Tasting notes
Minerality, Alcohol, Acidity, Fruity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickSeared Beef Tataki with Balsamic Glaze and Micro-greens
This refined dish offers a cool temperature perfect for the season. The balsamic reduction mirrors the vibrant acidity, while the rare beef provides the necessary texture to balance the firm body.
- Grilled Lamb Cutlets with Herbes de Provence and Roasted Squash
The succulent fat of the lamb softens the structured tannins, while the aromatic herbs enhance the subtle woody notes. The grilled squash adds a light, fresh touch for a warm evening.
- Roasted sea bass fillet, lemon and fresh herb emulsion
The delicacy of the fish and the lemony acidity highlight the fruitiness and minerality of the wine, offering a clean and refreshing pairing without weighing down the palate.
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- Beef tartare with bitter cocoa and orange zest
The raw freshness and bitter notes of cocoa find balance in a full-bodied wine with moderate tannins that enhances its fruit and depth.
- Côte de bœuf with reduced jus and shallot confit
Grilled meat and concentrated jus bring richness and tannins, while the shallot confit adds sweetness and roundness to balance the acidity and structure of the wine.
- Roasted duck breast with pan-seared figs and balsamic reduction
The caramelized and fruity notes of the figs complement the roundness and fruitiness of the wine; the reduction provides an acidity that tempers the alcohol and highlights the moderate tannins.
Storage potential between 10 and 15 years
Currently drink vintages 2011 to 2016
Serve between 16°C and 18°C
Common varieties
Pinot Noir
Pinot Noir is an iconic grape variety of Burgundy, France. It produces elegant and complex red wines with aromas of red fruits, undergrowth, and wet earth.