# Bourgogne Pinot Noir (2023)

- **Producer:** Xavier Monnot
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €58
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, raspberry, red plum, vanilla, earth, mushroom, wet leaves

## About this wine

The Bourgogne Pinot Noir by Xavier Monnot is a distinguished expression from the Burgundy region of France, produced entirely from 100% Pinot Noir grapes. The fruit is sourced from contracted growers in the Côte de Beaune, with vineyards located around the esteemed villages of Meursault, Volnay, and Pommard. These grapes come from vines with an average age of 35 years, a testament to the quality and maturity of the fruit. Xavier Monnot, a respected winemaker in Meursault, took over his family's estate and has since cultivated a style that emphasizes the purity of fruit, elegance, and complexity. His winemaking philosophy balances the preference for fully ripe fruit with a tension that maintains the wine's finesse. This regional appellation wine is made with the same dedication as higher-tier wines, utilizing a precise aging process in French oak, with only 15% new oak used to ensure the fruit's character remains paramount. The 2023 vintage is noted for its high potential, promising a wine of excellent quality.

## Interesting facts

- Grapes sourced from plots near Meursault, Volnay, and Pommard.
- Average vine age for this wine is 35 years.
- Uses 15% new French oak for aging.
- Domaine practices 'lutte raisonnée' (reasoned struggle) farming.

## Food pairing

The wine's medium body and bright acidity make it versatile. Its soft tannins complement leaner proteins like chicken and pork, while the fruit-forward character pairs well with earthy mushrooms and subtle fruit sauces. The acidity helps cut through richer dishes, cleansing the palate.

## Wine making process

The production of Xavier Monnot's Bourgogne Pinot Noir begins with 100% destemmed grapes. A cool pre-maceration period is employed before fermentation, which typically occurs in stainless-steel tanks using native yeasts. During fermentation, the winemaker favors the 'délestage' technique (rack and return) over punch-downs to manage extraction. After fermentation, the wine undergoes aging in French oak barrels for 12 to 14 months, including malolactic fermentation. A key aspect of the aging process for this regional wine is the limited use of new oak, with only 15% new barrels employed. This approach is designed to preserve the purity and elegance of the Pinot Noir fruit. Vineyard management follows the 'lutte raisonnée' philosophy, incorporating practices like extensive ploughing and deleafing to promote healthy vines and optimal fruit development.