An exceptional Clos de Vougeot from Bouchard’s domaine parcel (0.45 ha), the 2005 delivers intense clove-laced black fruit, spice, and meaty complexity. The palate shows sleek power with finely integrated tannins and striking precision—concentrated yet light on its feet. Rich, saline, and beautifully structured, with long, layered persistence. A benchmark Grand Cru from a top vintage.

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

The Wine Advocate | RP 90-92
Published: Jun 29, 2007

An estate lot – 2005 Clos Vougeot – Domaine Bouchard – offers similarly black fruit and meat aromas to the rendition from purchased grapes, but with an even more prominent saltiness, with sweet, almost candied high-toned black fruit ripeness, and with a sleeker, more refined texture to complement its expansive richness. The finish is long and multidimensional, with not a trace of roughness or heat.

Managing director Stephane Follin and cellar master Philippe Prost preside over a remarkable new, gravity-fed winemaking facility capable of handling the fruits of Bouchard’s 130 hectares of vines – Burgundy’s largest estate (with 84 hectares in premier and grand crus alone) – not to mention the enormous range of wine from purchased fruit or wines. Fully 40% of the reds are vinified in open-top fermenters with manual punch-downs (the balance in a battery of roto-fermentors) and the system of traffic control alone that must be in place during crush is hard to imagine. The underground acreage devoted to barriques similarly defies imagination – until one sees it. Prost was very cautious with pigeage this year, but incorporated a significant percentage of whole clusters with stems in many of his better lots. A reputation for improved quality is being built here to which the results of 2005 will certainly contribute. I suspect that a number of the wines I tasted had not recovered from their recent bottling, hence the number of “+?”s one sees displayed following my scores. (Wines from the Domaine are designated D on the list above.)

Jancisrobinson.com | JR 19-
Published: Jan 18, 2006
Drink: 2010-2020

Cask sample. Bags of sweet clove-spiked black fruit, very rich aromas. Warm and inviting but not casual. Sweetly aromatic red fruit in the middle then a wonderfully delicate and subtle length. Very very fine melting tannnis. Intense flavours with a remarkable lightness of touch.

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.
FOOD/WINE PAIRING: Red meat dishes, roasted or in sauce, game birds, medium-flavoured cheese.
SERVING TEMPERATURE: Between 17C to 18C
AGEING POTENTIAL: 10 years and more

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 18 to 21 days.
MATURING: 12 to 14 months in French oak, with 45 to 60% new oak.
AGEING: The cellars located in the Bastions of the ancient Ch?teau de Beaune offer ideal ambient conditions. Thanks to their natural hygrometry and constant temperatures, the Grands Crus enjoy from their first youth an environment that is perfectly adapted to tranquil ageing.

GRAPE VARIETY: Pinot Noir
EXPOSITION: East
SOIL OF THE APPELATION: Limestone and clay with gravel
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:50.04 hectares
DOMAIN SURFACE IN PRODUCTION: 0.45 hectares