From: Loire Valley, France
Varietal: Pinot Noir
Taste: On the nose, this charming Loire Valley Pinot Noir from Reuilly is immediately friendly, with floral, red berry (strawberry, cherry), and baking spice notes. On the palate, the wine is soft and smooth— all aromas found on the nose melding seamlessly on the palate; the strawberry and cherry flavors continue through the finish, along with a subtle hint of lingering spice.
Pairing: This Pinot Noir is approachable and easy to drink, making it a perfect everyday wine. It would pair well with a range of dishes, including grilled salmon (we’re sharing a roasted salmon recipe below!), roast chicken, or mushroom risotto. The acidity of the wine would complement the rich flavors of the dishes and help cut through any creaminess or fat. For a vegetarian pairing, this wine would be a great match for mushroom dishes, such as risotto or grilled portobello mushrooms. Its fruity flavors and soft tannins complement the earthy flavors of the mushrooms and bring out their natural sweetness.
Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
By Kay Chun
About. The 2019 Domaine Bigonneau Reuilly Rouge is a delightful Pinot Noir from the Loire Valley in France. Reuilly is a small appellation located in the eastern part of the Loire Valley, and the only red wine produced here is Pinot Noir (with an exception, expanded upon below). What makes this wine particularly special is that it offers a varietally correct Pinot Noir at a fraction of the price compared to its Burgundian neighbors to the east.
Reuilly, expanded. Reuilly is a village in the east of the Loire wine region of France. Its appellation applies to white wines made from Sauvignon Blanc, red wines from Pinot Noir, and rosé from the latter and Pinot Gris.
One of a small group of appellations around the town of Bourges (including nearby Menetou-Salon and Quincy), this is not the Loire Valley proper. It is the Cher river (a Loire tributary) that flows past Reuilly, rather than the Loire itself.
The appellation was created in September 1937 and has slowly but consistently developed ever since. It now accounts for about 259 hectares (495 acres) of vineyards, producing just under 1.2m liters of wine each year.
Around 50 percent of this is white wine, with the remainder split more or less equally between red and rosé.
The wines offer a more affordable alternative to the better-known names of the region, such as Sancerre. They are gradually gaining popularity and recognition on an international scale.
The vines of Reuilly and its neighbors benefit from a continental climate, with a much drier, warmer growing season than that which is experienced further downstream towards the Atlantic. In global terms the climate is still cool here, however, so the grapes require extended hang-time in order to reach full ripeness.
This slower ripening leads to the development of greater complexity in the wines. However they are generally considered more 'rustic' and less elegant than those from the eastern end of Loire Valley itself.
The topsoils here are a combination of sand and gravel. This is a result of Reuilly's location between two rivers, the Cher and its tributary the Arnon.
These soil types heat up rapidly, and reflect high light levels, aiding the ripening of the vines. This is similar to the famous Graves of Bordeaux, whose fine white wines are based on Sauvignon Blanc. The bedrock consists principally of limestone (the southern edge of the Paris Basin).
The classic Reuilly white wine is refreshing, high in acidity, with herbaceous, grassy aromas enlivened with notes of citrus. The reds and roses are typical of cool climate Pinot Noir: light in body and fruit-driven, with aromas of cherries, raspberries and violets.
Like most of the parishes in this region, Reuilly once produced a substantial quantity of Gamay, until phylloxera devastated the crop in the epidemic of the 1860s. There is still a certain quantity of that grape variety grown here, but it is relegated to the less glamorous (and rather longer) title IGP Coteaux du Cher et de l'Arnon.
Back to the wine. Winemaking. The winemaking process for the Domaine Bigonneau Reuilly Rouge is straightforward. The grapes are harvested and sent to temperature controlled tanks for fermentation, where they undergo maceration for one to two weeks. The wine is then aged on the lees in temperature controlled stainless steel tanks. The elimination of the stalk from the grapes helps avoid any herbaceous notes in the wine.
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