Winemaker Frédéric Weber considers 2016 to be “a great white wine vintage for us, as it combines the high maturity of 2015 and the high acidity of 2014.” And today he prefers the ‘16s to the ‘17s as he believes the earlier set of wines more successfully demonstrates the differences between terroirs. “The 2017s are very good but it was a hot vintage like 2015 and 2009,” he told me. The ’16s have acidity levels close to 2008 but with higher natural alcohol. And they should age very well.” As I reported last year, Bouchard’s production was down 50% in its estate vineyards, owing to frost damage and further losses to mildew. - from 2016 White Burgundy: Excellent, But Complicated by Stephen Tanzer, vinous.com, September, 2018

The balance of the ‘16s is like that of the ‘15s, he told me, but with a bit more acidity; the pHs in ’16 are 3.5 to 3.7, compared to 3.6 to 3.8 for the ‘15s, with some wines from the earlier vintage as high as 3.9. Weber believes that the 2016s will age longer than the ‘15s but also feels that the '16s will give early pleasure at the dinner table. Two thousand fifteen stands out for the great quality for Pinot Noir "from village wines on up," Weber added, noting that the village bottlings are what he would buy because "they're too good." Despite the atypical sucrosité and lowish acidity of the '15s, said Weber, Bouchard has held back a sizable number of bottles "because we think the vintage is great. But the summer was too sunny for it to be a classical vintage, and certain premier and grand crus in 2016 could be better for aging." - from Red Burgundy '16 & '15: Superb Vintages, Different Styles by Stephen Tanzer, vinous.com, January 2018