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Bourgogne Passetougrain
Bourgogne Passetougrain
Location
We select plots located in the Côte d’Or and northern Saône-et-Loire departments to craft this wine which is the only Burgundy wine that results from the blending of 2 varietals: Pinot Noir and Gamay.
Soil
The Pinot Noir vines grow in calcareous clay while the Gamay vines grow in siliceous granitic soil. The vineyards benefit from exposure ranging between south and east, which gives the vines a maximum amount of sunshine.
Grape variety
A blend of Pinot Noir and Gamay during vinification (minimum 1/3 Pinot Noir).
Vinification
Vinification takes place in temperature-controlled vats at 28-30°C with punching of the cap before being aged for 8 to 12 months in oak barrels.
Robe
Intense, beautiful vibrant ruby red colour.
Nose
Starts off with mineral aromas that open up to reveal more “animal” notes such as meat juices and hints of venison.
Palate
Fresh, crisp fresh fruit with a hint of liquorice. Soft on the finish.
Serve with
Pairs well with a chicken liver-studded salad with balsamic vinaigrette, country-style Armagnac-spiked pate, or a seared steak served with red onion chutney. Best choices for cheese would be 12-month old Comté or dry goat’s cheese.
Serve at
Serve at 16°C.
Cellaring potential
Best enjoyed within 3 years to appreciate this wine’s freshness.
