SAINT-ROMAIN BOUCHARD AÎNÉ & FILS 2024 75CL

Grape Variety

Pinot Noir

Tasting Notes

Appearance:
Beautiful deep garnet red color.

Nose:
This red Burgundy reveals an expressive bouquet of fresh red berries such as strawberry and raspberry, complemented by subtle oaky notes.

Palate:
Smooth and elegant on the palate, with refreshing acidity, refined tannins, attractive fruit flavors, and delicate oak influence.

Food Pairing

An excellent match for white meats and poultry served with light sauces. It also pairs beautifully with pan-seared veal chops or veal blanquette. For cheese, opt for soft, creamy varieties such as Brillat-Savarin or Cîteaux.

Serving Temperature

Best served between 13°C and 15°C (55°F–59°F).

Aging Potential

Can be cellared for 6 to 8 years after the vintage, provided it is stored under proper cellar conditions.

Origin

Saint-Romain is an appellation in the Côte de Beaune sub-region of Burgundy. The appellation covers 93.3 hectares, including 49.48 hectares of Chardonnay and 43.82 hectares of Pinot Noir. Nestled at the foot of impressive limestone cliffs, Saint-Romain occupies one of the highest vineyard sites in the Côte de Beaune.

The area is one of Burgundy's earliest centers of Celtic and Gallo-Roman viticulture. Established as an Appellation d'Origine Contrôlée (AOC) in 1947, Saint-Romain produces both red wines from Pinot Noir and white wines from Chardonnay.

The vineyards are planted on gentle slopes with excellent marl and limestone soils. Within this calcareous and marly landscape, clay-rich bands provide particularly favorable conditions for Chardonnay.

The vines are exposed to the south and southeast, at elevations ranging from approximately 280 to 400 meters above sea level.

Vinification and Aging

The grapes were hand-harvested and carefully sorted both in the vineyard and upon arrival at the winery. They were then 100% destemmed and transferred to temperature-controlled fermentation tanks.

A four-day cold maceration at 8–10°C preceded alcoholic fermentation with selected yeasts. During fermentation, the cap was punched down twice daily, with regular pump-overs to optimize extraction.

The wine was then aged for 12 months, partly in stainless steel tanks and partly in French oak barrels (approximately 30%), resulting in a balanced integration of fruit and subtle oak character.