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.
2016 Bourgogne Réserve Chardonnay
This Bourgogne shows excellent minerality in the nose and mouth. There’s a touch of sucrosity on the palate that should disappear with time. The wine is steely and pure with exciting acidity and nervosity. Unfortunately, I do not have a lot number for the wine I tasted. 88/A
2016 Beaune 1er Cru du Château Domaine
This wine is steely, light, and penetrating with nervosity and some vanillins. It is refreshing overall. As with the red Beaune du Château, it is made from Bouchard premier cru holdings in Beaune that do not go into separate bottlings. Yields were only 10-12 hl/ha. 15% new oak here. (88-91)
2016 Beaune 1er Cru Clos St. Landry Domaine
The Beaune-Clos St. Landry shows some opulence in its texture. It features apple and peach fruit of good density, roundness and yet also the steeliness of good Beaune whites. 15 hl/ha yield in 2016. (89-92)
2016 Meursault Les Clous Domaine
The Meursault, Clous shows butter hints in the nose. The mouth is mineral with butter and lime flavors, there’s enlivening acidity, lightness on the palate, and good penetration. This vineyard made 32 hl/ha in 2016; Bouchard’s 6 ha of other Meursault village vineyards only made 3 hl/ha. (90-93)
2016 Meursault 1er Cru Genevrières Domaine
Bouchard’s Meursault-Genevrières is typical Genevrières in its nose, and in the mouth with its finesse, length, and lightness. The wine has excellent acidity and length, making for an excellent Genevrières. There is a touch of sucrosity here that I expect to fade away with time. About 35 hl/ha yield here. (92-95)
2016 Meursault 1er Cru Perrières Domaine
The Meursault-Perrières, too, has some sucrosity that should burn of with time. But the key is that this is a wine with plenty of stoniness, promising to be a very good Perrières. (92-96)
2016 Corton-Charlemagne Domaine
This is an excellent Corton-Charlemagne that should be approachable fairly early. The nose shows hazelnuts. The mouth displays excellent acidity, freshness, and energy with some lime fruit. Normal harvest quantity here. (93-96)
2016 Chevalier-Montrachet Domaine
Losses were severe for the Chevalier-Montrachet, on the other hand — production was only about 30-40% of a full crop. The nose is fine and dusty, as is typical of the vineyard, and there’s also a hint of vanilla. The mouth displays some richness and a fuller body than common for Chevalier-Montrachet and the usual tension and lime fruit are not showing. (90-94)
2016 Montrachet Domaine
Last, the Montrachet is mineral in the nose. The mouth shows intensity, good minerality, some power, plenty of stoniness, lime fruit, and good acidity. Production of this wine was about 50-60% of a full crop. (93-96)