Bouchard Père & Fils Beaune 1er Cru Clos Saint-Landry Blanc 2019 offers aromas of yellow orchard fruit, pineapple, pastry cream, and white flowers. It’s medium to full-bodied with crisp acidity, excellent concentration, and a long, saline finish. A rich, expressive wine with aging potential (5-7 years or more), perfect with fish or poultry in spicy sauces.

Jamessuckling.com | JS 93
Published: Jul 21, 2021

A very striking white Beaune with apricot, candied-lime and fresh-herb character. Although this has some nice creaminess from sur-lie aging on the mid-palate, it is quite sleek with excellent freshness and a long, salty finish. Drink or hold.

The Wine Advocate | RP 90+
Published: Sep 30, 2021
Drink: 2021-2041

Tasted from bottle, the 2019 Beaune 1er Cru Clos Saint-Landry Blanc has turned out very nicely, wafting from the glass with notes of crisp yellow orchard fruit, green pineapple, pastry cream, fresh bread and white flowers. Medium to full-bodied, elegantly textural and enveloping, with tangy acids and excellent concentration, it concludes with a long, saline finish. I'd expect this to make my score seem conservative after a decant in bottle.

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 12?C to 14?C
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 Ch?teau 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