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2013 Bouchard Pere et Fils Chambertin Clos de Beze

Not Currently In Auction

Latest Sale Price

August 22, 2021 - $200



95Stephen Tanzer

Exotic candied raspberry, game, rose petal and crushed stone on the come-hither nose. Delivers outstanding clarity of flavor without any hard edges, with the red berry and mineral flavors lifted by a floral topnote. Wonderfully refined and alive in the middle palate. Finishes with noble tannins and outstanding building vibrant length.

94The Wine Advocate

...bouquet of wild berries, blood orange, black truffles, spices and rich forest floor...medium to full-bodied, broad and enveloping, with melting tannins, a generous core of fruit and a long, penetrating finish.

93Wine Spectator

...core of sweet fruit and the dense structure... Macerated cherry, raspberry, oak spice and graphite flavors ride the tannins to the long, tensile finish.

...expressive nose of menthol, various red berries and earth. There is excellent intensity, punch and minerality to the large-scaled flavors that possess markedly better depth, particularly on the explosively long and beautifully well-balanced finale.

16.5+ Jancis Robinson

Intense cherry aroma, linctus-like. Juicy fruit in the middle and tannic finesse. Well balanced, scented on the mid palate...with a marked fruit persistence.


France, Burgundy, Côte d'Or, Côte de Nuits Villages, Gevrey-Chambertin, Chambertin Clos de Beze

Chambertin Clos-de-Beze is a Grand Cru vineyard in Gevrey-Chambertin, and its history goes back to the 7th century when it was owned by the monks of the Abbey of Beze. After the French Revolution the Catholic Church was forced to divide the vineyard among peasants. Today it is a 38-acre vineyard, making it slightly larger than Chambertin. Chambertin and Chambertin Clos-de-Beze are adjacent and share similar limestone, clay and gravel soils. Of the 18 proprietors, the largest by acreage are Pierre Damoy, 13.4 acres; Armand Rousseau, 3.5 acres; and Drouhin-Laroze, 3.48 acres.


Red Wine, Pinot Noir, Grand Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.