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  Philippe Prost, Bouchard Père & Fils
Philippe Prost, Bouchard Père & Fils

Philippe Prost was born in Burgundy on May 4th, 1956, and began to study chemistry but he rapidly wanted to do something more creative and decided to study viticulture and oenology.  Philippe obtained his degree in viticulture and oenology in 1977, and entered Bouchard in 1978.  From 1978 -1989 Philippe worked as laboratory manager, then purchase manager (in charge of buying of grapes/musts/wines  from local growers) until he became winemaker in 1992, and remains with Bouchard to this day.

Bouchard Père & Fils

In 1731 Michel Bouchard and his son Joseph established a wine merchant business in Beaune. Originally cloth merchants, the Bouchards frequently passed through Burgundy on their travels to and from Flanders. In 1791, when the revolutionary government of France sold off property that had been confiscated during the Revolution, the Bouchards saw their opportunity and acquired their first vineyards in Volnay. As the businesss grew, they purchased the Château de Beaune in 1810 and built cellars within the fortifications. Vineyard by vineyard, they increased their holdings as the fame of their wines, initially throughout Europe and then beyond. In the spring 1995, after nine generations, the Bouchard family passed the help to the Henriot family of Champagne, whose history as vineyard owners dates back to the 17th century. Joseph Henriot is committed to establishing Bouchard Père & Fils as the quality standard for fine Burgundies.

The Domaines of Bouchard Père & Fils are renowned throughout Burgundy : they cover 130 hectares, of which 86 are Grands Crus and Premiers Crus. Situated in the heart of the Côte d’Or, the historical home of Burgundy’s greatest wines, Bouchard’s vineyards are remarkable not only for their size, but especially for the quality of their location. The holdings comprise one of the greatest collections of famous « terroirs » - vineyards whose names alone inspire wine connoisseurs everywhere : Le Corton, Clos Vougeot, Beaune Grèves Vigne de l’Enfant Jésus, Montrachet, Chevalier Montrachet, Corton Charlemagne, Meursault Perrières, to quote only a few. A team of trained vineyard workers maintain this mosaic of vineyards as patiently as a zen garden : the daily work is painstaking and meticulous. We believe vineyards should be cared for by avoiding excessive use of fertilizers and other chemicals. By limiting yields, we enable the grapes to concentrate flavors, which are the natural expression of the « terroir ». With so much care devoted to producing good grapes, it is vital to handle them properly in order to make great wine.

Since 2005, all our wines are vinified in our brand new winery, the “cuverie Saint Vincent” in which tradition and technology go hand-in-hand. The aim is for each individual vineyard to reveal its personality in the wine. In the long process of making wines, every step is essential and there can be no shortcuts along the way. The harvest is done manually, and the bunches are carried in small boxes. All the grapes are then sorted by hand, and the wines are made separately, vineyard by vineyard, with daily attention throughout the critical fermentation period. For white wines, the juice goes directly into oak barrels. For red wines, as soon as the new wines complete alcoholic fermentation, they go directly into oak barrels. Now the aging process begins. Stirring, racking and regular tasting are the only events which « disturb the peace » among the rows of barrels. This long period (which may last up to 18 months, depending on the wine) is rather like restful medidation after the agitation of the harvest, and enables the wines to undergo many changes. Gradually, the expression of each « terroir » will emerge. Then, the cellar master alone decides the right moment for bottling.

Within the fortified walls of the 15th century Château de Beaune, millions of bottles are given time to mature, including several thousands bottles from vintages over 50 years old, and more than 2000 bottles from the 19th century - many from pre-phylloxera days. Above all, it is the wines’s perfect resting place before reaching our customers : optimal conditions with a cool and constant temperature, perfect humidity and far from destructive light and vibrations.

Philippe Prost, Bouchard Père & Fils   Philippe Prost, Bouchard Père & Fils   Philippe Prost, Bouchard Père & Fils
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