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Dominique Laurent Bourgogne Rouge Cuvee MCMXXVI 2014

Pinot Noir from Cote de Nuits, Cote d'Or, Burgundy, France
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    Winemaker Notes

    This wine is the fruit of the Domaine's passion and desire to regain the original qualities of Burgundy wines of yesterday. Serving the wines, which are not filtered, requires a some attention. In order not to cloud the wine, it is important to let the bottle stand for a few hours before pouring it.

    Critical Acclaim

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    Dominique Laurent

    Dominique Laurent

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    Dominique Laurent, Cote de Nuits, Cote d'Or, Burgundy, France
    The intense and affable ex-pastry chef, Dominique Laurent, has been indulging his passion to produce the finest quality Burgundies since he first burst upon the scene with the 1993 vintage. Each year he arranges to purchase many tiny lots of grapes from a wide range of growers with ancient vines. He handcrafts his wines using his so-called "Magic Barrels" in several small cellars in Nuits St. Georges.

    Cote de Nuits

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    The origin of perhaps the world’s very finest Pinot noir, Côte de Nuits is the northern half of the Côte d'Or and includes the famous wine villages of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux and Nuits-St-Georges.

    Fine whites from Chardonnay are certainly found in the Côte de Nuits, but with much less frequency than top-performing reds made of Pinot noir. The little village of Nuits-St-Georges in its southern end gave the region its name: Côte de Nuits. The city of Dijon marks its northern border.

    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.

    MSW30189002_2014 Item# 356168