Winery Marc JambonMâcon-Pierreclos
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Gamay noir.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Mâcon-Pierreclos from the Winery Marc Jambon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mâcon-Pierreclos of Winery Marc Jambon in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Mâcon-Pierreclos of Winery Marc Jambon in the region of Burgundy often reveals types of flavors of microbio.
Food and wine pairings with Mâcon-Pierreclos
Pairings that work perfectly with Mâcon-Pierreclos
Original food and wine pairings with Mâcon-Pierreclos
The Mâcon-Pierreclos of Winery Marc Jambon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of kig ar farz breton, tournedos rossini with port sauce or provençal tart with rabbit.
Details and technical informations about Winery Marc Jambon's Mâcon-Pierreclos.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Mâcon-Pierreclos from Winery Marc Jambon are 2016, 2015
Informations about the Winery Marc Jambon
The Winery Marc Jambon is one of of the world's greatest estates. It offers 33 wines for sale in the of Mâcon-Pierreclos to come and discover on site or to buy online.
The wine region of Mâcon-Pierreclos
Mâcon geographical appellation (2005) on the commune of Pierreclos in the Haut-Mâconnais. Chardonnay for whites, Gamay for reds and rosés. Pale golden robe, expressive nose of dried fruits and floral notes reminiscent of beeswax, oak aging adds integrated toast and spices. Opulent and unctuous palate balanced by fresh finish.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
