In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Bernard and Jean-Christophe Vallet run the house alongside their sons, Pierre and Louis Henry. This winery represents everything that we are proud to be associated with: attention to detail, careful selection of the best grapes, and above all a passion for making superb wines. All Pierre Bourée wines are vinified in their cuverie in Chambolle-Musigny, and are then matured in their cellars at Gevrey-Chambertin.

Grapes are hand-harvested and partially destemmed so both these and whole bunches are put into open top wooden tanks and fermentation starts naturally after 2-3 days.

At Pierre Bouree they believe yeasts are an expression of the individual vintage and vineyard, so no artificial yeasts are used. They use traditional wine-making techniques with pigeage and remontage to extract colour and flavour and the wine is left to settle naturally before decanting into barrel, 20-30% well toasted new oak. After at least 6 months in barrel, the wine is racked, blended and gently filtered before bottling.

Traditionally Coq au Vin, yet goes equally well with roast chicken, or young game birds. For vegetarians, try matching youthful Bourgogne Rouge with pasta bakes or ratatouille.