LeDomduVin: Casual night with four excellent wines!

Casual night with four excellent wines! 

Maison Piper-Heidsieck "Rare" Champagne Brut Millesime 2008

The history of the "Rare" bottle dates back to 1885 when Piper-Heidsieck made a very exclusive cuvée to mark its 100th anniversary. This special bottle was presented to Queen Marie Antoinette of France. It was crafted by Fabergé, the famous jeweler of Tsar Nicholas II, known for his elaborate jeweled eggs. The design was majestic, decorated with white gold, diamonds, and lapis lazuli gemstones. 

A century later, the first "Rare" cuvée was produced in 1976. The bottle featured ornamentation by Parisian jewelers Van Cleef & Arpels, clearly inspired by the original Fabergé design. Later editions were created by Arthus Bertrand, offering a more subdued but still elegant and stylish appearance.

In the past 49 years since its creation, the "Rare" cuvée has only been produced in the best vintages, reflecting its name: 1976, 1979, 1985, 1988, 1990, 1998, 1999, 2002, 2006, 2007, 2008, 2012, and 2013, as well as in rosé in 2007, 2008, 2012, and 2014.  

The 2008 vintage, released in 2021, does not feature the name Piper Heidsieck on the bottle or front label, as since 2018, "Rare" has been sold as a separate brand from the rest of Piper-Heidsieck champagnes, similar to how Moët & Chandon markets "Dom Pérignon" independently from its main wines.

 

Originating from an exceptional vintage in Champagne, Piper-Heidsieck's prestige cuvée "Rare" 2008 has been crafted from grapes sourced from some of the finest parcels available to the house. The 2008 vintage's backbone comes from the Montagne de Reims, offering intensity, complexity, and minerality, balanced by Chardonnay from grand cru villages in the Côte des Blancs and Pinot Noir from Ambonnay. These villages also supply grapes for some of the world's most highly sought-after champagnes, including Krug and Salon.   

The resulting champagne is stunning, showcasing the exceptional qualities of the vintage. Besides its pale golden color and fine, small, lively bubbles, it immediately bursts with energy, freshness, and crispness in the nose, with expressive aromas of yellow and orange fruits, citrus, nuts, spices, and mineral nuances. The palate is fresh, clean, complex, and layered, with a lovely toastiness and richness of aroma and flavor from extended aging on the lees (about 13 years). No wood is involved in the process, but you still detect some vanilla and nutty notes mingling with pear, exotic fruits, and coconut, enhanced by citrus nuances that expand nicely from the attack through the lingering finish. Superb!   

Domaine Michel Niellon Chassagne-Montrachet 1er Cru "Les Chaumées" "Clos de la Truffière", Burgundy 2021

Domaine Michel Niellon is a well-respected producer of white wines in Chassagne-Montrachet, Côte de Beaune, Burgundy. The estate is known for its classic, mineral-driven, and age-worthy Chardonnays, especially its Premier and Grand Cru bottles. The wines are made with an emphasis on showcasing the terroir of each vineyard, balancing sharp minerality with rich, ripe fruit. 

Founded in the 19th century by Léon Niellon, the estate was expanded by Michel Niellon, who started working with his father Marcel in 1957. They have produced more than 50 exceptional vintages. The domaine began bottling in the 1960s, building a reputation for quality. From the original 4-hectare estate in Chassagne-Montrachet, Michel established a notable reputation by making rich, ripe Premier and Grand Cru white Burgundies, as well as a small amount of excellent Premier Cru red. Today, three generations of the Niellon family work at the domaine.

With the help of his son-in-law, Michel Coutoux, who joined him in 1991, Niellon has increased the estate’s production by acquiring new vineyards and expanding the winery. His grandson, Matthieu Bresson, also joined the winery after graduating from La Lycée Viticole in Beaune. Each generation brings its own knowledge and expertise to produce the finest wines. The winery is now managed by Michel’s son-in-law, Michel Coutoux, and his grandchildren, Mathieu and Lucie, with 8 hectares of vineyards, all in Chassagne-Montrachet, including small holdings in prestigious Grand Crus like Bâtard-Montrachet and Chevalier-Montrachet.

The Niellons spend significant time in the vineyard, where they use sustainable methods such as plowing for weed control, avoiding herbicides, and employing lutte raisonnée for pest management. The family prioritizes early harvests to maintain acidity, often choosing to pick first in the village, where grapes ripen quickly due to their proximity to houses and benefit from slightly warmer temperatures than in the vineyards, causing them to ripen faster. 

Grapes are hand-harvested, fermented naturally in stainless steel tanks, and aged in French oak barrels (25% new) to blend terroir expression with richness. Recent tests include using concrete egg-shaped vats. The estate can produce up to 50,000 bottles annually, including Bourgogne Chardonnay, village-level Chassagne-Montrachet, and Premier Cru wines like Clos Saint-Jean, La Maltroie, and Les Vergers. Today, Domaine Michel Niellon’s wines, made in small batches from carefully farmed parcels, are regarded as benchmarks of classic white Burgundy, known for their minerality, elegance, precision, and longevity, qualities enhanced by their rarity.

Made from century-old vines planted in the "Clos de la Truffière," a walled enclosure at the top of the slope of the Premier Cru "Les Chaumées" vineyard, neighboring St-Aubin, the 2021 Chassagne-Montrachet 1er Cru "Les Chaumées" "Clos de la Truffière" is a beautiful wine. The nose offers complex aromas with lime peel, green apple, mineral notes, and flint nuances. The palate is fresh, textured, and ample, with extra richness from the old vines enhancing the wine with both density and length, reminiscent of grand cru quality. The finish is long and fresh, displaying high acidity and a racy, tensile style, characteristic of the vintage. Once again, despite the challenging conditions of the vintage, Domaine Michel Niellon has succeeded in producing a wine with finesse, complexity, and excellent aging potential. Well done!

