# Bourgogne Rouge En La Place (2024)

- **Producer:** Domaine Camille Thiriet
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €55
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, rose, violet, vanilla, toast, cedar

## About this wine

Domaine Camille Thiriet was founded in 2016 by Camille Thiriet and Matt Chittick, starting as garagistes operating out of a tiny garage behind Camille's parents' bed-and-breakfast in Comblanchien. Over time, the estate expanded into a 6-hectare domaine centered in Corgoloin. The 'En La Place' parcel features historic 90-year-old vines planted on sandy clay soils, locally known as 'La Sablière'. Guided by traditional Burgundian philosophy and mentorship from legendary winemakers, the domaine produces highly sought-after micro-allocations.

## Interesting facts

- The domain began in a tiny 20 m² garage in Comblanchien, producing only 2,000 bottles in its first vintage.
- The vineyard parcel is nicknamed 'La Sablière' due to its unique sandy clay soils over a limestone base.
- The 90-year-old vines were originally planted by the historic Marey-Monge family in Corgoloin.

## Food pairing

High-toned red fruit and vibrant acidity make light-to-medium-bodied Pinot Noir an ideal match for roast poultry, game birds, and earthy mushroom preparations. Low, silky tannins harmonise gracefully with tender cuts of meat and creamy soft cheeses without overwhelming delicate flavors.

## Wine making process

Viticulture is managed using organic practices, including horse ploughing and hand harvesting. In the winery, 30% to 40% whole clusters are utilized during wild-yeast fermentation without additives. Traditional cellar practices include foot-treading, bucket pumping-over, and gentle pressing with a manual wooden ratchet basket press. The wine ages for approximately 10 months in French oak barrels (20% new) before being hand-labeled, hand-waxed, and bottled unfined and unfiltered with minimal added sulfur.