Domaine Bouchard Père & Fils is located in Beaune, holding 130 hectares of vines, including 12 hectares of Grands Crus and 74 hectares of Premiers Crus in the Côte d’Or. One of the oldest in the region, it is now a compound of 450 different vineyards, which provides the diversity and high quality of their wines. For over a decade Frédéric Weber has been working for Bouchard Père & Fils as a winemaker and led the domaine to HVE level 3 organic certification in 2015.

Top wines of the domaine are La Romanée Grand Cru, Montrachet Grand Cru, Chevalier-Montrachet Grand Cru La Cabotte. La Romanée Grand Cru 2002 scored 97, Montrachet Grand Cru 2020 scored 95-97, Chevalier-Montrachet Grand Cru La Cabotte 2020 scored 95-97 by The Wine Advocate.

Robert Parker comments on La Romanée Grand Cru 2002: “A stellar wine, the 2002 La Romanee sports a gorgeous nose of violets, roses, spices, raspberries, and cherries. Medium to full-bodied, it is super-ripe, wonderfully elegant, fresh, pure, and exhibits an exceedingly long finish. Great velvety waves of candied red, bing, and black cherries dominate this decadent (yet refined) gem’s personality. Its tannin is perfectly ripe, sweet and syrupy, rendering the wine seamless and sensual. Wow! Projected maturity: 2009-2020.”

Michel Bouchard is considered to be the founder of the domaine in 1731.

Domaine Bouchard Père & Fils, is one of the oldest wine estates in Burgundy, which combines traditions for nearly 3 centuries and 9 generations. The domaine holds three monopoles: Clos Saint-Landry, Clos de la Mousse and the famous l'Enfant-Jésus.

In the 1970s and 1980s the reputation of the domaine failed to live up to the Bouchard reputation. In 1995 the estate of the Bouchard family was sold to Joseph Henriot.

The current winemaker is Frédéric Weber; he succeeded Philippe Prost since the 2000s.

The wines are vinified with organic certification HVE level 3 under the guidance of Frédéric Weber.

Grapes are harvested by hand, placed in small crates, and then carefully selected on sorting tables. The whites are picked late enough to ensure phenolic ripeness, then vinified at relatively cool temperatures in order to maintain their freshness and tension. Both the whites and the reds are vinified without sulphur, and these days some whole bunches are retained during red vinification. An impressive gravity-flow winery on the Route de Savigny, the Cuverie-Saint-Vincent, was created in 2005, enabling it to process all its wines with optimum efficiency.

The vinification vat room is located 5 metres below ground level, which enables grapes to be transferred naturally, by gravity, into 138 maceration tanks or presses. The fermentation starts in stainless steel tanks, before transfer to barrel: the timing is decided by the style of the vintage. Dug 10 meters below ground, with no covering other than the earth itself, the barrel cellar provides ideal, natural conditions of ventilation and humidity for the wines to complete their long maturation process.