Bouchard Père & Fils : Volnay 1er cru "Taillepieds" Domaine 2016

Tasting Notes and Serving Tips for the Volnay 1er Cru "Taillepieds" Domaine 2016 from Bouchard Père & Fils

Tasting

Appearance

The wine displays a bright ruby hue of moderate intensity.

Nose

The nose reveals lovely aromatic complexity, with floral notes of violet and rose, alongside fresh red fruits such as cherry, raspberry, and wild strawberry. With aeration, nuances of forest floor, black pepper, and minerality emerge, reflecting the expression of the limestone terroir of Taillepieds.

Palate

On the palate, the wine shows a medium body with a fresh, lively entry. The palate unveils crisp red fruit and a silky texture carried by fine, elegant tannins. The structure is precise, with fine mineral tension. The finish, slightly austere in its youth, points to significant aging potential and a structural definition characteristic of the climat Taillepieds.

Food and Wine Pairing

This Volnay 1er cru "Taillepieds" 2016 is an ideal match for roast duck with cherries or Bresse poultry. It also pairs beautifully with feathered game preparations such as quail stuffed with wild mushrooms. Fans of vegetarian cuisine will appreciate it with a porcini risotto. Burgundy specialties such as jambon persillé also make excellent choices.

Serving and Cellaring

The Volnay 1er cru "Taillepieds" 2016 is ideally served at a temperature between 16 and 18°C. Light aeration in a decanter allows the wine to fully express its aromatic range. This wine can be enjoyed now and will continue to evolve until around 2042.

An elegant, fresh Volnay Premier Cru

The estate

Founded in 1731 by Michel Bouchard, a textile merchant from the Dauphiné, the House of Bouchard Père & Fils is one of Burgundy’s most venerable institutions. The estate now spans around 130 hectares spread across 77 climats of the Côte d'Or, including 12 hectares of Grands Crus and 74 hectares of Premiers Crus. Acquired in September 2022 by Artémis Domaines, François Pinault’s company, the property is undergoing a major strategic transformation under the leadership of Frédéric Engerer and Frédéric Weber. This restructuring is reflected in particular in the creation of Domaine des Cabottes, an entity dedicated to the most prestigious parcels, and in the complete abandonment of the wine trading business in favor of production focused exclusively on the estate’s wines, certified organic since 2025.

The vineyard

The climat Taillepieds lies midway up the slope in the Volnay appellation, benefiting from favorable exposure throughout the growing season. Its evocative name comes from the particularly rocky, stony nature of the soil, which quite literally damaged the winegrowers’ shoes during vineyard work. The terroir is characterized by pale, rocky clay-limestone soils, with a gravelly top layer resting on a limestone subsoil. This geological composition, with only 50 to 70 centimeters of soil before reaching the limestone bedrock, ensures optimal drainage and gives the wine its distinctive mineral tension. Bouchard Père & Fils owns 0.38 hectares in this renowned Volnay climat.

The vintage

The 2016 vintage is considered exceptional in Bourgogne. After a mild winter, spring was marked by a late-April frost episode that affected certain areas of the region, although the climat Taillepieds was largely spared. The growing season continued under favorable conditions, with adequate sunshine and appropriate rainfall, allowing optimal grape ripening. The climatic conditions favored the production of balanced wines, with beautiful freshness, remarkable aromatic purity, and pronounced mineral complexity.

Winemaking and aging

The grapes for the Volnay 1er cru "Taillepieds" 2016 are harvested by hand in small 20-kilogram crates. After careful sorting, vinification is carried out with whole clusters in small, traditional vessels under temperature control. Fermentation is followed by gentle pressing. The wine is then aged for 12 to 14 months in French oak barrels, with a moderate proportion of 30 to 40% new oak, the remainder consisting of one-wine and older barrels. Malolactic fermentation takes place around six months after alcoholic fermentation, helping to develop the wine’s aromatic complexity and structure.

Grape variety

100% Pinot Noir