Beaune 1er cru Grèves "Vine of the Child Jesus" 2005 - Bouchard Père & Fils

Presentation of the Bouchard Père & Fils estate

Founded in 1731 in Beaune, Bouchard Père & Fils is one of the oldest and most prestigious estates in Burgundy. Located at the Château de Beaune since 1820, the estate cultivates over 130 hectares of vines, including 12 classified as Grands Crus and 74 as Premiers Crus. The estate is renowned for its historical expertise and its exceptional ability to age wines in its 15th-century underground cellars.

Presentation of the climate "Strikes - Vineyard of the Child Jesus"

The "Grèves" climate, in the heart of the Beaune appellation, is renowned for its light gravelly soils, perfect for Pinot Noir. The "Vigne de l'Enfant Jésus" is an exclusive monopoly plot owned by Bouchard Père & Fils, whose name is said to date back to a prediction made at the birth of Louis XIV. This terroir produces full-bodied, refined, and very elegant wines with exceptional aging potential.

Presentation of the vintage and technical characteristics

• Grape variety: 100% Pinot Noir
• Appellation: Beaune 1er Cru – Côte de Beaune – Burgundy
• Soil type: silty-clayey-gravelly, rich in pebbles
• Monopoly area: approx. 3.92 hectares
• Vinification: manual harvest, fermentation in stainless steel vats, indigenous yeasts
• Aging: 12 to 18 months in French oak barrels (approximately 50% new)

Presentation of the 2005 vintage

An exceptional vintage in Burgundy. Ideal climatic conditions, perfectly ripe grapes, solid tannic structure, and balanced acidity. The 2005 red wines are deep and powerful, with remarkable aging potential. One of the most sought-after vintages of the 21st century.

Condition of the bottle

• Level: perfect
• Color: deep and clear
• Label: Very marked by humidity, evidence of a very humid cellar and good storage. To be enjoyed with a Dalmatian lover.
• Headdress: intact
• Overall Condition: Very Good

Food and wine pairings

• Beef fillet in crust
• Old-fashioned coq au vin
• Matured Burgundy cheeses (Brillat-Savarin, dry Époisses)

Serving tips

• Ideal temperature: 16–17°C
• Recommended decanting time: 1 hour
• Storage possible until 20++