Coteaux Bourguignons redAppellation Régionale
Grape Variety :
Gamay and Pinot Noir
Site: the appellation "Coteaux Bourguignons" is grown over the four "départements" composing the Great Burgundy area, from Auxerrois to Côte de Beaune, Côte de Nuits, Côte Chalonnaise and Beaujolais.
History & tradition: the appellation "Coteaux Bourguignons" was created in 2011. It is the 101th appellation in Burgundy.
Our red "Coteaux Bourguignons" is resulting from the blend of pinot noir and gamay.
The range of terroirs and the fact of blending two grape varieties produce a fruity wine, fresh, lively, and extremely pleasant in its youth.
Soil: clay and limestone for Pinot Noir and granite for Gamay.
Plantation density: 10,000 vine stocks/hectare.
Yield: 57 hl/ha, purposely low in order to extract all possible nuances from the terroir.
Supply: grapes and must purchased from regular suppliers.
- maceration and vinification take 2 to 3 weeks.
- indigenous yeasts.
- maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance to a wine but should never be detrimental to its finesse and typical character.
Stainless-steel vats (7 to 8 months).
One to two-year old barrels for the wines of higher origin.
Throughout the ageing process, blending decisions are taken according to the style of the different wines. As with every other Joseph Drouhin wine, absolute priority is given to the characteristics of each vintage and we are permanently searching for refinement, balance and pleasure.
Tasting note by Véronique Boss-Drouhin
"Rich wine, full of charm. Bright red ruby colour. The nose develops rich flavours of small red fruits: raspberry, redcurrant, blackcurrant and some delicate hints of vanilla. On the palate, it is full of charm, aromatic, well-balanced with round tannins and a very pleasant aftertaste".
The colours are very pretty, often deep. The bouquet is also intense with notes of ripe red fruits.
Overall the wines show a nice tannic structure.
Serving temperature: 15/16°C (59-61°F)
Cellaring: from now to 3 years