Winery Patrice PhilippeElevage Vieille Tradition Auxey-Duresses 1er Cru 'Le Val'
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Elevage Vieille Tradition Auxey-Duresses 1er Cru 'Le Val'
Pairings that work perfectly with Elevage Vieille Tradition Auxey-Duresses 1er Cru 'Le Val'
Original food and wine pairings with Elevage Vieille Tradition Auxey-Duresses 1er Cru 'Le Val'
The Elevage Vieille Tradition Auxey-Duresses 1er Cru 'Le Val' of Winery Patrice Philippe matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of steak tartare, roast veal orloff with mushrooms or rabbit in foil.
Details and technical informations about Winery Patrice Philippe's Elevage Vieille Tradition Auxey-Duresses 1er Cru 'Le Val'.
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.
Informations about the Winery Patrice Philippe
The Winery Patrice Philippe is one of wineries to follow in Auxey-Duresses Premier Cru.. It offers 5 wines for sale in the of Auxey-Duresses Premier Cru to come and discover on site or to buy online.
The wine region of Auxey-Duresses Premier Cru
Nine Premier Cru climats on the south-facing Montagne de Bourdon slopes (Côte de Beaune): mostly Pinot Noir (27 ha) with structured and austere profiles evoking a lighter Pommard — ruby colour, cherry, raspberry, undergrowth and spice aromas, ageing 5–15 years. Chardonnay (2 ha) as taut whites recalling a leaner Meursault, almond, apple and flint notes. Clay-limestone soils, flagship climats: Les Duresses, Climat du Val, Clos du Val, La Chapelle.
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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
