# Charles Noëllat Bourgogne Pinot Noir (2008)

- **Producer:** Maison Charles Noëllat
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €24
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, raspberry, redcurrant, toast, vanilla, cedar, leather, forest floor, wet leaves, mushroom

## About this wine

Maison Charles Noëllat carries a legendary name in Burgundy. Originally a prominent estate in Vosne-Romanée with exceptional Grand Cru parcels, the vineyards were sold in 1988 to Lalou Bize-Leroy, forming the foundation of the iconic Domaine Leroy. However, the Noëllat family retained the rights to the name. In 2013, Stéphane Moreau, great-grandson of Charles Noëllat, revived the label in partnership with Le Cellier des Ursulines. Operating under a unique négociant model, they act as 'originality seekers,' sourcing fully matured, already-bottled back-vintages directly from the deep cellars of trusted Burgundy growers.

## Interesting facts

- The original Charles Noëllat estate was sold in 1988 to Lalou Bize-Leroy, forming the physical foundation of the iconic Domaine Leroy.
- Rather than making wine from scratch, they source already-bottled, mature back-vintages directly from the cellars of trusted Burgundy growers.
- The 2008 vintage was saved by a cool, dry northern wind in September, resulting in wines with remarkable structural precision and high acidity.

## Food pairing

The high acidity and delicate, fully integrated tannins of this mature Pinot Noir pair beautifully with lean meats and earthy flavors. Dishes featuring mushrooms or duck complement the wine's tertiary forest floor and leather notes, while its bright acidity cuts through the richness of poultry and pork without overpowering the wine's delicate structure.

## Wine making process

The winemaking process is carried out by the selected partner domains under traditional Burgundy methods. Grapes from AOC Bourgogne parcels are hand-harvested and fermented in open-top vats. The wine is aged in French oak barrels, typically with a low proportion of new oak (around 10-15%) to preserve the delicate fruit characteristics of Pinot Noir. After bottling, the wines are kept in the growers' cold cellars for extended aging, allowing them to develop complex tertiary characteristics before being selected, acquired, and re-released by Maison Charles Noëllat.