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  • Prosper Maufoux, Bourgogne Rouge

Prosper Maufoux, Bourgogne Rouge

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100% Pinot Noir from Beaune, Burgundy, France. Woman winemaker.
Elegant & gracefully structured. Aromas of dark cherry, a handful of red roses & spice on a truffle driven forest floor. Cleansing acidity & gentle tannins resolve in a long, complex finish

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100% Pinot Noir from Saint-Aubin, Beaune, Burgundy, France.

ABOUT: Our traditional family-owned Wine House is located in the beautiful village of Santenay in the south of the Cote de Beaune since 1860. The skills and know-how at Prosper Maufoux have been at the service of a wide range of Burgundian appellations. The grapes used in this Cuvée are from the Côte d’Or near the city of Beaune. The soils are predominantly chalky clay, which help to highlight all the elegance of Pinot Noir.

VINIFICATION: Grapes are sorted and de-stemmed before being taken to the vats using a conveyor belt in order to keep the grapes whole and avoid damaging them. Cold pre-fermentation maceration is carried out at 10°C for 4-5 days. During this stage, the fruit aromas and other components such as anthocyanins are released. This is followed by fermentation, during which the cap is punched down on a daily basis in order to extract tannins. The wine is vatted for 18 to 20 days before being aged in lightly toasted barrels with 10% new oak.

TASTING NOTES: Ruby in color with purple tints. Elegant, yet surprisingly opulent with explosive aromas of fresh fruits like Raspberry, Black currant and Red Berry, with hints of red Roses, Spice, Sous Bois (Forest Floor), and Mushroom. In the mouth it is harmonious and balanced, with the red and black fruit notes carrying through, alongside delicate Spice notes, Earth and Truffle. Perfectly balanced between freshness and fruitiness – cleansing acidity and gentle tannin resolve in a long, complex finish. Drink now through 2026.

FOOD PAIRING: Pair this wine with Fatty Fish like Salmon, Tuna or Swordfish, or with Game Poultry like Pheasant, Duck, or Goose; this wine will also pair beautifully with Filet Mignon, Venison, or Firm Cheeses. Serve between 13 and 15°C.

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