# Bourgogne Pinot Noir (2023)

- **Producer:** Domaine Nicolas Rossignol
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, raspberry, cranberry, violet, rose, vanilla, cloves, forest floor, earth

## About this wine

The Bourgogne Pinot Noir from Domaine Nicolas Rossignol is a red wine from Burgundy, France, made from 100% Pinot Noir. This wine is distinctive for its sourcing from the plains of Volnay and Pommard, areas typically associated with more prestigious wines. Nicolas Rossignol, representing the fifth generation of winemakers in Volnay, founded his domaine in 1997. His winemaking philosophy emphasizes precision, terroir expression, and minimal intervention, adapting techniques to each vintage. The estate employs reasoned viticulture, inspired by biodynamic principles, and avoids chemical herbicides. The wine is bottled without fining or filtration, preserving its natural integrity.

## Interesting facts

- Grapes are sourced from the plains of Volnay and Pommard, villages known for higher-tier wines.
- Winemaker Nicolas Rossignol adapts whole-bunch fermentation from 0% to 100% based on the vintage.
- The estate follows 'lutte raisonnée' farming, inspired by biodynamic principles.
- Wine is bottled without fining or filtration to preserve its natural character.

## Food pairing

This wine's balanced acidity and silky tannins make it incredibly versatile. Its bright red fruit notes complement lighter meats and earthy flavors, while the subtle structure can stand up to richer dishes without overpowering them. The wine's elegance pairs well with dishes that are not overly complex or spicy.

## Wine making process

The Bourgogne Pinot Noir from Domaine Nicolas Rossignol is crafted using meticulous vineyard practices, including hand-harvesting and sorting. Fermentation begins with natural yeasts, with the winemaker employing a flexible approach to whole-bunch fermentation, adjusting the percentage from 0% to 100% based on the vintage. The wine is aged in barrels for 10 to 20 months, with a varying percentage of new oak, and is aged on its fine lees without racking. The final stage involves bottling the wine without fining or filtration to maintain its natural character and integrity. The estate follows reasoned viticulture, inspired by biodynamic principles, and avoids chemical herbicides.