Founded in 1731 in Beaune by Michel Bouchard, Bouchard Père & Fils, is one of the oldest wine estates in Burgundy, perpetuating tradition for nearly 3 centuries and 9 generations. In 1775, Joseph Bouchard acquired his first vineyards in Volnay in the famous “Les Caillerets” climat and started to develop the family’s vineyard holdings.

During the French Revolution, property belonging to the clergy and nobility was confiscated and put up for sale. Joseph’s son, Antoine Philibert Joseph Bouchard, seized the opportunity to extend the family’s vineyard holdings in Beaune including the famous “Beaune Grèves Vigne de l’Enfant Jesus.”

This desire to build up an exceptional estate in Côte d’Or endured through the generations and acquisitions in the best Villages were added throughout the 19th century and again in the early 20th century.

Pommard is a village appellation located in the Côte de Beaune section of Burgundy, France. The appellation covers approximately 340 hectares of vineyards surrounding the village of Pommard, situated between Beaune to the north and Volnay to the south. Established as an AOC in 1936, Pommard includes 28 Premier Cru climats, with notable vineyard sites like Les Epenots, Les Rugiens, and Clos des Epeneaux.

The appellation's vineyards are planted exclusively to Pinot Noir and lie at elevations between 240 and 380 meters on east and southeast-facing slopes. The soils vary across the appellation, with iron-rich clay and limestone dominating the lower slopes, while the upper elevations feature more limestone and marl. The Premier Cru vineyards of Les Epenots and Les Rugiens are particularly distinguished by their iron oxide content, which contributes to the characteristic structure of Pommard wines.

Pommard wines are traditionally known for their robust structure and aging potential compared to neighboring appellations like Volnay. The wines typically display deeper color and more pronounced tannins, with flavor profiles featuring dark fruit, earth, and mineral notes. Premier Cru bottlings, particularly from climats like Les Epenots and Les Rugiens, demonstrate greater concentration and complexity, often requiring several years of cellaring to reach optimal drinking maturity.