Burgundy, Côte de Beaune area
Grape: Pinot Noir
Color: Ruby red
Aroma: Notes of cherry and raspberry, hawthorn and forest undergrowth.
Taste: Red fruits, full-bodied, well-integrated tannins
Food: Pinot Noir is a traditional dish of duck roast. The duck breast can be in cherry or blackcurrant sauce. Duck with mushrooms, beans, beetroot or other stew. In addition, you can try: milder cheeses, goat cheese, turkey, tuna with sesame seeds, rabbit steak in mustard sauce.
Serving: 14 - 16 ° C
Storage for 4 .. 6 years.
Winemaking: The 2016 wine vintage is produced on the principles of organic farming. For example, no herbicides are used for weed control and compost is used for fertilization. During the 2017 year, it is allowed to use the organic production label on the back label and from 2019 on the front label. The grapes are picked by hand and sorted. Natural yeast. Fermenting wine is tested daily, pumping, pumping with aeration or mixing the wine must to bring out the color and tannins. 2..3 weeks of fermentation is followed by lactic acid fermentation. The wine is developed in French oak barrels for 11 months. The wine is then stored for 3 months in stainless steel containers before bottling. Production about 4,000 bottles.
Winery: Domaine Jessiaume is owned by the famous Scottish businessman Sir David Murray. The winery has been operating since 1850.