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Note: from Domaine-owned fruit in 2 similarly sized parcels - 1 at the top and the other at the bottom of the slope
Producer note: Stéphane Arbellet and Philippe Prost, Bouchard's managing director and winemaker respectively, noted that "April was the hottest we have had since 1921. As such, the vegetative cycle was very advanced, in fact the vines were ahead of their development in 2003. Then the summer turned cool and gloomy and in order to manage things properly, it required an enormous amount of work in the vineyards. You had to be well equipped, have ample manpower and it helped to have vineyards on the hillsides! This is certainly not the case everywhere in Burgundy and our purchases in 2007 were very limited. Moreover, because the summer had been difficult, we knew that the date of the harvest would probably be the most critical variable of all and to be sure that we could begin with confidence, we took over 1000 samples in the 3 weeks leading up to the harvest. We began picking the pinot on August 27th and while we did an enormous amount of sorting, we didn't really have all that much loss. It required a lot of time however to pick thoroughly. For example, in 2006 we picked in 10 days whereas in 2007 it required 20. Thankfully the weather was bright and relatively cool so there was no pressure to rush. There really was not much difference between the Côte de Nuits and the Côte de Beaune and I was very happy with the overall quality of our raw materials. Except for a few of the grands crus, we destemmed everything 100% though we didn't necessarily crush the berries in all cases. In terms of the vinification, we did a saignée (a technique where a percentage of the unfermented must is bled off in advance of the fermentation with the goal of readjusting the solids to liquid ratio; typical percentages are 5 to 20%) of 1 to 2%. In this case though we weren't after an adjustment of the liquids to solid ratio but rather we wanted to have the crushed juice run over the grapes to clean them. It's an expensive way to make absolutely sure that you have cleans musts and lees but worth it. After that it was a classic approach to fermentation except that we knew that it would be easy to over extract the structural elements so we tasted relentlessly so we could know when it was time to rack off the skins and into barrel. The pressing was exactly the same process and we pressed very lightly because the trick in vintages like 2007 is to make sure that the balance is preserved. In terms of the élevage, we let the wines feed on their lees for 12 to 15 months before racking into tank. The average wine in the range was bottled 1 to 2 months later than usual and some wines still have not been bottled. Overall, the vintage reminds me of 2001 with its purity of expression and cool demeanor." Bouchard made superb 2006s and this group of 2007s, as the scores and commentaries confirm, is on a par with them and in certain individual cases, actually better. (Henriot, Inc., www.henriotinc.com, NY, NY; John E. Fells and Sons, www.fells.co.uk, UK).
Tasting note: There is a bit more wood in evidence in this domaine cuvée and the fruit, while similar, is slightly riper as well that leads to somewhat bigger, richer, fuller and more densely textured flavors that possess excellent power and plenty of dry extract that buffers the firm tannins on the deeper and equally austere fruit. Both examples are lovely though not surprisingly, there is just a bit more here.
93 Points - Burghound
Producer: Domaine Bouchard Pere and Fils
Sale Price: $130.00
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Varietal: Pinot Noir
Pinot Noir is responsible for some of the world’s finest wines. Famed for producing the red wines of Burgundy and the Côte d’Or in particular, it is now widely grown in cool climates across Califonia and Oregon, and with increasing success in New Zealand. Although typically used to produce varietal wines, Pinot Noir makes a significant contribution in the wines of Champagne, where it is vinified as a white wine and blended with Cardonnay and Pinot Meunier. On the whole, fresh summer fruit of strawberries, raspberries and red cherries tend to be the identifying qualities, however richer versions express darker fruit including black cherries (kirsch), cherry cola, leather and violets to name a few.
A country viewed by many as the home of fine wine, it is almost unique in terms of how embedded food and wine is in the nations culture. Given the diverse geography, with so much of the country providing the climate and soil suitable for viticulture, it is no surprise that its produces such an extensive and varied selection of wines. It is the country from where the vast majority of the New World's most popular "international" grapes and stylistic influences originate. While there might seem to be an alarming disparity between the most sought after wines (were a case might set you back as much as a deposit on a small house) and the millions of gallons of vin de table filling up the European wine lake every year, there is so much great value to be found between the two extremes. Bordeaux, Burgundy, Champagne, and the Rhone may still dominate the market for fine wine, but regions including the Loire, Alsace, Languedoc & Roussillon and the South West are increasingly becoming excellent sources of good quality, affordable wines.
Two hundred miles south east of Paris lies the famous and historic wine region, known in French as Bourgogne. The Cote d'Or, the heartland of the region, consists of two distinct sub-regions split on either side of the town of Beaune.The Côte de Nuits to the north, includes the famous villages of Vosne-Romanee, Gevrey-Chambertin, and Nuits-Saint-Georges and are known primarily for making red wine from Pinot Noir.Although The Côte de Beaune to the south still makes some magnificent reds (see Volnay and Pommard), white wine made from Chardonnay is the main focus. The most famous villages are Puligny-Montrachet and Meursault. Burgundy has three other important regions. The village of Chablis (exclusively Chardonnay) encompassing the region's most northerly vineyards. The Côte Chalonnaise and Mâconnais to south are quantitatively speaking more important. Agriculture is more diverse with a significant portion of the land devoted to livestock and arable farming.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.
Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.