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Bouchard Aine & Fils Pinot Noir Pays d'Oc 2016

Pinot Noir from Languedoc-Roussillon, France
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    3.7 11 Ratings
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    3.7 11 Ratings
    0% ABV

    Winemaker Notes

    On the nose, the 2016 Pinot Noir Pays d'Oc is hearty and intense with notes of jammy fruits, spices and herbs. Friendly, harmonious and structured with round tannins on the palate. Black currant, licorice and black cherry flavors followed by a long lasting vanilla finish. A wonderful companion for the entire meal.

    Some classic pairs include cold cuts, duck, roast beef, pizza and dry cheeses. If feeling more adventurous, try pairing with risotto, lamb, Indian, Chinese and Japanese cuisines, caesar salads, parmesan cheese and fondue.

    Pinot Noir from the Pays d’Oc region is vinified in the traditional Burgundy method; de-stemming and crushing followed by cold maceration and a two week fermentation period in temperature-controlled stainless steel tanks. Part of the juice is then aged in Burgundy barrels using only French oak, the rest kept in the tank. The winemaker then creates the best blend of both juices while respecting the rich Pinot Noir fruit.

    Critical Acclaim

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    Bouchard Aine & Fils

    Bouchard Aine & Fils

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    Bouchard Aine & Fils, Languedoc-Roussillon, France
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    When Michel Bouchard founded his wine merchant business in Beaune in 1750 with his elder son, he wanted to settle in the heart of Burgundy and its vines. Being close to the vine-growers, he created a unique expertise in selection, wine making and aging with one mission:

    Always search for perfection in quality, authenticity in style and prestige in the name.

    For over two centuries, this has been the vision of the House of Bouchard Ainé & Fils.

    Languedoc-Roussillon

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    An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

    Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

    International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    LON1BDPVPR316_2016 Item# 336289