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Bouchard Beaune Greves Jesus 2012

Sustainable | FIRST THE NAME: The name Vigne de l'Enfant Jesus refers to an old story. It is said that Marguerite du Saint Sacrement, the founding carmelite of the "Domestiques de la famille du Saint Enfant Jesus" predicted the birth of the king of France, Louis XIV, although his mother Anne of Austria was infertile. On the birth of the future Roi Soleil, this exceptional vineyard which belonged to the Carmelites, took on the name Vigne de l'Enfant Jesus. In 1791, when all national property was sold, Bouchard Père et Fils put in a bid for the vineyard, situated in the heart of the 79 acres of the Beaune Grèves appellation, of which it still has the monopoly today. For all its resplendent balance of power and grace and its beguiling texture many among us call this baby Jesus in velvet pants –perhaps a cheeky twist on the phrase an iron fist in a velvet glove.

THE WINE’S TELLTALE TASTE: Superb fruit and spice aromas with an oaky note. Intense, full and yet delicate on the palate, the wine has a charming velvetiness. Very good ageing potential read an easy 10 years and more. A wine for game birds, fattened chicken in cream sauce, Burgundian cheeses

THE KNOW HOW OF WORKING THE VINES, WINEMAKING AND MATURING: This Premier Cru parcel is tended by a vine-grower who takes care of the vineyard up to the harvest. Working with the cycle of nature, he enables the terroir to fully express its nuances from vintage to vintage. Following hand picking in small cases, ruthless sorting of the grapes, total or partial destemming depending on the vintage, and fermentation in small containers, gentle pressing ensures optimal vinification. Depending on the profile of the vintage, vatting lasts 12 to 15 days before maturing is carried out for 10 to 18 months in French oak barrels, with 60 to 85% new barrels. The cellars of the Bastions of the ancient Château de Beaune offer natural ambient conditions that are perfectly adapted to ageing the Premiers Crus.

Food Pairings

Game birds – fattened chicken in cream sauce – Burgundian cheeses

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