Tasting notes
Minerality, 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.
- Roast free-range chicken with lemon and thyme
Crispy skin and lemony juices enhance the wine's acidity and minerality, while the tender meat complements its moderate body and subtle fruitiness.
- Roasted duck breast with blackberry reduction
Rich meat and a dark fruit sauce provide a beautiful roundness and a touch of acidity that harmonize with the wine's moderate tannins and sustained fruitiness.
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- Roasted lamb shoulder with herbs and reduced sauce
Succulent meat and herbs introduce body and earthy notes that pair with the wine's tannins and minerality; the reduced sauce intensifies the perceived fruit.
- Baked cod with punched potatoes and olive oil
The tender texture of the cod and the olive oil enhance the fruit and acidity of the wine; the potatoes provide body and a soft counterpoint to the tannins present.
- Trout en papillote with citrus and herbs
Steaming in parchment with fresh citrus enhances the acidity and fruitiness, while the trout's delicate texture complements the wine's medium body and minerality.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
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.