A classic Burgundy Pinot Noir with poise and typicity.
Production
The grapes come into the winery with stalks, the first 10cm of each barrel is filled with grapes which are crushed by foot, the barrel is then topped up with whole bunches and fermentation starts naturally after 2-3 days. Since yeasts are an expression of the individual vintage and vineyard no artificial yeasts are used. 3-4 times a day the pulp is trodden by foot to further extract colour and flavour. Louis is passionate in his belief that wines vinified with stalks are better; in blind tastings destalked wines start with more colour which rapidly degenerates after 2-3 years in bottle, this cannot be said for Vallet’s wines which retain colour and evolve more gradually. The wines are left in open top fermenters until the cap sinks, this is the time to decant into 20-30% well toasted new oak (a small percentage compared to most). After 15-20 months the wine is racked, blended and lightly fined with bentonite. Wines are not filtered but checked by candlelight, then bottled directly from barrel by hand on a cask by cask basis. According to Louis “Burgundy must not be fruity – this is no good for great wine …. Short cask ageing and early bottling are the denaturing of real Burgundy … only a long period in wood, followed by a long period in bottle will produce finesse, breed and elegance”. His wines are proof of this.
Pierre Bourée Bourgogne Pinot Noir (37.5cl) 2023 (12 bottles case)
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Tasting notes
Light, delicate garnet colour with smoky, strawberry fruit on the nose. Mouthwatering acidity balances the moderate tannins and elegant red fruit.
Food match
Traditionally Coq au Vin, yet goes equally well with roast chicken, or young game birds. For vegetarians, try matching youthful Bourgogne Rouge with pasta bakes or ratatouille.
Info
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ABV
13%
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CASE/BOTTLE SIZE
12 x 37.5cl
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REGION/COUNTRY
BURGUNDY, FRANCE
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GRAPE
PINOT NOIR 100%
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FEATURES
VEGETARIAN, VEGAN
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CLOSURE
CORK
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WINEMAKER
BERNARD VALLET
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APPELLATION
BOURGOGNE
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Bernard and Jean-Christophe Vallet run the house alongside their sons, Pierre and Louis Henry.
This winery represents everything that we are proud to be associated with: attention to detail, careful selection of the best grapes, and above all a passion for making superb wines. All Pierre Bourée wines are vinified in their cuverie in Chambolle-Musigny, and are then matured in their cellars at Gevrey-Chambertin.