Rare and charming Chardonnay from the historic Clos Saint-Landry vineyard, with roots tracing back to the oldest traces of Chardonnay in Beaune. This wine offers inviting aromas of apricots, yellow stone fruit, honeysuckle, and frangipane. It has a fleshy, medium-to-full-bodied texture with ripe fruit, lively acidity, and a saline finish. With expressive aromas and smoothness, it pairs perfectly with fish and poultry in spicy sauces. 

James Suckling | JS 93
Published: Nov 5, 2020

Lovely aromas of apples, dried bananas, flowers and flour. Full-bodied with dense, creamy texture and layers of ripe fruit. Just a hint of cream to the flavor. A little tight at the end. Drinkable now, but still a little timid. Try after 2021.

The Wine Advocate | RP 89
Published: Oct 15. 2020
Drink: 2020-2038

Tasted from bottle, the 2018 Beaune 1er Cru Clos Saint-Landry Blanc is just as charming as it was before bottling, bursting with aromas of apricots, yellow stone fruit, honeysuckle and frangipane. Medium to full-bodied, ample and fleshy, with a generous and enveloping core of fruit, ripe but racy acids and a nicely defined, saline finish, it is already very approachable.

Bouchard-pereetfils.com

It is on the site of this remarkable vineyard that we find the oldest traces of the Chardonnay variety in Beaune. Quite a rarity in this Pinot Noir territory. Before it was given the appellation of Clos Saint-Landry, this vineyard appeared under the name of Tielandry, meaning the estate of a certain Landry. It then became the property of the abbey of Maizieres before the purchase by Antoine Philibert Joseph Bouchard in 1791. Since then, Bouchard Pere & Fils has preciously kept the monopoly of this white Premier Cru of 1.98 hectares.

TASTING NOTE: Suave aromas of fruit and flowers harmoniously blended with just the right touch of oak. This is a rich wine with expressive aromas and extraordinary smoothness. Good ageing potential.
FOOD/WINE PAIRING: Fish and poultry with fairly spicy sauces.
SERVING TEMPERATURE: Between 12C to 14C
AGEING POTENTIAL: 5 to 7 years and more

HARVEST: manual, in small cases of 13 kg. Careful manual sorting of each grape.
VINIFICATION: The pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles.
MATURING: 9 to 10 months in French oak, with up to 15% new oak, depending on the vintage, and for 3 to 4 months in stainless steel vats.
AGEING: The cellars of the Bastions of the ancient Chateau de Beaune offer natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.

GRAPE VARIETY: Chardonnay
EXPOSITION: Southeast
SOIL OF THE APPELATION: Limestone and clay with marls
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:1.98 hectares
DOMAIN SURFACE IN PRODUCTION: 1.98 hectares