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Since 1350, the Bichot family has called Burgundy home. I 1831, Bernard Bichot founded a merchant house bearing his name a couple of kilometers south of Beaune. At the end of the 19th century, his grandson Albert Bichot took the family business into a new direction and created the winery, Maison Albert Bichot as we know it. The family heritage has been perpetuated since then. Albert Bichot has acquired 250 acres of vineyards in the most reputed growing areas throughout Burgundy. The family crest, consisting of a deer and antlers, has been synonymous with the winery since its inception.
The 2016 Clos de la Roche Grand Cru was picked on 28 September, includes 30% whole bunch fruit and matured in 40% new oak. It has a clean, fresh and vibrant bouquet with red cherry, cranberry leaf and fine mineralité coming through with aeration. The palate is medium-bodied with crisp tannin, impressive depth, quite saline in the mouth with a pinch of spice/black pepper toward the finish. This is a well-crafted Clos de la Roche that should age with style.
The 2016 Clos de la Roche Grand Cru is missing some intensity on the nose but it is endowed with pretty red berry fruit, briary and light sous-bois aromas. Perhaps just a little stem addition at play here? The palate is medium-bodied with gritty, quite firm tannin. The acidity is well judged and lends freshness, although unusually for this Grand Cru, I find the finish brittle in texture at the moment. Quite candied, more so with aeration. Give it another three or four years. Tasted blind at the 2016 Burgfest tasting. (Drink between 2023-2045)
A highly complex and much earthier and sauvage-inflected nose offers up notes of cassis and blue pinot fruit that is nuanced by hints of menthol, smoke and spice. There is outstanding richness to the powerful, concentrated and overtly muscular broad-shouldered flavors that possess impressive persistence on the mildly warm, austere, backward and very firmly structured finish. This brooding old school effort is frankly a bit foursquare and one that is also going to require extended cellaring. (Drink starting 2031)