# Armand Heitz Bourgogne Rouge (2023)

- **Producer:** Armand Heitz
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, violet, white pepper, forest floor, wet leaves, mushroom

## About this wine

Armand Heitz, formerly known as Domaine Heitz-Lochardet, is a historic estate in Chassagne-Montrachet that has undergone a remarkable transformation. Since taking over the family estate, Armand Heitz has transitioned the property into a diverse 250-hectare polycultural farm known as 'La Ferme Armand Heitz.' This holistic ecosystem integrates biodynamic viticulture with permaculture vegetable gardens, livestock, and hop-growing. Rejecting modern trends of sub-classifying regional wines to command higher prices, Heitz proudly retains the traditional 'Bourgogne Rouge' designation, advocating for an unpretentious and creative expression of the regional terroir. The grapes for this cuvée are sourced from estate-controlled plots located near the prestigious villages of Meursault, Pommard, and Mercurey, offering a wine that punches far above its regional classification.

## Interesting facts

- Armand Heitz transformed his family estate into a 250-hectare polyculture farm with sheep, cattle, and permaculture gardens.
- The winemaker rejects modern sub-classifications, keeping the traditional 'Bourgogne Rouge' label to protect creative freedom.
- This regional wine uses 50% whole-cluster fermentation, a technique usually reserved for high-end Premier and Grand Cru Burgundy.

## Food pairing

This wine's high acidity and moderate, silky tannins make it exceptionally food-friendly. The bright red fruit profile cuts through the richness of duck and pork, while the earthy undertones from the whole-cluster fermentation create a seamless bridge to mushroom- and truffle-based dishes. The low-oak profile ensures the wine does not overpower delicate meats or soft, creamy cheeses.

## Wine making process

The winemaking process for this Bourgogne Rouge reflects a commitment to low-intervention and traditional Burgundian techniques. Sourced from 1.74 hectares of clay-silt and limestone plots, the grapes are hand-harvested and undergo strict manual sorting. Fermentation is carried out naturally using wild yeasts, utilizing 50% whole clusters and 50% destemmed fruit. This high proportion of whole bunches is unusual for regional-level wines and contributes structural complexity and savory lift. Mechanical extraction is kept to a minimum. The wine is aged for approximately eight months in older, neutral French oak barrels, avoiding any new oak to preserve the pure, unmasked expression of the fruit and terroir. Minimal sulfur is added before bottling, and the wine is bottled without heavy fining.