LOUISE 2023

The initial nose is discreet, marked by a powdery profile. After aeration, the wine reveals aromas of red fruits, notably redcurrant, mixed with floral notes of peony. The base reveals brioche nuances that combine with aromas of cherry brandy and kirsch.

The attack is round and supple. We find notes of red fruits, with a hint of freshness in the mid-palate. The finish is slightly textured, with a lingering bitterness, accompanied by aromas of plum and dried raisins.

Grilled or roasted red meats:

A grilled beef fillet, roasted duck breast, or veal chop will be perfect. The finesse of Pinot Noir will complement the texture of the meat.

Game birds:

Roast pheasant or partridge, served with a red fruit or mushroom sauce.

Mushroom dishes:

Wild mushroom risotto or even a simple pan-fried mushrooms with garlic and parsley.

Cheeses:

Mature cheeses such as Reblochon, Chaource, or Brie de Meaux. Avoid strong cheeses that could mask the delicate aromas of the wine.

Lightly spiced dishes:

A lamb tagine with prunes and almonds, or a Peking duck dish.

Additional tips:

Serving: Serve the wine at 18°C to fully enjoy its aromas.