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Tasting Note
Volnay is the silkiest, most graceful village in the Côte de Beaune, and a few years in bottle has this one singing. Bright ruby with violet glints, with cherry, raspberry and violets on the nose, plus a little cinnamon, clove and a mineral thread. Smooth and elegant in the mouth, with vibrant fruit, silky tannins and a long, refined finish.
Drink it with: pork tenderloin with a cherry or plum sauce, beef carpaccio, or herby stuffed peppers.
The Winemaking
Traditional Burgundian methods with a biodynamic approach. The whole wine is aged for 12–20 months in French oak barrels before bottling.
The Vineyards
Village-level Volnay, mostly from younger vines, farmed organically and biodynamically.
The Producer
Nicolas Rossignol is a fifth-generation Volnay vigneron who cut his teeth at Louis Latour in Burgundy and Boschendal in South Africa. He set up his own domaine in 1997 with about 3 hectares and has grown it to nearly 20, across some 30 appellations including several Premiers Crus.
The Details
Tasting Note
Volnay is the silkiest, most graceful village in the Côte de Beaune, and a few years in bottle has this one singing. Bright ruby with violet glints, with cherry, raspberry and violets on the nose, plus a little cinnamon, clove and a mineral thread. Smooth and elegant in the mouth, with vibrant fruit, silky tannins and a long, refined finish.
Drink it with: pork tenderloin with a cherry or plum sauce, beef carpaccio, or herby stuffed peppers.
The Winemaking
Traditional Burgundian methods with a biodynamic approach. The whole wine is aged for 12–20 months in French oak barrels before bottling.
The Vineyards
Village-level Volnay, mostly from younger vines, farmed organically and biodynamically.
The Producer
Nicolas Rossignol is a fifth-generation Volnay vigneron who cut his teeth at Louis Latour in Burgundy and Boschendal in South Africa. He set up his own domaine in 1997 with about 3 hectares and has grown it to nearly 20, across some 30 appellations including several Premiers Crus.
The Details