# Volnay Camille Giroud (2021)

- **Producer:** Maison Camille Giroud
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** red plum, wet stones, earth, raspberry, red cherry

## About this wine

The Volnay Camille Giroud 2021 is a 100% Pinot Noir from the Volnay AOC in Burgundy's Côte de Beaune. This vintage is noted for its classic Volnay character and palpable minerality, offering a sense of lift. Maison Camille Giroud, established in 1865, has a rich history in Burgundy winemaking. The estate's current philosophy emphasizes terroir-driven wines, with grapes sourced from organic or sustainable vineyards. The winemaking process involves native yeast fermentation and minimal intervention, with aging in a mix of barrel sizes. The estate occupies a unique position, offering both traditionally aged Burgundy and transparent, terroir-focused current-vintage wines.

## Interesting facts

- Vineyards are planted on rocky limestone soil with alluvial deposits.
- Grapes are sourced from organic or sustainable farms.
- Fermentation uses ambient yeasts in open vats.
- Aged in barrels ranging from 225L to 600L.

## Food pairing

The medium body and balanced acidity of this Volnay make it versatile. Its structure can complement lean proteins like duck and veal, while its subtle fruit and earthy notes can harmonize with mushrooms and herbs. The wine's minerality can cut through richer sauces, and its fine tannins are gentle enough for fish.

## Wine making process

The Volnay Camille Giroud 2021 is crafted from 100% Pinot Noir. Grapes are sourced from vineyards planted in the 1960s on rocky limestone soil, with a southeast-facing aspect. The fruit comes from either organic or sustainable farms. After sorting, grapes are either fully or partially destemmed. Fermentation occurs with ambient yeasts in open vats for 12-25 days, employing punch-downs and pump-overs. Minimal sulfur dioxide is added to the must. The wine is then aged for 12-24 months in barrels ranging from 225L to 600L, with 0-30% new oak. The wine is rarely stirred during aging.