THE STORY A FASCINATING STORY SINCE 1923 AIMÉ BOUCHER is a famous winemaker of Loire Valley vineyard - France, native of Huisseau-sur-Cosson, close to Chambord. He is the creator and historical owner of CHAMBORD liqueur factory, famous raspberry liqueur produced in the Loire Valley, enjoying an international recognition nowadays. In the 80's, AIMÉ BOUCHER decided to focus on his liqueur brand development and thus, chose to sell his wine activity to MAISON BOUGRIER, a family owned company since 1885. AIME BOUCHERREVIVAL Today, MAISON BOUGRIER is giving a new start to the AIMÉ BOUCHER winery. Noël BOUGRIER has handed the reins of AIME BOUCHER to his son, Nicolas BOUGRIER, to bring back the brand to its former glory as one of the most renown Loire Valley winery, from Sancerre to Muscadet.
A STRONG BRAND D.N.A AIMÉ BOUCHER is closely linked to his terroir and relates narrowly to its famous neighbor, the Château de CHAMBORD. Symbol of Renaissance period, this Castle, was built in the 16th century and is one of the 30 most visited places in France each year (Over1.5 million visitors in 2016). This unique place, counting 426 rooms, 77 stairs, 282 fireplaces and 800 sculpted columns his emblematic of the grandeur of the Loire Valley. AIMÉ BOUCHER has always used the royal salamander symbol, which was the emblem of King François 1er, famous first owner of the CHAMBORD castle. In medieval iconography, the salamander was a mythical amphibian renowned to live in the fire and it represented the man who never lost the peace of his soul (went through the fires of passion) and who was confident in God despite all troubles. It corresponded to chastity, virginity, loyalty and embodied King Francis s motto Nutrisco et exstinguo (I nourish and I extinguish).
The Salamander Line Vins de France Famous winemaker Aimé Boucher established his winery in the Loire Valley in 1923, near King Francis the First s magnificent CHAMBORD castle. To symbolize the origin and purity of his wines, he used the King s emblem: a Royal Salamander. A tribute to his antique craftsmanship and passion, today s AIME BOUCHER wines feature that same salamander as a symbol of their origin and offer the best expression of the Loire Terroir.
Classic Loire Wines Famous winemaker Aimé Boucher established his winery in the heart of the Loire Valley vineyard in 1923, near the magnificent CHAMBORD castle. The proximity of this legendary château inspires us every day to craft superior wines from our unique terroir and to offer the best expression of Loire Valley wines, keeping the highest respect of land and people.
Sauvignon blanc Vin de France Classic white vinification: pressing, static clarification, alcoholic fermentation with controlled and regulated temperature between 15-20. Long ageing on fine lies in stainless steel vats in order to develop a long ageing potential and to keep all the aromatic freshness of Sauvignon blanc. This delicious white shows a unique minerality, grapefruit, tropical fruit and lime notes on the palate with a smooth finish. The bright acidity and the clean finish make it an ideal option for shellfish or poached seafood but also with chicken, salads or with goat cheese. Serve chilled (50-54 F ) GRAPE: SAUVIGNON BLANC ALCOHOL: 12% RESIDUAL SUGAR: <3g/l
Le Rosé Vin de France Fine settling followed by a low temperature vinification (14-16 ) in order to reveal at best the varietal aromas. Ageing in stainless steel vats on fine lees in order to keep the fruit and the fresh attack of our Rosé. This dry Rosé is a blend of Gamay (40%), Cabernet Franc (40%) and Pinot noir (20%) The Gamay gives the fruitiness while the Cabernet Franc and the Pinot noir gives the style and elegance. Our dry rose is the perfect companion for an outdoor day, or a lovely dinner at home. Relax in your yard, turn on the grill and gather a friend or ten. It will also pair nicely with a summer salad, a fancy poultry dish, or it can be enjoyed it on its own! GRAPE: GAMAY-CABERNET FRANC_PINOT NOIR ALCOHOL: 12% RESIDUAL SUGAR: <6g/l
Pinot Noir Vin de France Low temperature vinification in order to reveal the best of the varietal aromas. Fermentation lasts from 10 to 20 days in stainless steel vats with regular cap punching (one time per day minimum). Ageing during a minimum of 6 months in order to keep the fruit and the fresh attack of our Pinot noir. Our Pinot noir is highly distinctive with a unique style, subtle variety and red fruits aromas. Beautifully balanced, the mouth is velvety with black cherry aromas. Will beautifully highlight a roasted fish for red wine lovers. It is also an ideal companion to white meats such as veal or pork cutlets. GRAPE: PINOT NOIR ALCOHOL: 12,5% RESIDUAL SUGAR: <4g/l
