2010 Bourgogne Rouge, Domaine Ghislaine Barthod

2010 Bourgogne Rouge, Domaine Ghislaine Barthod

Product: 20101019445
Prices start from £250.00 per case Buying options
2010 Bourgogne Rouge, Domaine Ghislaine Barthod

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
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Description

A quite chocolatey nose sets the pulse racing before a rich and full mouthful envelopes the palate encased by some structural tannins behind. Give this wine some time in the cellar.
Jasper Morris MW, Burgundy Director

Ghislaine Barthod harvested her small crop, 35% to 40% down on 2009, from 24th September over 5 days. She feels that the wines are riper than 2002, our suggestion for a comparable vintage. We tasted on a day shrouded in mist when everything seemed dank and dour, so it is more than likely that Ghislaines wines will turn out more lively and fragrant than reported below, when the structure appeared to dominate.

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About this WINE

Domaine Ghislaine Barthod

Domaine Ghislaine Barthod

Ghislaine Barthod’s domaine originated in the 1920s with Marcel Noëllat, whose daughter married Gaston Barthod – a soldier stationed in Dijon who came to buy some wine and got the girl as well. He gave up military life for the vineyards in ’60.

His daughter, Ghislaine, and her partner, Louis Boillot, bought their current premises overlooking Premier Cru Les Feusselottes in ’86. Though they share the team who work the vineyards, the vinification and commercial aspects of their businesses are kept separate.

The domaine has an incomparable range of Chambolle-Musigny terroirs, with 11 separate Premier Cru bottlings and highly regarded Bourgogne and village wines.

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Bourgogne Rouge

Bourgogne Rouge

Bourgogne Rouge is the term used to apply to red wines from Burgundy that fall under the generic Bourgogne AOC, which can be produced by over 350 individual villages across the region. As with Bourgogne Blanc and Bourgogne Rosé, this is a very general appellation and thus is hard to pinpoint any specific characteristics of the wine as a whole, due to the huge variety of wines produced.

Around 4,600 acres of land across Burgundy are used to produce Bourgogne Rouge, which is around twice as much as is dedicated towards the production of generic whites.

Pinot Noir is the primary grape used in Bourgogne Rouge production, although Chardonnay, Pinot Blanc, Pinot Gris and in Yonne, César grapes are all also permitted to make up the rest of the wine. These wines tend to be focused and acidic, with the fruit less cloying than in some New World wines also made from Pinot Noir, and they develop more floral notes as they age.

Although an entry-level wine, some Bourgogne Rouges can be exquisite depending on the area and producer, and yet at a very affordable price.

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Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.

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When is a wine ready to drink?

We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.

Not ready

These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.

Ready - youthful

These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.

Ready - at best

These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.

Ready - mature

These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.