# Au Pied du Mont Chauve Bourgogne Pinot Noir (2017)

- **Producer:** Domaine Au Pied du Mont Chauve
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, violet, rose, cloves, vanilla, forest floor, game, mushroom

## About this wine

Domaine Au Pied du Mont Chauve is a distinguished project by Francine Picard of the Famille Picard, whose legacy in Chassagne-Montrachet dates back to 1951. The estate's name, translating to 'At the foot of the Bald Hill,' pays homage to the historic nickname for the legendary Montrachet hill. Francine Picard created this brand to navigate modern appellation regulations while showcasing the exceptional terroir of the Côte de Beaune and Côte Chalonnaise. Managed with biodynamic principles under the guidance of renowned consultants, the estate focuses on expressing the pure, mineral-driven identity of Burgundy's classic terroirs.

## Interesting facts

- Au Pied du Mont Chauve translates to 'At the foot of the Bald Hill,' the historic nickname for the famous Montrachet hill.
- The estate's biodynamic practices are guided by Antoine Lepetit de la Bigne, former technical director of the legendary Domaine Leflaive.
- The Picard family legacy in Chassagne-Montrachet began in 1951 with just two hectares of land, now managed by Francine Picard.

## Food pairing

This medium-bodied Pinot Noir thrives alongside dishes that match its bright acidity and delicate tannin structure. The wine's vibrant red fruit and subtle earthy undertones complement savory, umami-rich dishes like roasted duck or mushroom risotto without overpowering them. Its fresh acidity also cuts through the richness of fatty meats like Cantonese BBQ pork or salmon, while its soft tannins ensure it doesn't clash with lighter proteins.

## Wine making process

The grapes are hand-harvested from regional parcels with vines ranging from 20 to 50 years old, grown on limestone, clay, and marl soils. Following a rigorous sorting process, the fruit is 100% destemmed. Fermentation takes place in traditional, temperature-controlled open stainless steel or concrete vats. The wine is then aged for 12 to 15 months in traditional French oak barrels (pièces bourguignonnes), utilizing a minimal percentage of new oak to preserve the delicate fruit and terroir characteristics. A light filtration is performed before bottling, with minimal sulfur additions.