A magnificent expression of Gevrey-Chambertin’s most storied vineyard, the 2022 Clos de Bèze combines depth, elegance, and precision. Crafted by Frédéric Weber from a small 0.47-hectare parcel, it shows intense dark fruit, mineral finesse, and remarkable balance. This is a sumptuous yet poised Grand Cru built for decades of graceful ageing.

James Suckling | JS 97-98
Published: Jun 30, 2023

Expansive, but extremely fine nose with great fruit finesse and earthy complexity. This seems to effortlessly balance restrained power with pinot noir’s archetypal elegance, the finish echoing down the valleys and into the far distance. From bought-in grapes, but Bouchard's chief winemaker, Frederic Weber, chooses the picking date.

The Wine Advocate | RP 94-96
Published: Jab 18, 2024

The 2022 Chambertin Clos de Bèze Grand Cru is another valedictory cuvée for Bouchard, who has been producing this bottling, from a 0.47-hectare parcel just below the tree line, for many years. Wafting from the glass with aromas of cherries, dark berries, incense and spices, it's full-bodied, rich and layered, with a broad attack that segues into a deep, enveloping palate, concluding with a long, expansive finish.

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.

Jancis Robinson | JR 18++
Published: Jan 16, 2024
Drink: 2028-2042

Cask sample. Luxurious texture. Already feels very complete and could be enjoyed now. I suspect this will close down as there is so much concentration on the palate. All very pure. Mineral character underpins the vibrant ripe dark fruit. Tannins a little drying on the finish. Keep for several years and then enjoy. 

Vivino | Vivino 4.4

Intense aromas on the nose. Structured - though not excessively - and with lovely fleshiness, this is a sumptuous wine. Very good ageing potential.

Bouchard-pereetfils.com

The most prestigious Grand Cru in Gevrey-Chambertin is also one of the oldest walled vineyards in France. The famous "clos" was created in the 7th century by the monks from the abbey of Beze in the best situated place on their vast estate. In 1395, Philippe le Hardi decided to improve the quality of the wines and banned the gamay variety in favour of pinot noir on his land. Later, Chambertin Clos-de-Beze shared the imperial crown with Chambertin: during his reign, Napoleon would drink no other wines.

T A S T I N G
TASTING NOTE: Intense and complex aromas on the nose. Structured - though not excessively - and with lovely fleshiness, this is a sumptuous wine with a great ageing potential.
FOOD/WINE PAIRING: Game, venison, full-flavoured cheeses.
SERVING TEMPERATURE: Between 17C to 18C
AGEING POTENTIAL: 10 years and more

K N O W - H O W
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 Chateau 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.

V I N E Y A R D
GRAPE VARIETY: Pinot Noir
EXPOSITION: East
SOIL OF THE APPELATION: Marly limestone and clay with crumbled rocks holding traces of potassium, iron and phosphorus
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:14.4 hectares