BOURGOGNE PINOT NOIR
Bourgogne rouge comes from the Pinot Noir grape whose name can be traced back as far as 1375 and wh ich gives birth to all the great red wines of Burgundy. It is delicate, highly valued and needs careful looking after during the growing season. TI1e appellation BOURGOG E PI OT NOIR dates from 1937 and is grown in 299 communes throughout winegrowing Burgundy. It evokes images of plenitude and makes a fine starting point for further explorations into the world of red burgundies.
Presentation:
Surfaces classified in Bourgogne red : 1,842 ha Maximum yield allowed : 66 hl / ha. Grape : 100% Pi not Noir. Alcoholic degree minimum/maximum: 11°/1 4°. Alcoholic degree of our Bourgogne: 13°.
Soils:
The soil consists of oolitic limestones, white oolite, marls, kidney-shaped limestones, and lower ool ite on a layer of marl.
Vinification & Maturing:
Hand harvest Destemming : 100%
Fennenting time: 12 to 15 days
Maturing during 11 to 13 month : 50% in 4/5 years old Vosges & Allier oak barrels & 50% in stainless steel tanks
Filtration on Kieselguhr earth
No fining
Tasting Notes:
To the eye, our Bourgogne is richly coloured - crimson at fi rst then, with age, shading towards dark n1by. To the nose it offers at first a basket of small red and black fru its (strawberry, cherry, blackcurrant, bilberry) later evolving into cooked prune, peppery notes, and notes of animal, underbrush, moss and mushroom. It is lively and structured in the mouth with a well-rounded and supple backbone. Tannins and fruit go hand in hand and the chewiness matches the power of the secondary aromas.TI1is wine has volume and flesh - it is, in a word, vinous.
Our Bourgogne Pi not Noir has an elegant and refined character as well as a light and fluid structure in the mouth. It therefore goes with rather delicate dishes that are to some degree aromatic - vegetable salads, meat or poultry tarts, or simmered beef and vegetables (pot-au-feu). Moreover, its delicacy makes them a perfect choice for those who like red wine with fi sh. Its natural elegance predisposes it towards veal, cold tabouleh, or hard cheeses like Gouda. Serving temperature : 12 to 14 °C for young wines, 14 to 16 °C for older wines.
POMMARD 2017
VOLNAY 2017
BOURGOGNE ROUGE PINOT NOIR 2017