Ruchottes-Chambertin Grand Cru AOP - Domaine Marchand-Grillot

The Ruchottes-Chambertin Grand Cru from Domaine Marchand-Grillot in Burgundy shows a bright, light red color in the glass. Held at a slight angle, the red wine glass reveals a charming garnet red hue at the rims. After the first swirl, one can perceive a perfect balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. The nose of this red wine from Burgundy delights with aromas of raspberry and sour cherry. If we trace the aromatics further, chocolate, earthy and vanilla come in, enhanced by the oak influence.

On the palate, Domaine Marchand-Grillot's Ruchottes-Chambertin Grand Cru opens pleasantly dry, grippy and aromatic. On the tongue, this well-balanced red wine is characterized by an incredibly dense texture. The finale of this very maturing red wine from the wine-growing region of Burgundy, more precisely from Cote de Nuits and Haute Cotes de Nuits, finally convinces with exceptional reverberation.

Vinification of the Ruchottes-Chambertin Grand Cru from Domaine Marchand-Grillot

This wine clearly focuses on one grape variety, and that is Pinot Noir. Only premium grape material was brought in for this exceptionally balanced single varietal wine from Domaine Marchand-Grillot. Of course, the Ruchottes-Chambertin Grand Cru is also determined by climate and viticultural style Cote de Nuits and Haute Cotes de Nuits. This French wine can be described as an Old World wine in the best sense of the word, with an exceptionally impressive presentation. After the hand harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully crushed. Fermentation follows in small wood at controlled temperatures. Fermentation is followed by aging for several months in French oak barrels.

Food recommendation for Domaine Marchand-Grillot Ruchottes-Chambertin Grand Cru

This French red wine is best enjoyed tempered at 15 - 18°C. It is perfect as an accompaniment to stuffed peppers, veal escalope with beans and tomatoes or goose breast with gingered red cabbage and marjoram.

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