2014 Bouchard Pere et Fils Meursault Genevrieres



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Wine Details

Bottle Size 750ml
Vintage 2014
Varietal Chardonnay
Producer Bouchard Pere et Fils
Region Burgundy
Appellation Meursault
Color White
Country France
Featured No

Additional Information

Weight 3.5000 lbs

Pro Reviews

Wine Spectactor (WS)


A rich, buttery style, with underlying peach, apple and baking spice flavors. Lush and open, with the acidity gaining ground on the long, spicy finish. Drink now through 2019. 150 cases imported. –BS

Wine Advocate (WA)


“The 2014 Meursault 1er Cru Genevrières spent 11 months in barrel using 10% to 15% new wood. Now this is a level up from the Les Clous 2014 (as it should be) with walnut and smoke filtering through on the nose that is very “Genevrières.” The palate is well balanced with subtle tropical fruit (guava and apricot, a hint of quince), matched by a fine line of acidity and a composed, lightly spiced finish that tingles in the mouth. This is a lovely Meurault Genevrières from Bouchard Père.” –Neal Martin (Jan 2016)

Burghound (BH)


The pungent nose combines reduction and as yet unabsorbed sulfur so be sure to decant this if you’re going to open a bottle in the name of “science”. The palate impression of the wonderfully refined middle weight flavors manages to be at once notably rich while retaining good delineation while simultaneously delivering excellent depth and persistence on the well-balanced finale. This is focused but not especially tight or austere and this should drink reasonably well after only a few years of cellaring.

Vinous Media (VM)


Perfumed aromas of mint and spices, plus a suggestion of malic acidity. Concentrated, savory and intense, conveying a strong spice character and a tactile impression of salinity. Offers a felicitous combination of density and energy, finishing with a lively note of white pepper. This very chalky parcel at the top of the appellation always produces crisp wine, notes winemaker Weber. (I should note that the Meursault Poruzots and the Puligny-Montrachet Combettes and Folatières were still finishing their malos in late spring and were not available to taste.) — Stephen Tanzer (Sept 2015)

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