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

The Wines

Cote de Nuits Villages 2015

There is a beautiful entry with rich deep aromas of dark plums, cherries, heirloom roses, and a hint of cocoa.  Relative to the aromas, the initial flavors seem a bit subdued but there are very pleasant flavors of mild cherry, pomegranate, and blood orange.  The medium to light body provides a sense of elegance but the wine then progresses into a saturated and memorable finish.  Overall, this wine is perfectly balanced across the palate and it has refreshing acidity.

Food pairings would include filet mignon, beef bourguignon, lamb, coq au vin, salmon, seafood pasta, sautéed shrimp, paella, and soft and mild cheeses.


Ladoix Clos Royer 2014

This wine is from an enclosed vineyard close to the center of the Ladoix village.  Although not classified as a "Premier Cru" site, this wine has delightful nuances and complexity comparable to many Premier Cru Red Burgundies.  Its initial aromas are apricots, cherries, old roses, and minerally saline notes from the decomposed limestone mixed with flint and clay.  Flavors are of cherries, ripe peaches, mild cocoa, and a hint of cola.  Overall, this is medium-bodied but with an interesting contrast of "lightness" across the palate along with a rich saturated mouthfeel.

This wine's "food friendly" characteristics begin with its good balance and acidity which provide versatile food pairings such as filet mignon, New York Steak, lamb, salmon, grilled tuna, coq au vin, charcuterie, grilled sausages, paella, jambalaya, creamy pasta and vegetable dishes, mild curries, and soft and mild 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.

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