Bouchard generally harvested the Chardonnays after the Pinot Noirs in 2016. More on vintage conditions is located here.
Malolactic fermentations generally were a little later than usual because the cold winter of 2016-17 cooled the cellar. As a rule, they began between January and March and finished in mid-June. Barrels were rolled (bâtonnage) two or three times.
As with other top white producers, the wines are very good here and worthy of your interest. (Continue reading here.)