Domaine Paul Pillot Bourgogne Rouge, 2023

Domaine Paul Pillot Bourgogne Rouge, 2023

Regular price $56.00

100% Pinot Noir. If you've been a client and friend of the Shop(s) for awhile now, you may recall the deeper story of this very special and very delicious classic Red Burg.** Either way, treat yourself to a bottle of the freshly released vintage and rip the cork on an otherwise just-a-weeknight to lend something special to your Table. The wine is back until it is gone again. Organic 50+ year old vines in Chassagne-Montrachet and Santenay. 30% whole cluster. Indigenous yeast. Aged in older barrel. Unfined & Unfiltered.Best served with the simply chicken with shallots and lemon pictured above or, for a Saturday evening treat a roasted duck breast with lentils. This versatile benchmark wine is as fun to drink as it is save (so be SURE to STASH some in the Cellar for years to come!). Bottoms up!

**The 'Silver Linings' Back Story on this Special Wine:

Each year, we recall the Spring of 2020 when the finest restaurants in Manhattan were closed and this delicious 'Table Wine' could be on your own table for the VERY FIRST TIME previously STRICTLY RESERVED for By-The-Glass Service at ultra fine restaurants in Manhattan.

The legacy of our Annual Allocation continues! We are very grateful. Enjoy with friends & family & a casually delicious table.

  • Dry
  • Light Tannins
  • Organic
  • High Acid
  • Fruit Forward
  • Medium Bodied

This product is available for Local Delivery/Pickup from:

  • West Hartford

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PAIRS well WITH

  • Poultry
  • Grilled Foods
  • Roasted Vegetables

Details

From our importer: “Domaine Paul Pillot, today one of the finest addresses in the Côte de Beaune, has been directed since 2004 by the young and dynamic Thierry Pillot. Characterful, elegantly textural and mouthwateringly incisive, these are superb…readers shouldn’t hesitate to buy whatever bottles they can find.”

-William Kelley, Wine Advocate

Domaine Paul Pillot was founded in 1900 by Jean-Baptiste Pillot, a barrel maker by trade, who decided to focus full-time on his vines. His sons, Alphonse and Henri, succeeded him after the conclusion of World War I, increasing the Domaine’s holdings significantly and beginning to bottle their own wines. Henri’s son Paul then took over the Domaine in 1968, acquiring more prestigious vineyards across Chassagne-Montrachet and Saint-Aubin. Today, the domaine owns 13 hectares of vines (4.5 in red) and is run by Paul’s son Thierry who began working in 1999, before taking over full time in 2004. Thierry is the 4th generation to take on the reins of this storied property and is one Burgundy’s brightest stars. Under Thierry the focus has been put squarely in the vineyards, with a discreet use of new wood and a non-interventionist approach in the cellar. The result is wines of extraordinary finesse and palate staining purity that perfectly reflect the finest terroirs of Chassagne-Montrachet and Saint-Aubin.

Practicing organic
From vines in Chassagne-Montrachet and Santenay
50+ year old vines
30% whole cluster
Indigenous yeast
Aged in older barrel
Unfined and unfiltered

CURBSIDE PICKUP

Place your order online for same-day pick up in-store.

local delivery

For all orders over $50, we offer free local delivery within a 10 mile radius of each respective Shop in Morris and West Hartford.

us shipping

We ship wine to many states. UPS Ground is our preferred third party carrier.

BOTTLE by BOTTLE

  • handmade

    Small production and careful craft: wine tastes better when someone has made it just for you.

  • no farms, no wines

    From grape to glass, mindful farming and work in the vineyard that is good for the bees and good for the trees is everything. We make sure it’s ‘made-the-right-way' so you can sit back and indulge.

  • Around the Table

    What matters most is how delicious your Table can be. Fancy or just plain fun, our collection of the everyday to the extraordinary promises a special night ahead.

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In GOOD TASTE

Our stories and work in the Kitchen, on the Wine Route, and in the Cellar: explore to see how we make it delicious.