# Bourgogne Pinot Noir (2023)

- **Producer:** Bouchard Aîné & Fils
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €23
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** red cherry, liquorice, blackcurrant, black cherry, red plum, black plum, vanilla, coffee, cloves, earth

## About this wine

Bouchard Aîné & Fils Bourgogne Pinot Noir 2023 is a red wine from Burgundy, France, made from 100% Pinot Noir. The grapes are sourced primarily from selected vineyards in the southern parts of Burgundy, including the Côte Chalonnaise and Côte de Beaune, with a smaller contribution from the Côte de Nuits. The 2023 vintage was characterized by favorable weather, leading to high yields and quality grapes. Bouchard Aîné & Fils is a historic producer, founded in 1750, with a long-standing reputation for winemaking expertise in Burgundy. This wine is presented as an accessible way to experience Burgundy's Pinot Noir, reflecting the diversity of the region's terroirs.

## Interesting facts

- Bouchard Aîné & Fils has been making wine since 1750.
- The 2023 vintage benefited from ideal weather for grape growing.
- This wine is an introduction to Burgundy's famous Pinot Noir grape.
- The estate is located in the historic town of Beaune.

## Food pairing

The medium body and silky tannins of this Pinot Noir complement the richness of proteins like beef, pork, and duck without overpowering them. Its bright acidity cuts through the fattiness of dishes like coq au vin and boeuf bourguignon, while subtle fruit notes can echo or contrast with sauces and accompaniments.

## Wine making process

The production of Bouchard Aîné & Fils Bourgogne Pinot Noir 2023 begins with destemming the 100% Pinot Noir grapes. Fermentation takes place in temperature-controlled stainless steel vats over 18 to 25 days, utilizing regular punching down and pumping over for extraction. Free-run juice is then combined with press juice. The wine is aged for six months, primarily in stainless steel vats, with a portion also maturing in oak barrels, including 30% new oak, to refine tannins and add complexity.