Coteaux Bourguignons

Location

This recently introduced appellation allows for the blending of Burgundy’s two red varietals - Pinot Noir and Gamay - and showcases all of the freshness found in northern France’s vineyards. The grapes come from selected plots located throughout Burgundy.

Soil Though the terroirs are very diverse, all of the soils are a mix of clay and limestone. The vines are planted in a north-south axis with varying exposure to the sun and at varying altitudes. These factors all contribute to this wine’s aromatic complexity.

Grape variety A blend of Pinot Noir and Gamay.

Vinification Vinification takes place in temperature-controlled vats at 28-30°C with punching of the cap before being aged for 7 to 8 months.

Robe Beautiful ruby red with raspberry coloured highlights.

Nose Very aromatic, redolent of fruity aromas underpinned by a slight touch of oak and menthol.

Palate Nice concentration with flavours of fresh grapes and redcurrant. Refreshing on the finish.

Serve with Serve with sautéed or grilled meats as well as with roasted poultry. This wine is a good match for roast chicken with herbs, a beef gratin, such as moussaka, or roast pork with olives. When it comes to cheese, opt for Gruyère or Dutch cheeses such as Gouda.

Serve at Serve at 16°C.

Cellaring potential Best enjoyed within 3 years to appreciate this wine’s freshness.