Florence Bouchard

Coming Up

Training at Lycée Viticole de Beaune and INSEEC Bordeaux gave Florence Bouchard the technical base for work that moved across France’s wine regions—Provence, Languedoc, Bordeaux, and Burgundy—before extending into vinification work in New Zealand and South Africa. That mix of schooling and cellar time built range without blurring focus: a practical education in how different sites, climates, and grapes ask to be handled on their own terms. Since 2010, Château de Rougeon in Bissey-sous-Cruchaud, Burgundy has been the place where Florence Bouchard has worked with her family, shaping the estate with a method that privileges clarity over makeup. Organic farming, low-intervention cellar work, native-yeast fermentations, gentle macerations, and élevage split between tanks and used barrels all point in the same direction: wines that stay site-driven, with their structure and detail left visible.

Where They Are Now

At Château de Rougeon, Florence Bouchard works as both chef and head of the wine estate, with Aligoté among the varieties that most clearly shows the logic of her cellar work. The wines are handled to stay transparent and site-driven, so freshness, texture, and vineyard character remain in front rather than being shaped into something overly polished. Her own cellar note on the variety is plainspoken and specific: “It took a little elevage but finally, we have some freshness in the wines. The volume was good – we lost a little due to the summer dryness – especially in the cordon-trained aligoté.” The line reads like practical cellar language because that is what it is: a record of season, yield, and adjustment, with the work of bringing balance into the glass left to the craft rather than the rhetoric.

Signature

Florence Bouchard’s signature dishes include Bourgogne Chardonnay Gryphée, Bourgogne Chardonnay Ostria, Bourgogne Aligoté Arenite, and Bourgogne Aligoté La Cabane. Together they sit within Burgundy’s working vocabulary of Chardonnay and Aligoté, where variety, structure, and place are treated as the core material. At Château de Rougeon, those names align with a broader discipline of precision and restraint.

In Their Words “It took a little elevage but finally, we have some freshness in the wines. The volume was good – we lost a little due to the summer dryness – especially in the cordon-trained aligoté."