only once – at 10-14 months, than usual – explains Prost, in order to guard against exposed or drying tannins, a policy which my tastings suggest was generally successful.

Jancisrobinson.com | JR 17
Published: Jan 31, 2008

Sweet slightly toffeed red fruit, mocha notes. Complex berry fruits. Some smokiness. Rich, firm and yet vibrant. Tannins are quite dry but very finely textured, chalky. Good length. (JH) Drink Date: 2010 - 2018

Bouchard-pereetfils.com

T A S T I N G
TASTING NOTE: Exquisite fruit and spice aromas on the nose. On the palate, perfect harmony between structure and elegance: rich, complex and voluptuous. Very good ageing potential.
FOOD/WINE PAIRING: Lamb, duck, light game.
SERVING TEMPERATURE: Between 170C to 18C
AGEING POTENTIAL: 7 to 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 15 to 20 days.
MATURING: 12 to 14 months in French oak, with 30 to 40% new oak.
AGEING: The cellars of the Bastions of the ancient Ch?teau de Beaune offer natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.

V I N E Y A R D
GRAPE VARIETY: Pinot Noir
EXPOSITION: Southeast
SOIL OF THE APPELATION: Thin layers of limestone and clay on a cracked rocky table-land
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:14.33 hectares
DOMAIN SURFACE IN PRODUCTION: 3.76 hectares