Awards/Ratings

Vinous (Stephen Tanzer) 86–88; Burghound allocation notes 87–90. (Contemporary merchant notes: Latimer Vintners, Artisan Cellars, Berry Bros. & Rudd. )

Tasting Note

Red and black cherry, raspberry, sous-bois and stony minerality with smoky oak and a touch of licorice. Silky texture, bright acidity, medium body and restrained tannins; moderate, elegant finish.

Food Pairing

Western: roast duck, coq au vin, mushroom risotto, roasted chicken, salmon en croute. Asian: Peking duck, char siu, miso-glazed salmon, soy-grilled shiitake mushrooms, lighter-style shoyu ramen.

Production Method

Hand-harvested, rigorously sorted and fully destemmed. Fermented in small vats and aged 12–18 months in French oak (approx. 50–60% new). Traditional Burgundian élevage with careful sulfur management.

Vineyard Info

Family domaine established in the 1930s; Sylvain Cathiard joined by son Sébastien in late 2000s. Known for old-vine parcels around Chambolle and Vosne-Romanée and terroir-driven, elegant Pinot Noir.