Oh, Burgundy...

Burgundy, why are your wines so captivating? Perhaps because a well crafted Burgundy, red or white, can be so nuanced, terroir driven, and character filled that it can be hard to put down your glass. This recently happened to me while enjoying Domaine Trousselle’s special cuvee Olympe from his Hautes Cotes de Beaune vineyards. 

This delicate expression of Pinot Noir embodies what Burgundy is all about, subtlety and sense of place. This red kept giving more and more as I kept going back to it over several days. This is a beautiful Pinot Noir to enjoy now or to lay down for future consumption.

David Trousselle is a tiny producer in the Hautes Cotes de Beaune. While this appellation is quite vast, his vineyards are extremely well located, nestled in a valley between St Aubin and St Romain. His vinification is quite simple. Grapes are hand harvested, and brought to the cellar where they are sorted prior to fermentation. Reds are de-stemmed, and then given a very gentle maceration/fermentation of 15-20 days and raised in barrel (minimal new wood is used,10-20% max).

Trouselle’s wines are not only beautifully rendered and amazing values, but they are also a glimpse into the future of Burgundy where overachieving producers can shine making wine in under-appreciated regions.

 

David Trousselle Hautes Cotes de Beaune Cuvee Olympe Bourgogne Rouge 2019
Shelf Price $29.99
Sale Price $26.97

For this special cuvee, David did a barrel selection, most of which represented older vines, for a wine in honor of his daughter Olympe's arrival in the world, just hours after the last fruit was brought in from the 2018 vintage. It was as if she knew the importance of waiting since her mother (and David's partner) is the harvest crew manager! The wine is a step up from the basic bottling and promises at least 10 years of fine ageing. Pure elegance in the glass, displaying a transparent strawberry hue. While shy at first, with some time open the wine unveils itself like a flower in the morning sunlight. Lively acidity gives structure and lift making this a lovely accompaniment to food. Bravo.

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