# Domaine Ghislaine Barthod Bourgogne Rouge Les Bons Bâtons (2023)

- **Producer:** Domaine Ghislaine Barthod
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €50
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, rose, violet, orange, vanilla, toast, forest floor, mushroom

## About this wine

Domaine Ghislaine Barthod, located in Chambolle-Musigny, is renowned for producing exceptionally pure and expressive Pinot Noir across Burgundy's Côte de Nuits. The estate originated in the 1920s as Domaine Barthod-Noëllat and took its current form in 1986. Today, winemaker Clément Boillot directs vinification alongside Ghislaine Barthod and Louis Boillot. The parcel 'Les Bons Bâtons' lies in Gilly-lès-Cîteaux, directly across the road from Chambolle-Musigny, making this regional classification widely regarded as a Chambolle-Musigny in all but name.

## Interesting facts

- The 'Les Bons Bâtons' parcel sits directly across the D974 road bordering Chambolle-Musigny.
- Although a regional Bourgogne Rouge, it receives the exact same sorting, yeast, and barrel regime as the estate's Premier Crus.
- In 2023, 30% to 50% of clusters were removed during green harvesting to naturally boost concentration.

## Food pairing

This energetic, light-to-medium-bodied Pinot Noir benefits from high natural acidity and supple, fine tannins. Bright red fruit and floral nuances seamlessly cut through rich poultry and duck, while subtle mineral and forest floor character aligns wonderfully with earthy mushrooms and cured meats.

## Wine making process

Harvested entirely by hand, fruit for this cuvée comes from old vines averaging 40 to 50 years. In 2023, severe green harvesting was carried out to restrict yields. The grapes were 100% de-stemmed and fermented in open-top temperature-controlled vats using native yeasts following a short cool maceration. Aging was conducted in French oak barrels (10-20% new oak) before being racked to stainless steel tanks for the second winter to preserve vibrancy, tension, and fresh fruit purity.