Red Burgundy Wines
Every red Burgundy in our cellar, from regional Bourgogne Rouge to the grands crus of the Côte de Nuits and the Côte de Beaune. Almost all are Pinot Noir, chosen at the domaine by our team in Beaune.
What defines red Burgundy
Red Burgundy is Pinot Noir grown on the limestone and marl slopes that run south from Dijon through the Côte de Nuits and the Côte de Beaune, then on into the Côte Chalonnaise. A few regional wines add Gamay, as in Bourgogne Passetoutgrain and Coteaux Bourguignons, but the range is built on a single grape read through hundreds of different plots.
The four levels
Each wine sits on one rung of the classification. Regional Bourgogne Rouge and Bourgogne Côte d'Or come from vines across the region. Village wines carry the name of one commune, such as Gevrey-Chambertin, Volnay or Santenay. Premiers crus add the name of a classified climat to the village name, and grands crus, such as Chambertin, Musigny or Clos de Vougeot, carry the vineyard name alone.
How to choose and when to open
The Côte de Nuits gives firmer, darker reds; the Côte de Beaune, Pommard aside, tends towards a more fragrant and supple style; the Côte Chalonnaise offers lighter wines that open early. As a guide from our own cellar notes, regional reds drink well within 3 to 8 years, villages over 5 to 12 years, premiers crus over 8 to 18 years, and grands crus over 12 to 30 years. Serve at 16 to 18 °C, after 20 to 30 minutes in a decanter for the younger vintages.
The growers we hold
The selection comes mostly from family domaines we visit each week: Bruno Clair, Robert Chevillon, Hudelot-Noëllat, Anne Gros, Denis Mortet, Domaine de Montille, Bachelet-Ramonet, Lucien Muzard and Domaine Joblot, among more than eighty producers. For a recommendation, write to the concierge on WhatsApp or at contact@arcanacabinet.com.