A rare red Premier Cru from the Côte de Beaune: Pinot Noir from a young, biodynamically oriented family estate with roots dating back to the 19th century.
Clear, medium-deep ruby red with garnet reflections at the rim of the glass.
Nose
Ripe cherry, raspberry and redcurrant, accompanied by floral hints of violet as well as fine spice and undergrowth notes.
Palate
Dry, juicy and precise, with silky tannins, lively acidity and a long, mineral-driven finish.
Character
A Burgundy of classic elegance – concentrated yet never heavy; the 13.5% ABV supports a finely structured, balanced frame that offers pleasure even in its youth and possesses ageing potential.
Pairing
Pan-roasted duck breast with cherries, herb-crusted rack of lamb or mushroom risotto with Parmesan.
Notes
Red Premier Crus from Chassagne-Montrachet are a rarity – the village is primarily famous for white wine. Pierre-Antonin Darviot vinifies with up to 100% whole-bunch fermentation, dispenses with fining and filtration and uses sulphur only minimally; the domaine has been organically certified since 2022.
Tasting note
Character
A red Chassagne-Montrachet is a rarity today – the village is world-famous for its white Grands Crus, yet the Pinot Noir from the Premier Cru Les Bondues proves that the limestone soils of the Côte de Beaune can do both. This 2022 reveals the finely structured, floral side of Pinot Noir: red cherries, wild raspberries, a hint of rose petal and beneath it all a cool, chalky precision. Dry, with 13.5% alcohol by volume, it remains slender and silky at once – Burgundy in its discreet, unobtrusive form.
Terroir & Origin
The Domaine Darviot-Perrin is based in Monthélie, the village nestled between the giants Meursault and Volnay – an area long overshadowed by its famous neighbours and now counted among the most appealing origins of the Côte de Beaune. The family has owned parcels in the region since the 19th century; their 11 hectares are spread across Monthélie, Volnay, Meursault and Chassagne-Montrachet and include seven Premier Cru vineyard sites. Since 2019, Pierre-Antonin Darviot has run the estate as the tenth generation, consistently converting it to biodynamic viticulture and obtaining organic certification in 2022.
Grape Variety & Vinification
Pinot Noir, Burgundy’s great red variety, demands restraint rather than ambition in the cellar. Pierre-Antonin Darviot, who studied oenology in Beaune and gained experience in the Loire as well as New Zealand, vinifies using whole-bunch fermentation – the stems lend his wines floral notes and silky tannins. He dispenses with fining and filtration and uses sulphur only minimally. The result is a Burgundy of classic elegance, already accessible when young and gaining further complexity with bottle ageing.
Food Pairings
To complement its fine tannin structure and fresh fruit, try duck breast with cherry sauce, roasted quail or a simple coq au vin. Mushroom dishes – such as chanterelles on toasted sourdough bread – or a ripe Époisses also underscore the earthy depth of this wine. Served at 16 degrees, it unfolds its entire quiet nobility at the table.
