Bouchard Père et Fils, one of Burgundy’s most historic and respected producers, has been crafting wines since 1731. The domaine owns some of the finest vineyard sites in Burgundy, including significant holdings in the famous Corton Hill, where Le Corton is produced. This vineyard is the only Grand Cru in the Côte de Beaune to produce both red and white wines, but Le Corton is particularly known for its powerful yet elegant red wines made from Pinot Noir. The 2019 vintage is considered outstanding, offering ripe fruit with a firm structure due to the ideal growing conditions.

The terroir of Le Corton is special, with its limestone-rich soils and higher elevation, which contributes to the wine’s characteristic minerality and elegance. Bouchard's traditional winemaking approach, including aging in French oak barrels (with a careful use of new oak), allows the wine to develop complexity and depth while preserving the purity of the fruit.

Appearance: A deep ruby core with flashes of garnet at the rim, indicating both youthful intensity and potential for graceful ageing. The clarity is excellent, and swirling reveals medium-plus viscosity, with slow, refined legs hinting at the wine’s structure. The light catches beautifully on its surface, enhancing its richness and vibrancy.

Aroma: Intense aromas of dark cherry, wild berries, and plum, with layers of violet, earth, and a subtle smoky note. As the wine opens, more complex nuances of leather, truffle, and savoury herbs emerge, along with a hint of spice from the oak aging.

Taste: Full-bodied for a Pinot Noir, with concentrated flavours of black cherry, raspberry, and cranberry. There’s a beautiful balance between the ripe fruit and the wine’s firm, yet refined tannins. Notes of forest floor, mushroom, and a touch of graphite add complexity, while the fresh acidity keeps everything in harmony.

Finish: Long and elegant, with a lingering minerality and flavours of dark berries, fine oak, and earthy undertones. The finish is both smooth and structured, suggesting excellent aging potential.

Pairings: Baked baby Dutch carrots with thyme and rosemary-infused honey, truffle, and hazelnut crumb. The wine’s earthy notes and fine tannins will play beautifully with the truffle and roasted sweetness of the carrots, while the hazelnut crumb adds a perfect textural contrast.

Pulled duck tortellini in French onion broth. The richness of the duck and the savoury depth of the broth will pair seamlessly with the wine’s ripe fruit and earthy complexity, while its bright acidity cuts through the richness.