The 2022 Clos de Vougeot Grand Cru is a striking and refined expression of this renowned vineyard. It opens with an aromatic bouquet of inky berries and cherries, mingling with subtle hints of incense, smoke, and toasty new oak. On the palate, the wine is medium to full-bodied, suave, and refined, with powdery tannins and a mineral-driven finish that underscores its elegance. The 50% whole cluster fermentation adds complexity and structure to an already impressively harmonious wine. The powerful fruit and smooth texture combine to create a wine that promises excellent ageing potential, with a finish that lingers long after the last sip.

James Suckling | JS 95-96
Published: Jun 30, 2023

Expansive dark and savory nose with plenty of plum and rooty nuances. Considering the wine’s ample power it is very plush with a seamless harmony of fruit, body and tannin. The tannins build to a substantial climax at the bold yet subtle finish. 100% very old vines on the upper part of this famous site, the wines from the young vines lower down having been declassified.

Inside Burgundy | IB 94-96
Published: Oct, 2023

Just taken from the plot up at the top as the lower plot has very young vines. Dark crimson to magenta colour. The nose is powerful, coming across as four-square after the ethereal Cazetiers. Impeccable density and as usual less immediate detail in the fruit, which is ripe and red rather than black. 60% whole bunch which livens it up but is less easily visible. Just the right tannins, fine length. Very good promise. Drink from 2030-2040. Tasted Oct 2023 by Jasper Morris MW.

The Wine Advocate | RP 92-94
Published: Jan 18, 2024

The 2022 Clos Vougeot Grand Cru offers up aromas of inky berries and cherries mingled with incense, smoke and toasty new oak. Medium to full-bodied, suave and refined, with powdery tannins and a mineral finish, it's an impressively elegant rendition of this sometimes chunky cru that was vinified with 50% whole cluster.

The 2022 vintage is another tour de force for Bouchard, as the accompanying tasting notes reflect. Technical director Frédéric Weber reported little in the way of hydric stress, with rapid ripening at the end of the season that saw some parcels accumulate 1.5% potential alcohol in as little as three days. Fortunately, the team hadn't performed any deleafing and were able to apply protective kaolin clay as sunblock for the leaves and fruit to ride out the heat wave. Harvest began on August 26, with anything picked after 11 a.m. left overnight in a cold room for processing the following day, and the harvesters stopping work at 2 p.m.

As I've written before, viticulture chez Bouchard is among the best of the big houses (I drive past their Beaune vineyards several hundred times every year). Organic conversion is underway, and canopies are now hedged to 1.30 meters, around 30 centimeters higher than the classic low rognage that still predominates along the Côte—forward-thinking innovations that will no doubt find imitators in short order among other big players. Vinifications in red increasingly incorporate whole bunches, and whites are barreled down before the end of alcoholic fermentation, with foudres now employed for the second winter of élevage for some cuvées.

Vivino | Vivino 4.4

Complex bouquet of red berry fruit with a hint of spice and an oaky note. Dazzling elegance on the palate, with a perfect blend of finesse and raciness. Very good ageing potential.

Bouchard-pereetfils.com

TASTING NOTE: Complex bouquet of red and black berries with spicy and slightly oaky notes. Dazzling elegance on the palate, with a perfect blend of finesse and raciness. Very good ageing potential.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Harvest: 2022
Oak: 12–14 months in French oak, 45–60% new oak
Varietals: Pinot Noir 100%
Skin Contact: 18–21 days of vatting with gentle extraction
Winemaker: Bouchard Pere & Fils
Region: Clos de Vougeot Grand Cru, Cote de Nuits, Burgundy

Serving Temperature: 17–18°C
Decanting: 1 hour
Food Pairing: Roast beef, lamb, venison, duck, game birds, mushroom and truffle dishes and medium-aged cheeses