A 100% Pinot Noir full of fruit and spice. Flavours of raspberries, black cherries, and a touch of vanilla. Subtle earthiness and silky tannins with a long, complex finish. Elegant and approachable.

Emmanuel Giboulot comes from a long legacy of organic viticulture, and remains one of its greatest advocates in Burgundy today. He has four decades of experience in crafting the finest quality wines from a variety of terroir. Saint Romain is an appellation of la Côte de Beaune, and is a continuation of the vineyards of Auxey-Duresses. Sheltered by spectacular cliffs, these vines cover the slopes of a fairly steep passage cut into the hillside. Going from an altitude of 280 meters to almost 450 metres, the hill has clay, limestone and white marl soils. This plot, which was planted in 1975, is nestled under a cliff at the top of the Clous Valley above Meursault.

Vinification: From old vines growing on marl and limestone with clay bands. Cultivated biodynamically since 1985, the grapes are picked by hand and 50% are destemmed. Fermentation in open wooden vats. The press and free-run juice are blended, allowed to settle, then spend about 21 days in tank. The extraction of aromas, tannins and colour is natural (no yeasts, enzymes or heat) and is done by traditional pumping over and punching down. The wine is then aged for 12 months in only old oak barrels.

Match it with: Poultry, tagines or spicy vegetable dishes, duck confit, strong cheeses.

  • Red
  • Pinot Noir
  • France, Burgundy
  • Emmanuel Giboulot
  • Dry
  • 12.50%
  • Ready to Drink And Will Improve