Get to know:Dom. Billard, Bourgogne Hautes Cotes de Beaune RougeTasting NoteThis light and lively Pinot Noir is Burgundian charm in a glass. Ripe cherry and strawberry flavours take centre stage, wrapped up with sweet spice and just ahint of oak. Theres a
This light and lively Pinot Noir is Burgundian charm in a glass. Ripe cherry and strawberry flavours take centre stage, wrapped up with sweet spice and just ahint of oak. Theres a subtle earthiness too think damp forest floor and thyme, with a touch of dried fruit and a savoury edge that keeps things interesting. Its soft and supple on the palate with bright acidity and a gentle finish elegant but easy-going.
Try this withmushroom risotto or a beetroot and walnut salad, a classic roast duck or pan-fried veal. or if you’re looking for a cheese pairing, try it with a slice of Comt, Brie de Meaux or a herby goats cheese.
“A delightfully approachable Pinot Noir from Domaine Billard. Charming and characterful with ripe berry fruit aromas and flavours with sweet spice and fine tannins. This wine delivers excellent value at the price and is a great introduction to the wines of Burgundy.”
Domaine Billard is areal family outfit five generations deep working the vineyards around La Rochepot in the Hautes Ctes de Beaune, just south of Beaune itself. Jrme Billard took the reins in 1999 and hasnt looked back, shifting from selling grapes to bottling his own wines with a real focus on showing off the character of each plot.
The vineyards are looked after with a mix of biodynamic and sustainable methods they follow the lunar calendar for vineyard tasks, steer clear of chemicals, and encourage natural predators to keep pests in check. Grapes are all hand-picked, destemmed, and gently pressed, so only the best stuff makes it into the bottle.
Fermentation takes about 15 days with regular management to build body and bring out the fruit. Then its aged for 10 months in a mix of Alliers and Vosges oak barrels just enough to add complexity without overpowering the fruit. Jrme also keeps things as natural as possible in the cellar, using native yeasts and only a tiny touch of sulphur at bottling.
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