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 8 and 15 years
Currently drink vintages 2011 to 2018
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.