Bourgogne Epineuil, Dominique Gruhier 2018

Bourgogne Epineuil, Dominique Gruhier 2018

Unusually light and fresh expression of Pinot Noir from an area very close to the village of Chablis. Classical red wine made the natural way.

  • Concentrated
  • Ripe
  • Smooth
Taste

Concentrated, Ripe, Smooth

Colour

Red

Product Name

Bourgogne Epineuil

Producer

Dominique Gruhier

Region

Burgundy

Country

France

Vintage

2018

Product Type

Light Wine (Normal)

Ethics & Values

Natural, Uncertified

Grape

Pinot Noir

Volume

Bottle 75cl

Importer

Deja Bu Wines

£21.50

Additional information

Taste

Concentrated, Ripe, Smooth

Colour

Red

Product Name

Bourgogne Epineuil

Producer

Dominique Gruhier

Region

Burgundy

Country

France

Vintage

2018

Product Type

Light Wine (Normal)

Ethics & Values

Natural, Uncertified

Grape

Pinot Noir

Volume

Bottle 75cl

Importer

Deja Bu Wines

Description

Notes from the Importer “The grapes used to make the Bourgogne Épineuil come from vineyards planted on Kimmeridgian limestone-clay soil dating from the Jurassic period 145 million years ago. A soil that is full of oyster fossils!

The pinot noir grapes are 80% destemmed before the fermentation process. The 20% whole bunches add another layer of fruit concentration and spicy notes to the wine. Bourgogne Épineuil is aged for 10 months in 228L old French oak barrels in the beautiful 800-year-old cellar along with the rest of the range.

Pale, shiny garnet-ruby colour, in the glass the Bourgogne Épineuil looks vibrant and energetic. The aromas on the nose are expressive and straight forward. There are all there: red and black fruits, and violet flowers punctuated with mild spices. The texture is marked by smooth and soft velvety tannins. Well-balanced, this is a charming easy-drinking and generous Pinot Noir that we all need to have a dozen of in the cellar… just in case!

Bourgogne Épineuil 2018 can be opened young or can be aged until 2025. A tough challenge to keep it until then! The wine is best served around 16°C.

It is best enjoyed with a slow-cooked lamb shoulder roast, pork, duck breast fillet, some fish dishes, and suits the sweet and sour of mildly spiced dishes such as tagines.”