Muscadet Sèvre & Maine AOP Classic white vinification: pressing, static clarification, alcoholic fermentation with controlled and regulated temperature between 15-20. Long ageing on fine lies during a minimum of 6 months in stainless steel vats in order to develop a long ageing potential and to keep all the aromatic freshness of Sauvignon blanc. Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness. Ideal for the aperitif, with all fishes, seafood with especially oysters and do not hesitate to match it with a great goat cheese. Serve chilled (50-54 F ) GRAPE: MELON DE BOURGOGNE ALCOHOL: 12% RESIDUAL SUGAR: <2g/l
Touraine AOP Classic white vinification: pressing, static clarification, alcoholic fermentation with controlled and regulated temperature between 15-20. Long ageing on fine lies in stainless steel vats in order to develop a long ageing potential and to keep all the aromatic freshness of Sauvignon blanc. Crisp and refreshing, with rich, ripe lime and grapefruit aromas. Great elegance with mineral style and despite everything some kind of roundness. Ideal for the aperitif, any cooked fish such as smoked and grilled salmon but also obviously with a goat cheese. Serve chilled (50-54 F ) GRAPE: SAUVIGNON BLANC ALCOHOL: 12% RESIDUAL SUGAR: <4g/l
Sancerre AOP Classic white vinification: pressing, static clarification, alcoholic fermentation with controlled and regulated temperature between 15-20. Long ageing on fine lies in stainless steel vats in order to develop a long ageing potential and to keep all the aromatic freshness of Sauvignon blanc. Remarkable depth and complexity with minerality, reflecting the Terroir of silex stones. The bouquet nose is intense with flavors of lime, lemon apple linger on the long and a soft finish. Ideal for the aperitif or to pair with white meat, goat cheese and obviously with shellfish and fishes. Serve chilled (50-54 F ) GRAPE: SAUVIGNON BLANC ALCOHOL: 12% RESIDUAL SUGAR: <4g/l
Vouvray AOP We produce a part of this cuvee with 12 hours of skin maceration and another part from directly pressed grapes. Low temperature wine making (59-60 F ) for part of the cuvee in a fresh cellar to emphasize the aromas. Kept in vats on fine lees to develop the aromas through micro-oxygenation. Our Vouvray is stunning with its elegancy and freshness which carry through the ripe fruity palate, marrying with hints of honey and apricots. Definitely, the best friend of Asian food but enjoyable at any occasion with fishes, charcuteries, BBQ pork spareribs or simply as an aperitif. Serve chilled (50-54 F ) GRAPE: CHENIN BLANC ALCOHOLIC CONTENT: 11.5% RESIDUAL SUGAR: <20g/l
Rosé d Anjou AOP Fine settling followed by a low temperature vinification (14-16 ) in order to reveal at best the varietal aromas. Ageing in stainless steel vats on fine lees in order to keep the fruit and the fresh attack of our Rosé. Blended from traditional grapes (Gamay & Grolleau), the colour is vivid and the aromas of strawberry, raspberry and candy are ideally pleasant. A great match for your barbecue and garden party with salads, any spicy food, poultry dishes and of course aperitif. GRAPE: GAMAY (50%), GROLLEAU (50%) ALCOHOL: 11.5% RESIDUAL SUGAR: <12g/l
Crémant de Loire BRUT AOP VINEYARD Different parcels from the Saumurois Terroir (Puy Notre- Dame) and Touraine area (Saint Georges sur Cher), mostly on clay-limestone and sandy-clay soil. These soils are based on a limestone rock: : The Tufa. This soil feature is fundamental because it allows the good regulation of the water to the vine. Hand-picked in small 25 kg crates. Vinification in thermoregulated stainless steel vats. Then the second fermentation is drawn in the bottle with the Méthode Traditionelle. Fine lees ageing and stored sur lattes for a minimum of 24 month. Elegant pale yellow appearance. The nose is delicate and complex with a mix of different fruits aromas as grapefruit and peach with a light touch of brioche. The mouth is fresh and elegant with some long floral notes on the finish. Elegant aperitif and real moment of pleasure it can easily accompany all your meal or just your favorite dessert. Serve chilled (46-50 F ) GRAPE: CHENIN BLANC (50%), CHARDONNAY (50%) ALCOHOL: 11.5% RESIDUAL SUGAR: 6g/l
Crémant de Loire BRUT Rosé AOP VINEYARD Different parcels from the Saumurois vineyard, mostly on clay and chalky soils. Hand-picked in small 25 kg crates. Vinification in thermoregulated stainless steel vats. Then the second fermentation is drawn in the bottle with the Methode Traditionelle. Fine lees ageing and stored sur lattes for minimum of 12 month. Delicate pale pink color with tiny bubbles. The nose is fresh with delicates and complex strawberry notes. The mouth is fresh and well balanced with some long floral and red fruit notes at the end. Elegant aperitif and real moment of pleasure it can easily accompany all your meal or just your favorite dessert as baked fruit pie, a strawberry pie or as well a white chocolate cake Served chilled (46-50 F ) GRAPE: CABERNET FRANC (70%), GROLLEAU (30%) ALCOHOL: 12% RESIDUAL SUGAR: 6g/l