The 2006 vintage in the Côte d'Or
A viticulturist vintage

Features of the climate

2006 experienced very unsettled weather conditions throughout the year.
A long, hard winter resulted in late budding. June was dry and very sunny with temperatures that steadily built up and helped the flowering take place in ideal conditions. July was also dry, very sunny, exceptionally hot, and at times scorching. Then abruptly at the beginning of August the weather changed and became unsettled and cool with scattered showers throughout the month.
Happily, fine weather returned in September and the grapes reached good ripeness.

The harvest and vinification

2006 was first and foremost a viticulturst’s year, when great skill was required. The way we worked the land in our vineyards and our rigorous treatment of the vines made all the difference in this vintage. Severe pruning, high topping, thinning out of the leaves and green harvesting all had a major impact on the state of the crop. Therefore it is to our viticulturists that we owe the very healthy state of our vineyards in 2006.
Like in 2005, our Chardonnays had reached exceptional maturity. For this reason we started harvesting on September 18th in our white vineyards in Meursault, and we managed to complete the harvest without suffering any bad weather.
As is the case each year, the grapes were picked by hand into small shallow trays to avoid any crushing or damage to the fruit.
The yields of the whites were normal. The yields of the reds were only slightly affected by the weather as the Pinots Noirs in the Bouchard Domaine remained very healthy.

The red wines
In order to set the ideal date to harvest each parcel, we had to take into account on a daily basis, both the maturity and the sanitary state of the grapes. This year the sorting team was strengthened, especially for the bought in grapes and this enabled us to eliminate any poor fruit.
The Pinots Noirs had thick and firm skins and exceptional richness, with sugar maturity ahead of phenolic maturity. After de-stemming, the grapes were put into oak and stainless steel vats using gravity with no pumping, so as not to damage the fruit. We choose to punch the cap rather than pump over in order to keep freshness. Vatting lasted three to four weeks, after which the wines were transferred into oak barrels for further ageing. Malolactic fermentations ended in the course of April.

The white wines
Our Chardonnays were perfectly healthy and very ripe with exceptionally high sugar levels. Since the grapes had rich pulp and thick skins, they were pressed for longer than usual in order to make the best of their aromatic potential. After pressing, the musts showed a good level of acidity and interesting aromatic richness, which remained after the alcoholic fermentation. Malolactic fermentations ended in the course of April.

Our wines at the moment

Our reds are showing excellent colour and pleasant flesh. The malolactic fermentation has perfectly revealed their purity and aromatic expression. They also have good structure with present, though supple tannins and great intensity. Their softness makes of them a well balanced and enjoyable vintage.
Our white wines are developing flavours of citrus with hints of peach and white fruit. They all show strong aromatic identity with great purity and freshness.
The successful outcome of the 2006 vintage would not have been possible without the efforts of the viticulturists. The work throughout the year had a determining factor at the harvest, particularly with the good quality of the Pinots Noirs. Once again, in 2006, the choice of the date of harvesting of each parcel was crucial.

Updated on March, 15th 2009