Lush yet structured, the 2008 Les Cailles is packed with dark berry fruit, violet, spice, and mineral notes, wrapped in silky tannins. A touch of wild character adds charm, while the polished finish shows it's built to age. Starting to open up beautifully—give it a bit more time or decant and enjoy the ride.

* Available for pre-order, estimated delivery December 2025
* Offered in OWC 1 or OWC 6 cases

Wine Spectator | WS 92
Published: Sep 30, 2010

A ripe, almost opulent style, with blackberry, boysenberry, violet and mineral aromas and flavors and just a touch of animal. A silky red, with dense, refined tannins showing up on the finish, so give this a little cellar time to integrate. Fine length. Best from 2013 through 2024. 100 cases imported.

The Wine Advocate | RP 91
Published: Jun 29, 2010

Bouchard’s 2008 Nuits-St.-Georges Porrets St.-Georges – an estate wine beginning with the 2007 vintage – smells of sweet, smoky machine oil, dark cherry, black pepper, and dark chocolate; fills the mouth with dusty tannins as well as sweet fruit; and finishes with peppery pungency and crushed stone. This impressively ripe and rich, relatively broad exemplar of 2008 wants a bit for finesse, but should certainly keep well for at least the better part of a decade, and might in the process refine itself. I did not taste the corresponding Les Damodes.

Director-winemaker Philippe Prost made no attempt to minimize the challenges of 2008 and was careful to distinguish between its wind-borne concentration and genuinely ideal phenolic maturity (approached more nearly this year in white than red). He opined that the wide window afforded for relaxed picking despite the late calendar date was critical, since the levels of ripeness were so disparate from one site to another. That said, he showed me an outstanding collection of Pinots. Ironically, as he pointed out, ripeness was also disparate in one of the two earliest vintages on record, 2007, yet picking – while fitful – was anything but relaxed due to the pressure of rot. And here, too, Bouchard scored excellent successes. By means of, where necessary, “swapping lees” between barrels to inoculate stubborn lots, Prost says he was able to get all of his 2008s through malo-lactic conversion in timely fashion, which he considers especially important with Pinot. Bottling of the 2008 reds – with a few exceptions mentioned in my notes and due to have been bottled in April – took place in December and January, the same schedule adopted for their 2007s. I did not have an opportunity to taste nearly all of Bouchard’s vast collection from either vintage, and have in the text of my notes indicated a few from among their 2008s that I take to represent significant omissions. (I have not noted “Domaine” to distinguish those wines that are part of the Bouchard, except in cases where there is another otherwise eponymous wine.)

Jancisrobinson.com | JR 17
Published: Jan 13, 2010
Drink: 2013-2018

That’s more like it! Sweet rich fruit aromas, fine oak spice and plenty of fruit on the mid palate. Fresh, long and so much more generous than many wines in this vintage, though the finish is pretty dry, otherwise I might have scored it higher.

Bouchard-pereetfils.com

Situated in the south of the village of Nuits-Saint-Georges, the "Climat" of Les Cailles is different from its neighbours, producing an elegant, feminine wine. As early as 1892, Danguy and Aubertin classified it as a "tete de cuvee" in their book "Les Grands Vins de Bourgogne". Bouchard Pere & Fils owns 1.08 hectares of this exceptional "terroir" where the ground is oolithic chalk (chalk composed of ooliths i.e. little balls of the size of fish eggs formed by the concretion of chalk on hard stones).

T A S T I N G
TASTING NOTE: Intense notes of black fruit blended with oaky touches and delicately spiced. Full and fleshy on the palate, the structure of this wine is based on elegant tannins. Very good ageing potential.
FOOD/WINE PAIRING: Game, venison, meat dishes in sauce.
SERVING TEMPERATURE: Between 17C 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: is carried out for 12 to 14 months in French oak, with 40 to 50% 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: East-Southeast
SOIL OF THE APPELATION: Oolite limestone
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:3.81 hectares
DOMAIN SURFACE IN PRODUCTION: 1.08 hectares