Tasting Notes
Classic Pinot with aromas of red berries, spices and a hint of vanilla. The palate is just as fruity with refreshing sour cherries, delicious red berries, crisp acidity and supple tannins. Drink now or keep for 5-8 years to see exactly what these wines can achieve with age.
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
Low vine density and extremely strict pruning practices (7 buds to a cane) to maintain low yields are employed at Vallet-Frères. Traditional methods are also adopted in the vineyards - only in the last 50 years has manure been used on the mainly limestone soil, and harvesting is by hand in order to select the best grapes.
In the winery
One of a handful of producers in the Cote d'Or who continue to use ultra-traditional winemaking techniques. Grapes are selected from vines of a minimum 15 years of age; whole bunches (which are not de-stemmed) are fermented in open top wooden vats using only natural yeasts and no temperature control; the grapes are left on their skins for 3 weeks days and the 'cap' is trodden down by the oldest method - by feet! All this extracts as much colour, tannins and fruit as possible but in relation to ripeness and quality of the 'appellation'. The wine is then put into French oak barrels where it matures for a minimum of two years with racking off two or three times a year (to gently remove natural deposits).
Food Recommendations
Ideal with Boeuf Bourguignon (all the better if made with Charolais beef, a breed associated with Burgundy), game dishes - at the White Hart in Lydgate they match it with roast loin of venison and a juniper dressing - or cheese.
