Bourgogne La Digoine 2024 Domaine de Villaine

The Bourgogne Côte Chalonnaise La Digoine 2024 from Domaine de Villaine is a monopoly of 1.39 hectares, one of the most engaging reds from Bouzeron. Without pretence, it speaks its terroir with depth, suavity and discreet elegance. A relaxed wine, saline and full of vibration, that far exceeds the level of its appellation.

The terroir and the vines

La Digoine is a lieu-dit at the foot of the slope, below the Hermitage ridge, where the soil runs deeper. It has been known for centuries for the quality of red wine produced there. The domaine has planted selections of fine Pinot Noir with modest yields, cultivated in organic farming. Harvesting is done by hand. Winemaking involves 60% whole-bunch grapes and fermentation in wooden vats, followed by ageing in barrels and demi-muids. The wine's energy stems from the singularity of its terroir, linked to the village's water source. The water that feeds La Digoine's subsoil relaxes the wine and makes its aromatic expression very fluid.

Tasting profile

The robe is a deep ruby. The nose is discreet yet intense, of suave elegance. The attack is fresh and pleasant. The palate is fleshy but remains dynamic, carried by silky, almost dark tannins of great quality and structure, accompanying notes of blackcurrant, crushed strawberry and cherry. The fruit, still marked by whole-bunch fermentation and ageing, reveals itself gradually. The finish is nearly saline, with a mineral bitterness, signature of the fruit skin and terroir quality. Take time to distinguish between the sensations on the palate, those of the fruit and those of terroir vibration.

The domaine

Acquired in 1971 by Aubert de Villaine, co-owner of Romanée Conti, and his wife Pamela, Domaine de Villaine is now run by his nephew Pierre de Benoist. Based in Bouzeron village, it practises demanding viticulture, converting to organic farming from 1986. The domaine grows mainly Aligoté Doré in Bouzeron, along with Chardonnay and Pinot Noir in Rully and Mercurey.

Food pairing

This red suits red meats and many cheeses, avoiding soft-paste varieties like Camembert, Brie or Vacherin. Serve at 16°C when young, 18°C as it ages. It rewards patience, best enjoyed after two to five years, and will age for twelve to fifteen years in proper storage.