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.

T A S T I N G
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.
FOOD/WINE PAIRING: Poultry, game birds (quail, pigeon, etc...).
SERVING TEMPERATURE: Between 17?C to 18?C
AGEING POTENTIAL: 7 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 15 to 18 days.
MATURING: 12 to 14 months in French oak, with 35 to 35% new oak.
AGEING: The cellars of the Bastions of the ancient Chateau de Beaune offer natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.

V I N E Y A R D
GRAPE VARIETY: Pinot Noir
EXPOSITION: South-Southeast
SOIL: Limestone and clay, marly and gravelly soil
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:6.72 hectares
DOMAIN SURFACE IN PRODUCTION: 1.72 hectares