Tasting notes
Acidity, Fruity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted 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.
- 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.
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- 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.
- Marinated salmon tartine with lemon ricotta and capers
Marinated salmon and ricotta provide freshness and creaminess; the lemony acidity and capers harmonize with the wine's liveliness and structure without overpowering it.
- 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.
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.