The 2015 Nuits Saint-Georges Village, which underwent a slightly shorter extraction than normal, included 30% whole bunch fruit. It has more fruit expression compared to the Savigny-lès-Beaune Village: dark plum, blackcurrant and just a light brush of honey. The palate is medium-bodied with supple tannin, nicely judged acidity, a little terseness towards the finish, but I feel this will improve once the final racking has been completed.

Old-fashioned nose of irony minerals, summer pudding, spice and black cherry. Dense, lithe dark fruit, good acidity and full tannins. Decent and honest.

Bouchard’s village wines express the nature of each place well. None more so than this firmly tannic Nuits-Saint-Georges. The tannins are a firm presence, but flavors of spice and bitter cherry fruits and final juicy acidity are there as part of the mix. ——R.V.(7/1/2010)—— 88

Also recommended, but no tasting note given. Director Philippe Prost emphasized the importance of flexible and surgical picking (with a crew numbering upwards of 300) and getting his crop to Bouchard's battery of presses within two hours via a fleet of mini-vans. He insists that relatively little triage was necessary on the domaine vineyards (as opposed to those under contract) and the estate wines are certainly predictably stronger as a group. (I have generally mentioned in the notes that follow which wines are from Bouchard's domaine and which from contract fruit, but have explicitly noted this as part of a wine's description, only if there are two versions of the same appellation within the present portfolio.) The fruit was crushed very gently and the wines racked only once – at 10-14 months, than usual – explains Prost, in order to guard against exposed or drying tannins, a policy which my tastings suggest was generally successful. Importer: Henriot, Inc, New York, NY; tel. (212) 605-6767

It’s hard to like this wine. That doesn’t mean it is faulty, it means it seems cold, a very hard-edged style of Pinot Noir. It has the Nuits-St-Georges structure in bucketfuls. The acidity also makes its presence felt, giving a sharp burst on the finish.——R.V.(12/31/2008)—— 85