Pierre Vincent : Bourgogne Pinot Noir 2024

Characteristics and Tasting Notes of the Bourgogne Pinot Noir 2024 by Pierre Vincent

Tasting

Appearance
The wine shows a medium ruby hue, a crimson of beautiful clarity.

Nose
The bouquet opens with notes of fresh red berries, reminiscent of strawberry, accompanied by a captivating floral fragrance and a subtle touch of spice.

Palate
The attack is supple and fruity. The mid-palate stands out for its creamy texture and great elegance, supported by silky tannins. The finish is particularly long, marked by a lovely salinity and a lingering floral persistence.

Food and Wine Pairings

This gastronomic red wine will pair wonderfully with refined dishes, white meats or delicate fare that showcases its finesse and elegance.

Serving and Cellaring

The 2024 vintage deserves a few more years of patience in the cellar to fully reveal its aromatic potential and complexity.

The Elegance and Precision of a Red Burgundy Wine by Pierre Vincent

The Estate

Born in 2024 from the transformation of Domaine des Terres de Velle, Pierre Vincent is located in Auxey-Duresses, in the heart of Burgundy. Acquired in 2023 by the Solexia group, the estate is now run by Pierre Vincent, a highly talented winemaker and partner in the project. Extending over just over 7 hectares, the estate stands out for its artisanal haute couture philosophy. Currently converting to organic and biodynamic viticulture, it draws on exceptional plant material to produce wines of remarkable precision.

The Vineyard

This Bourgogne cuvée comes from three distinct plots with a total surface area of approximately one hectare: Champ l'Huillier in Corpeau, Monpoulain in Volnay and Les Grands Clous Perrons in Meursault. Planted between 1951 and 1972 from massal selections, these old vines thrive on varied soils, ranging from deep clays to limestone marls. The vineyard is managed with a strong commitment to the environment, favouring ploughing, grass cover and a strict limitation of inputs.

Vinification and Ageing

The grapes are harvested by hand, followed by rigorous sorting. Vinification favours a gentle infusion, with around fifteen days of maceration and a cold pre-fermentation soak. For this vintage, a significant proportion of whole clusters was included. Ageing takes place over approximately 18 months in cool cellars, combining oak barrels, including a moderate proportion of new wood, and sandstone amphorae, followed by a period in stainless steel tank before bottling.

Grape Variety

Pinot Noir (100%).