Tasting notes
Minerality, Alcohol, Acidity, Fruity, Woody, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted duck breast with blackberry reduction
Crispy skin and rich meat meet a fruity and tangy reduction that echoes the wine's tension, balancing tannins and fruit for a warm and structured pairing.
- Beef Daube with black olives and orange zest
The richness of the slow-cooked meat and the character of the olives harmonize with the robust structure, while the orange highlights the fruity notes and brings a welcome freshness.
- Duck Parmentier with sweet spices and plum compote
Confit meat and warm spices harmonize with the tannic structure and woodiness; the tangy plum compote enhances the fruitiness while preserving the wine's balance.
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- Seared 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.
- Seared tuna, mango-lime salsa
Seared, firm-fleshed fish paired with a vibrant salsa; the acidity and fruity freshness of the dish complement the wine's liveliness and aromas.
- Pepper steak with caramelized shallots
Roasted meat, crispy on the outside and juicy on the inside: the pepper and shallots intensify the tannins and wood, while the acidity of the seasoning balances the body of the wine.
Storage potential between 10 and 20 years
Currently drink vintages 2006 to 2016
Serve between 15°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.