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Domaine A. & P. de Villaine Bourgogne Cote Chalonnaise La Digoine 2011

Pinot Noir from Cote Chalonnaise, Burgundy, France
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    Winemaker Notes

    Even if the nose is still slightly shy, it suggests a great wine ; this impression is confirmed by the complexity on the palate. A wine fleshy, rich, deep, full of ripe and silky tannins. These wines having been matured and vinified the most natural way possible, we would recommend that you cellar them for a bit and then let them breathe before drinking.

    La Digoine is a site at the foot of a slope, known for centuries to provide the deep soil and growing conditions necessary for excellent red wine. La Digoine can be drunk very young. Within two or three months of bottling, it demonstrates immediate appeal with red berry fruit and a balance of roundness, structure, and lenght on the palate. However, this is another versatil wine which benefits from bottle aging.

    Critical Acclaim

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    Domaine A. & P. de Villaine

    Domaine A. & P. de Villaine

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    Cote Chalonnaise

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    Situated south of the Cote d’Or and above the Maconnais, the Cote Chalonnaise produces well-esteemed red and white wines.

    Cote Chalonnaise includes five village appellations: Mercurey and Givry focus on Pinot noir; Montagny is exclusive to Chardonnay; Rully makes red, white and sparkling wines; while Bouzeron is an appellation committed to the Aligoté grape.

    The limestone soils in the Cote Chalonnaise are similar to those of the Cote d’Or, but the vineyards are more scattered because a lack of one continuous escarpment.

    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.

    KBF218209_2011 Item# 218209