Tasting notes
Alcohol, Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickGrilled octopus with citrus vinaigrette and roasted bell pepper
The firm texture of the octopus and the citrus acidity cleanse the palate between sips; fruity and mineral notes of the wine elevate the marine character and the touch of bell pepper.
- Aged cheese board, walnuts and grape jelly
Cheeses with salinity and creamy texture are supported by the acidity and fruitiness of the wine; the jelly binds the flavors without dominating the structure.
- Roast beef with rosemary potatoes
Slow-braised roast with a savory crust and earthy potatoes: the bold flavors and juicy texture complement the body, light tannins, and fruity notes of the wine.
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- Duck confit with sweet spices and mashed potatoes
Rich and melting, the duck fat is balanced by the acidity and structure of the wine; the sweet spices enhance the fruity and woody notes without dominating.
- Roasted leg of lamb with herbs and candied pears
Tender meat and aromatic jus that mirror the wine's structure; the sweetness of the pears balances light tannins and highlights the tangy freshness.
- 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.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
Serve between 14 and 18
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.