Bouchard Père et Fils
Clos Vougeot 2009
A unique opportunity to acquire wines that define Burgundy’s legacy
About the SessionThese wines have been sourced directly from the ancient 15th Century cellars of Bouchard Père et Fils. They were imported into South Africa in March 2026 by Great Domaines via refrigerated container (reefer), ensuring optimal preservation throughout transit. These historic bottles, among the last remaining examples from the 20th and early 21st centuries, represent some of the Domaine’s most important cuvées. Fine vintages across the Côte de Nuits and Côte de Beaune back to 1972 have been selected, checked and captured on the Bouchard database, with a dedicated neck proof tag confirming their recent release from the Bouchard cellars. Bottles from the 2009 vintage and older were also waxed in anticipation of their recent release.
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About this Item
The 2009 Côte de Nuits harvest produced wines of exceptional richness, ripe concentration and opulent character, a vintage of generous proportions and broad immediate appeal that also possesses the structural depth for sustained and rewarding cellaring over the coming decade and beyond. Bouchard Père & Fils' 2009 Clos Vougeot has earned 16.5 points from Julia Harding MW at JancisRobinson.com. Clos Vougeot is one of Burgundy's most historic Grands Crus, established by Cistercian monks in the 12th century and farmed by the same brotherhood for seven centuries until the Revolution, its varied soils producing wines of both velvety, finessed character and more structured depth depending on the position of each plot within this celebrated clos. The wine is produced from 100% Pinot Noir, aged 12 to 14 months in French oak with 40 to 50% new barrels.
Provenance
These wines have been sourced directly from the ancient 15th Century cellars of Bouchard Père et Fils. They were imported into South Africa in March 2026 by Great Domaines via refrigerated container (reefer), ensuring optimal preservation throughout transit.
Critics Ratings
“Spicy dark cherry. Hint of something like cumin? Smooth, rounded, and a nice mix of savoury and fresh on the finish.” - Julia Harding MW, JancisRobinson.com, 16.5/20(Jan 2011)
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