This elegant Bourgogne Pinot Noir has a delicate ruby red hue with glorious wild strawberry notes and subtle gamey undertones. Refreshing acidity beautifully complements soft, mature tannins and a pure, savoury red fruit character that feels refined and balanced. Perfect for classic Coq au Vin, roast chicken, or young game birds, this versatile wine also pairs wonderfully with vegetarian dishes like pasta bakes and ratatouille. A cracking choice for those seeking a delicious Red Burgundy in a convenient half-bottle format.

About 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.

Vineyard and Winery

Pierre Bourée et Fils is keen to work in an as environmentally friendly method as possible, using techniques such as regular maintenance of the soil by ploughing, applying the minimum of phytosanitary treatments and the controlling of vine vigour and yields through careful pruning. The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.

Grapes are hand-harvested and partially destemmed so both these and whole bunches are put into open top wooden tanks and fermentation starts naturally after 2-3 days. Since yeasts are an expression of the individual vintage and vineyard no artificial yeasts are used. Traditional wine-making with pigeage and remontage to extract colour and flavour and the wine is left to settle naturally before decanting into barrel, 20-30% well toasted new oak. After at least 6 months in barrel, the wine is racked, blended and gently filtered before bottling.