Bouchard Père & Fils : Chapelle-Chambertin Grand cru 2013

Tasting characteristics and advice for the Chapelle-Chambertin Grand Cru 2013 from Bouchard Père & Fils

Tasting

Color

The color displays a brilliant ruby hue, evolving toward black-cherry nuances at the heart of the glass.

Nose

The bouquet reveals lovely aromatic complexity dominated by notes of red and black fruit, accompanied by subtle touches of black truffle and licorice. Chocolatey and lightly toasted nuances round out this refined aromatic palette.

Palate

On the palate, this Grand Cru unveils a robust yet elegant structure, carried by fine, well-integrated tannins. The concentrated core is balanced by invigorating freshness, leading into a long, persistent finish with mineral and spicy accents.

Food and wine pairings

This Chapelle-Chambertin pairs ideally with braised or grilled red meats, feathered and furred game, particularly when prepared with mushrooms or truffles. Aged hard cheeses also make a harmonious match.

Serving and cellaring

The Chapelle-Chambertin Grand Cru 2013 can be enjoyed now and will continue to evolve until around 2030. One hour of decanting helps fully reveal its aromatic complexity. Ideally serve between 16 and 18°C.

A Grand Cru from the Côte de Nuits with a mineral, structured character

The estate

Founded in 1731 in Beaune, Bouchard Père & Fils is one of Burgundy’s oldest estates and the largest vineyard owner in the Côte d'Or. Since October 2022, the estate has been owned by Artémis Domaines of François Pinault. In 2025, a major restructuring split the estate into two distinct entities: Bouchard Père & Fils (60 hectares) and the new Domaine des Cabottes (35 hectares bringing together the most prestigious parcels). The entire vineyard has been certified organic since the 2025 vintage.

The vineyard

The Chapelle-Chambertin lies in the Côte de Nuits, south of Gevrey-Chambertin, benefiting from an east-southeast exposure. The vines thrive on gentle to moderate slopes, between 280 and 330 meters above sea level. The terroir is made up of limestone and clay soils, enriched with calcified debris and marl, giving the wine its signature minerality and exceptional aging potential.

The vintage

The 2013 vintage in Burgundy proved particularly challenging for winegrowers. After a prolonged winter and an unsettled spring, a brief yet providential summer allowed the grapes to reach satisfactory ripeness. The late harvest, carried out in early October, encouraged a gradual concentration of sugars while preserving natural acidity. These cool conditions steered the wines’ style toward freshness and mineral elegance rather than concentration.

Winemaking and aging

The grapes for the Chapelle-Chambertin Grand Cru 2013 were hand-harvested into small perforated crates, then meticulously sorted by hand. A cold soak preceded a fifteen- to twenty-day fermentation in large wooden vats, with temperatures reaching 36°C at the end of fermentation to optimize tannin extraction. Manual punch-downs and daily pump-overs were carried out. Aging took place in French oak barrels for twelve to fourteen months, with 25% new oak, favoring the expression of the fruit.

Grape variety

100% Pinot Noir