Domaine Des Tournons Tripoz Bourgogne Pinot Noir

Established in 1989, Domaine Catherine et Didier Tripoz is located in Charnay-lès-Mâcon at the southern end of the Mâcon appellation in eastern France. The village sits on the outskirts of the town of Mâcon, just about 100 miles from Geneva, Switzerland.

The vineyard covers 13 hectares and is planted mainly with Chardonnay with smaller plots of Pinot Noir and Gamay. The Tripoz family is committed to producing grapes of the highest quality. They are respectful of the terroir and the environment. After a three-year process, begun in 2018, the estate was granted a certificate of organic agriculture.

The vines are between 20 and 65 years old. The soil is regularly ploughed to promote deep rooting and to improve its microbial life. The youngest plots are grassed in order to limit the vigour of the vines. The wines of Domaine Catherine et Didier Tripoz are aged separately plot by plot for six to 12 months in barrels or vats, depending on the vintage.

Pinot Noir,

• Soil type: Clay-limestone
• Vineyard area cultivated for this wine: 1.80 ha
• Average vine age: Most of the vines are over 50 years old, and Didier planted even his youngest vines 30 years ago. Consequently, yields are not exceptionally high, at less than 50 hectoliters per hectare.  At least 70 years old for this Pinot Noir.
• Farming method: Sustainable agriculture, certified organic

All the grapes are hand harvested. Aging in oak barrels for 9 months.

This traditional Burgundy grape variety gives this wine lovely ruby hues evolving to a brick-red “colour” during its development. Its tannins, present in its youth although supple, will melt during its evolution as the wine breathes. Aromas of red fruits (blackcurrant, blackberry) will subside to tend towards “complex” aromas of leather, pepper, liquorice and spices.

Enjoy with red meats, game birds, mushrooms and cheese.

Nolan - From the Spotlight On French Red Wines & Their Global Influences blog

Pinot Noir is grown in many areas of France but it would be an absolute shame not to show off a wine from Bourgogne, unfortunately this is a very expensive region. The land costs alone are some of the highest in the world! These days, even the “village level” wines of the Cote d’Or are in such high demand the prices are too high for the average person to enjoy with any regularity. Today I would like to draw your attention to this, a more humble wine, a regional “Bourgogne Rouge.” These regional wines can again, be quite expensive for what you find in the bottle but sometimes, you can find some real gems. Gems such as this wine, or the great value wines from Domaine Rochebin, I have chosen this Domaine Des Tournons as it is a relatively new wine for us.

Situated in the picturesque village of Charnay-lès-Mâcon at the southern end of the Mâcon appellation, in the Southern end of Bourgogne itself. Domaine Des Tournons have 13 hectares of vines, mainly planted to Chardonnay as is typical in the area, with smaller plantings of Pinot Noir. The vines are farmed following organic principles, with the vines being classed as “vieilles vignes,” old vines. The youngest vines are 30 years old with the oldest plants being over 70 years old. These older vines have a reduce yield, with more concentration in their fruit. Aging is 9 months French oak barrels.

I was quite surprised by the concentration of this wine when we first tried it, it punches above its price point and I would even describe it as “good value,” something I didn’t believe was even possible for a Bourgogne!

As with any good Bourgogne, this wine rewards patience. The flavours are nuanced and evolve steadily with an initial fruitiness developing into spice, fennel and leather as the wine breathes.

This earthier style of Pinot Noir cries out for traditional foods. Mushroom dishes are an absolute winner with this style of wine, as are the more funky pungent flavours of rind washed, squishy French cheese. The subtle power of the Pinot Noirs of Bourgogne can stand up to heartier red meat dishes too, so long as you choose a lighter cut such as a fillet steak but be warned not to lose the wine behind a heavy sauce.