Bouchard Père & Fils’ 2021 Monthélie Les Duresses Premier Cru is a rich and characterful Burgundy Pinot Noir from a south-southeast-facing vineyard of limestone, clay, marl and gravel. Aromas of dark berries, plum, spice and smoke lead to a fleshy, medium to full-bodied palate with a muscular yet lively structure, balanced by roundness and fine tannins. A serious and concentrated Monthélie with good ageing potential, it will benefit from some patience in bottle.

The Wine Advocate | RP 89-91
Published: Feb 1, 2023

Unwinding in the glass with aromas of dark berry fruit, spices, smoke and plums, the 2021 Monthélie 1er Cru Les Duresses is medium to full-bodied, fleshy and lively, with a rather muscular, serious profile. Like its communal-level counterpart, it's a strong effort, though it will require some patience.

Inside Burgundy | RP 85-87
Published: Nov 2022

A brighter colour, more purple less crimson. A clean fruit up front but grainier texture behind, less purity and precision on the palate than the nose indicated, but cheers up at the back. Dark treacle toffee fruit to finish.. Tasted Nov 2022. Tasted by: Jasper Morris MW.

Vivino | Vivino 4.1

Rich, varied aromas of berry fruit. On the palate, a charming ensemble with both structure and roundness. Good ageing potential.

Bouchard-pereetfils.com

Situated between Volnay and Mersault, the village of Monthelie is not as well known as its famous cousins. Nevertheless, the first traces of vineyards here date back to the 9th century. The "Climat" "Les Duresses" spreads over the villages of Auxey-Duresses where it is the prize vineyard, and the village of Monthelie, where it is one of the most remarkable Premiers Crus. The 1.72 hectares of the Bouchard P?re et Fils estate, often harvested a little later than the other vineyards of Monthelie, produce rich wines.

TASTING NOTE: Rich, varied aromas of berry fruit on the nose. On the palate, a charming ensemble with both structure and roundness. Good ageing potential.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Harvest: 2021, hand-harvested in small crates
Oak: 12–14 months in French oak, 25–35% new oak
Varietals: Pinot Noir 100%
Skin Contact: Total or partial destemming, followed by 15–18 days of fermentation and maceration
Winemaker: Frédéric Weber
Region: Monthélie Premier Cru, Côte de Beaune, Burgundy

Serving Temperature: 17–18°C
Decanting: 30–45 minutes
Food Pairing: Roast poultry, quail, pigeon, duck, game birds, veal, mushrooms and soft to medium-aged cheeses