Bourgogne Pinot Noir is produced from Dijon to Macon approximately, on very different soils, under various micro-climates. Blending various selected 'cuvées' is therefore a must to enhance the balance and harmony of the wine.

The continental climate brings cold winters and large temperature differences are a characteristic of the region where the Pinot Noir is grown. Pinot Noir has been the only red grape accepted there since Philippe Le Hardi banned the Gamay (now used for Beaujolais) from Burgundy in 1395. 

Tasting Notes: The deep ruby robe is typical of the Pinot Noir grape, while the balance between power and finesse makes it an instant classic, representative of its terroir and appellation d'origine. Small berry fruits, blackberry and spices charm the palate and leave a smooth, clean, almost velvety finish.

 Suggestions: Serve at 16°C/18°C to reveal the finesse of its bouquet. Bourgogne Pinot Noir is particularly well-suited to red meat in sauce such as Bœuf Bourguignon, or with such cheeses as Brie and Camembert. It is also ideal with game birds.

Vineyard Situation: The vineyards of Chablis , in the very northern part of the Burgundy Region, are producing one of the most renowned white dry wine of France. It extends over marly limestone slopes on either sides of a river and under a continental climate (cold in winter and hot in summer) with characteristic severe spring frosts.

 Ageing Potential : This Chablis will develop some complexity over the next three years but can be drunk now, vivid and young.

 Tasting notes : Limpid and light, with a fresh bouquet of citrus fruits and almond, this wine has a clean and harmonious persistance in the mouth. 

 Wine & Food :Serve rather cool, between 10°C and 12°C, ideally with oysters, seafood and…escargots (snails). Gruyère and goat cheese can also be a good choice.