Red from Roulot? You bet. This crazy aromatic organic Pinot Noir from Monthelie is acid-driven, mineral-laced, and super food-friendly. Cook, pop the cork, and do as Jean-Marc would do.
Pair with braised rabbit and fresh veggies, and have a wheel of Brillat-Savarin ready to go. Once you pop the cork you're entering nirvana.
Importer notes: "One of the rare red wines to emerge from the Roulot cellars, the Monthelie comes from two parcels of roughly 40-year-old vines situated between the villages of Monthelie and Auxey-Duresses. The fruit is entirely destemmed before a fermentation lasting twelve days, then one year aging in barrels with a small percentage of new oak. As with the domaine's whites, there is beautiful purity and restraint, with low extraction and lovely aromatic finesse. With floral notes and bright red fruit, it is elegant enough to be enjoyed now, but can also be cellared for several years."
