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

Pinot Noir from Cote Chalonnaise, Burgundy, France
    0% ABV
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    0% ABV

    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 finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    KBF218209_2011 Item# 218209