Bourgogne Pinot Noir, Pierre Bourée, Vallet-Frères

Bourgogne Pinot Noir, Pierre Bourée, Vallet-Frères

A fantastic wine showing finesse, distinction and elegance from the IWSC French wine producer of the year 2012!


Country, Region
France, Burgundy
Pinot Noir
Food friend
Coq au Vin

Additional Details

Tasting Notes

Light, delicate garnet colour with smoky, strawberry fruit on the nose. Mouthwatering acidity balances the moderate tannins and elegant red fruit.

Producer details

This winery, owned by the Vallet family, represents everything that we are proud to be associated with; attention to detail, careful selection of the best grapes and above all a passion for making superb wines. Three generations of the family are involved - Louis Vallet (who is Pierre Bouree's nephew), his sons Bernard and Jean-Christophe and grandson Louis Henry. All Pierre Bouree wines are vinified in their cuverie in Chambolle Musigny and then matured in their cellars at Gevrey Chambertin.

In the vineyard

When Louis Vallet’s great Uncle, Pierre Bouree founded the business in 1864 it had no vines of its own, however in 1874 Pierre splashed out with the acquisition of the entire Clos de la Justice vineyard, which remains the Domaines flagship wine. Advancements in the vineyards have been limited, only manure has been used for the last half a century which has encouraged wild asparagus to grow amongst the vines. Unfortunately their appearance coincides with sulphur spraying so their existence is short lived. Harvesting is manual, with the Domaine opposed to the use of mechanical techniques.

In the winery

The grapes come into the winery with stalks as the Vallets believe that destalked wines lose their colour too quickly. The first 10cm of each barrel is filled with grapes which are crushed by foot, the barrel is then topped up with whole bunches and fermentation starts naturally after 2-3 days. Since yeasts are an expression of the individual vintage and vineyard no artificial yeasts are used. 3-4 times a day the pulp is trodden by foot to further extract colour and flavour. The wines are left in open top fermenters until the cap sinks then decanted into 20-30% well toasted new oak (a small percentage compared to most). After 15-20 months the wine is racked, blended and lightly fined with gelatine. Wines are not filtered but checked by candlelight, then bottled directly from barrel by hand on a cask by cask basis.

Food Recommendations

Traditionally Coq au Vin, yet it goes equally well with roast chicken, or young game birds. For vegetarians try matching youthful Bourgogne Rouge with pasta bakes or ratatouille.


Bernard and his brother Jean-Christophe Vallet were awarded French Wine Makers of the year 2012!

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DELIVERY BY COURIER - £9.99 Or FREE On Orders Over £150.00

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12 bottles minimum
Within 20 miles of Hattersley Wines, Bakewell, Derbyshire


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