Wine Critic
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Bouchard Pere & Fils Chevalier Montrachet La Cabotte Grand Cru 2002
Bouchard Père & Fils Chevalier-Montrachet La Cabotte Grand Cru 2002 is a superb mature white Burgundy: rich, ample, deeply textured, and still showing impressive precision and length.
This exceptional wine hails from the highly sought-after terroir of Chevalier Montrachet. The 2002 vintage delivers a complex nose with notes of ripe orchard fruit, citrus zest, and delicate floral hints. The palate is rich and full-bodied, displaying impressive depth and a mineral-driven finish. This is truly a memorable wine.
Producer tasting notes:
"Very complex bouquet combining notes of fruits and flowers with a few toasted hints. Ample and rich on the palate, this wine is a model of elegance and refinement. Very good ageing potential." - Bouchard Pere & Fils
Vineyard and style
La Cabotte is Bouchard’s prized Chevalier-Montrachet parcel, and the wine is built in a classical grand cru style: elegant but powerful, with a seamless texture, strong acidity, and a long, mineral-driven close. Chevalier-Montrachet typically gives more finesse and tension than Bâtard, and this wine reflects that balance.
Tasting note
Appearance: Deep gold with a mature, luminous sheen.
Nose: Ripe pear, orchard fruit, citrus zest, white flowers, toasted hazelnut, subtle vanilla, and fine mineral notes.
Palate: Ample, rich, and full-bodied, with a creamy, satiny texture and excellent balance. The wine is deep and layered, with ripe fruit carried by vivid acidity and a clear limestone backbone.
Finish: Long, precise, and mineral, with citrus peel, toasted nut, and a persistent saline line.
Aging and drinking window
The 2002 has aged gracefully and is likely at or near peak now, though well-stored bottles should continue to drink beautifully for some time. It is a wine of texture and harmony more than overt power, and benefits from a large glass and a little air.
Food pairing
It pairs beautifully with lobster, scallops, turbot, Dover sole, roast chicken, veal in cream sauce, and dishes with mushrooms or truffle. It also works very well with mature Comté and other hard cheeses.
