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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 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.

    MSW30189002_2014 Item# 356168