# Bourgogne Côte d'Or Rouge (2023)

- **Producer:** Domaine Charlopin
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, plum, violet, vanilla, cloves, toast, forest floor, leather

## About this wine

Domaine Charlopin, originally founded in 1977 by Philippe Charlopin in Gevrey-Chambertin, is one of Burgundy's most respected family estates. Philippe, who was famously mentored by the legendary Henri Jayer, grew the estate from a mere 1.5 hectares to over 25 hectares spanning the Côte de Nuits, Côte de Beaune, and Chablis. Today, he runs the domaine alongside his son, Yann. The Bourgogne Côte d'Or appellation, established in 2017, represents a stricter geographical selection than basic Bourgogne AOC, focusing exclusively on the prestigious limestone slopes of the Côte d'Or to deliver a wine of superior depth and terroir expression.

## Interesting facts

- Founder Philippe Charlopin was a close disciple and friend of the legendary Burgundy icon Henri Jayer.
- The Bourgogne Côte d'Or AOC is a premium regional tier restricted to the prestigious limestone slopes.
- The estate has grown from a humble 1.5 hectares in 1977 to over 25 hectares of prime Burgundy vineyards today.

## Food pairing

This medium-bodied Pinot Noir thrives on its bright acidity and soft tannins. It pairs beautifully with lean meats, poultry, and earthy dishes. The natural acidity cuts through the richness of duck or pork, while the red fruit notes complement berry-based reductions or earthy mushroom components.

## Wine making process

The winemaking process at Domaine Charlopin emphasizes purity of fruit and silky textures. Grapes are harvested entirely by hand and undergo rigorous sorting. Philippe Charlopin famously practices 100% destemming to avoid green, harsh tannins. The grapes undergo a cold pre-fermentation maceration to gently extract color and primary fruit aromas. Fermentation is carried out using indigenous yeasts in temperature-controlled stainless steel tanks. The wine is then aged in French oak barrels, with a modest percentage of new oak (typically around 10-20% for this regional cuvée) for 10 to 12 months, followed by bottling with minimal fining and filtration.