BOURGOGNE PINOT NOIR > Antonin RODET

BOURGOGNE PINOT NOIR 2021

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2020 2021 2022

Grape variety

100% Pinot Noir.

Tasting notes

Colour: nice cherry red.
Nose: expressive, with aromas of red fruits such as cherry and strawberry.
Palate: a round and delicious wine, with a good tannic structure and a great aromatic persistence.

Wine and food pairing

Ideal served with a plate of cured meats, pasta, pastry pies or pâtés, coq au vin, beef bourguignon, beef and carrot stew or Camembert.

Serving temperature

Serve at around 15°C. (59°F.).

Ageing potential

This wine can be consumed now or laid down in a cellar for the next 4 years.

History

This is a regional appellation, grapes of this appellation can be harvested throughout Burgundy but the grapes of our Bourgogne Pinot Noir are harvested essentially in the south of Burgundy (vineyards of the Mâconnais, Côte Chalonnaise).

Vinification and maturing

Fermentation in stainless steel tanks with daily pumping-over and soft strirring.
Maceration lasts roughly 2 weeks.
Partial ageing in oak barrels of 1 to 3 wines during 6 months in order to supple and round tannins.

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break.

The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.

There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.

The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.