Domaine Pierre Ravaut
This was another fun and unexpected surprise as I didn't originally intend to import any wines from Burgundy given how many Burgundy wines are exported to the U.S. But, I love visiting Burgundy and so I planned to spend the night in Aloxe-Corton while on my way from Alsace to the Southern Rhone. On my way to dinner in Ladoix, I noticed the sign of a local vigneron (Pierre Ravaut) on the wall of his Domaine and then also saw some of his wines offered by the glass at the local restaurant I selected that night.
All of the Ravaut wines I tasted that night were really well made (and delicious too!) and so I visited the Domaine the next morning. The reality of Burgundy, however, is that there is also a pretty limited supply of wine. Pierre seemed amused at my attempts to speak French, however, and enjoyed talking about wine and so he graciously offered to let me import some of his wines.
Pierre at his "tasting barrel"
Just a few bottles of Burgundy!
Barrels aging in Pierre's ancient cellar beneath Ladoix
Clos Royer vineyard in February with the Corton hill in the background
Ladoix Blanc 2018
Aromas include citrus blossoms, honeysuckle, jasmine, lavender, pink grapefruit, and hints of cherries. Flavors include honeydew melon, pear, and green apple. There is a medium to full body, perfect balance and acidity, and a refreshing finish.
Food pairings would include shrimp, crab, lobster, sole, halibut, salade niçoise, veal, pork, chicken, duck confit, and Asian pork, chicken, and seafood dishes. Although the food pairings may appear a bit less than with most of my wines, I also found this delightful for just sipping on and you almost don’t want to eat anything at all.
Bourgogne Cote d'Or Pinot Noir 2019
Aromas include rich dark cherries, blackberries, boysenberries, and currants. Flavors include dark cherries, strawberries, and blueberries. There is an elegant medium body, perfect balance and acidity, and a rich, lush, and minerally finish.
Food pairings would include Filet Mignon, New York Steak, beef stew, short ribs, veal chops, veal stew, rack of lamb, duck, venison, grilled pork, pork tenderloin, grilled and roast chicken, coq au vin, cassoulet, salmon, tuna, clams, mussels, paella, Asian pork and chicken dishes, Indian Tandoori dishes and lamb curries, Mexican beef dishes, grilled sausages, charcuterie, and mild, medium, rich, and creamy cheeses.
Cote de Nuits Villages Rouge “Les Monts de Boncourt” 2017
Aromas include rich dark fruits such as plums, cherries, blackberries, and boysenberries but together they create a really rich sensory experience. Flavors include blackberries and boysenberries along with hints of cherries, blueberries, and pomegranate. There is a medium to full body, perfect balance and acidity, and a refreshing, fully saturated, minerally finish. For what would be considered a "village" wine, this does capture all the magic of Burgundian terroir.
Food pairings would include Filet Mignon, beef stew, veal cutlets, veal stew, rack of lamb, pork chops, duck, coq au vin, clams, mussels, red snapper, seafood pasta, stews, and soups, Asian pork, chicken, and vegetable dishes, lamb curries, grilled sausages, charcuterie, and mild, medium, rich, and creamy cheeses.
Aloxe-Corton "Vieilles Vignes" 2015
Initial aromas are of dark cocoa, rich old roses, and ripe peaches. Flavors include dark cherries, plums, pomegranate, black currants, and mild strawberry. The elegantly balanced medium body is then complemented and accented with a rich saturated mouthfeel. Overall, this is very refreshing with the rich mineral content of the Aloxe-Corton vineyards.
Food pairings would include filet mignon, New York Steak, short ribs, beef bourguignon, lamb, roast pork, grilled tuna, Asian beef dishes, rich pasta dishes, charcuterie, mild sausages, grilled vegetables, and soft and rich cheeses.
Aloxe-Corton Premier Cru 2014
This is a really rich and complex wine. Aromas are of old roses, ripe cherries, and raspberry compote. Flavors include blackberries, black currants, dark licorice, and hints of cinnamon. The initial entry seems a bit tannic but then the wine flows smoothly across the palate along with a rich saturated mouthfeel. For its overall power, there is also perfect balance and acidity.
Food pairings include filet mignon, New York Steak, rib eye, roast beef, short ribs, lamb, elk, venison, salmon, grilled shrimp, roast chicken, Asian beef dishes, vegetable casseroles, and rich and hard cheeses.