100% Pinot Noir from Santenay, Burgundy, France.

HISTORY: Château de Laborde’s history began in 1119, when it was just a simple fortress near Beaune. Property of the Dukes of Burgundy from the 11th to 13th Century, it then became a Marquisate for Denis Brulard, the first President of the parliament of Burgundy in Dijon. His son transformed the buildings into a magnificent Château, completed in 1678, with a vineyard surrounding the Estate. Nicknamed- ‘The Versailles of Burgundy’, the Château was even envied by King Louis XIV himself! Time has taken its toll, especially after the Revolution, and the most grandiose buildings are gone.

The Château was bought in 1998 by Hervé Kerlann, "A wine trotter" from Brittany with a childhood in Libourne, and his wife Mandy, who fell in love with this place full of history, at the time owned by the Hospices de Beaune. Hervé’s life has always been strongly linked with the wine world. Today the estate represents 4 hectares in ownership completed by contracts of grapes for a total of 9 hectares, all vinified, aged and bottled at the Château by Hervé. He defines his winemaking as using the best resources available to him, ignoring a very “old world” administrative classification. His wines are local, daring wines, seeking pleasure first

ABOUT: The majority of the grapes come from the village of Santenay. Soil is composed of Clay and Chalk, & the average age of the vines is 45 years. 9500 bottles Produced Annually.

VINIFICATION: The grapes are hand-picked and 100% destemmed after sorting. Pre-fermentation maceration (12°C) for 3 days. Fermentation in temperature controlled vats with pumping-over and punching of the cap twice a day at the beginning. Ageing Free-run wine and press wine are aged separately, in oak barrels (30% new oak). Complete malolactic fermentation. Bottling is made after a very light filtration, with a minimal amount of sulfites.

TASTING NOTES: This medium bodied Red wine is Cherry Red, with aromas of Black Cherry, Raspberry, Strawberry, Sarawak Pepper, Cocoa, Ginger & Eastern Spices. On the palate this wine is well structured w/ a silky texture, and a nice balance between acidity and tannins. Flavors of Black Cherry, Raspberry, Earth, Mushroom, and Woodsy Spices. Med-length finish.

FOOD PAIRING: This wine will pair exceptionally well with Grilled Meats, Game Fowl (Turkey, Beijing Duck, Goose), Poultry, Salmon, or Soft and Bloomy Cheeses Suggested Serving temperature is 14°C (57°F).