Domaine Jean Grivot Clos de Vougeot Grand Cru, Burgundy 2018

Domaine Jean Grivot is a winery in the Côte d'Or, Burgundy, known for its rich, aromatic Pinot Noir wines with bright red fruit flavors.

The Grivot family originally came from the Jura region and had been growing vines since the mid-17th century. Just before the French Revolution, they moved to Vosne-Romanée. The estate was expanded in the early 1900s by Gaston Grivot, who sold some of his lesser plots to buy a parcel in the renowned Clos de Vougeot in 1919. Established in the 1930s, Domaine Grivot became one of the first Burgundy domaines to bottle and sell its own wines. Jean Grivot took over from his father, Gaston, in 1955. 

Today, the estate is owned by Jean's son Étienne, who took over from his father in 1987, along with his wife Marielle Grivot (Patrick Bize's sister, of Domaine Simon Bize). Their daughter, Mathilde Grivot, the fifth generation, has been the winemaker since 2017, succeeding her parents. Mathilde offers a new perspective while upholding the longstanding traditions of the Grivot family.

Located in Vosne-Romanée, the domaine exclusively makes wines from its own vineyards. Grivot owns about 15 hectares (37 acres) of land across Vosne-Romanée and Nuits-Saint-Georges, including plots in Echézeaux, Richebourg, and a notable 1.9-hectare (4.6-acre) parcel in the famous Clos de Vougeot vineyard. The vineyards are farmed organically (though not certified) and planted mostly with Pinot Noir, with a few rows of Chardonnay used for Bourgogne Blanc. 

All of Grivot's vineyards are planted at high densities to promote competition among the vines, which helps reduce yields. This reduction is further supported by green harvests, which lower crop size to improve quality. The vines are all 40 years or older.

At the winery, the bunches are 95 percent destemmed and then undergo four to six days of cold maceration before fermentation in stainless steel, with no more pigeage after fermentation begins. Grivot's wines are generally aged in oak barrels for 15 to 18 months with varying amounts of new oak: around 25 percent for village wines, up to 60 percent for premier cru, and as much as 70 percent for grand cru. Wines are bottled without fining or filtration following lunar cycles and atmospheric pressure.

Having tasted it over the past few years, the 2018 Clos Vougeot was initially quite tight and closed, but it is now starting to open up and seems much more approachable. Although the vintage was marked by a warm, dry growing season that led to early flowering and a relatively early harvest, resulting in wines with concentrated fruit and notable ripeness, and some concern about a lack of freshness, some producers like Domaine Grivot managed to maintain balance, creating juicy red wines with both richness and vibrancy. The nose is still a bit closed, but opened up after about 15 minutes of aeration. The medium-bodied palate displays dense flavors of red and dark fruits, along with earthy and slightly savory nuances, supported by enough acidity to balance the fruit and tannins. The finish is a little dry but still quite good, offering plenty to enjoy.

 

Chateau Haut-Bailly Grand Cru Classe Pessac-Leognan, Bordeaux 2009

Since I already dedicated a detailed post to Chateau Haut-Bailly last month (read it here), I will simply describe the wine. As I've mentioned many times before, I love Haut-Bailly. It is one of my favorite Pessac-Léognan wines. Beyond its opaque color, it offers enticing aromas of blackcurrants and blackberries combined with earthy, graphite, tobacco, and spice notes. Medium to full-bodied, the palate is dark, ripe, rich, layered, elegant, generous, and complex, with excellent structure and texture, a long finish, and some tannins that will need more time to fully integrate. I had to double decant it to enhance its aroma and remove sediments. It mellowed out after 20 minutes. I loved it. 

Like my grandfather used to say (for food): "Ça ne peut pas être mauvais, il n'y a que de bonnes choses dedans!"

Same for these wines; they can not be bad since there are only good things in them! 😋👍🍷

Cheers! Santé!

Dom

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Unless stated otherwise, all rights reserved ©LeDomduVin 2025, on all the contents above including, but not limited to, photos, pictures, drawings, illustrations, collages, visuals, maps, memes, posts, texts, writings, quotes, notes, tasting notes, descriptions, wine descriptions, definitions, recipes, graphs, tables, and even music and video (when and where applicable).

LeDomduVin: Korean food paired with Burgundy wines

Korean food paired with Burgundy wines

Pairing Korean food and wine can be tricky due to the bold and varied flavors in Korean cuisine, but it's definitely doable. The secret is to select wines that enhance, rather than fight against, the food's qualities and flavors, favoring wines with bright acidity, fruit-forward profiles, and moderate tannins. 

Over time, I have learned that when pairing Korean food with wine, it's better to focus on the main protein or dish rather than the side dishes. Keep the wine versatile enough to simplify the pairing process, rather than trying to find wines that complement every flavor.

Generally, it's better to avoid heavy and tannic red wines, as they can clash with spicy or savory dishes. Choosing lighter-bodied reds with good acidity is usually a safer option. However, most sommeliers and connoisseurs will tell you that dry or slightly off-dry, yet crisp, whites, such as Sauvignon Blanc or Riesling, are generally good choices for spicy dishes. Off-dry wines can be a good match for Korean dishes that have some sweetness or spice.  

Korean dishes often feature a mix of spicy, sweet, salty, and umami flavors, making it challenging to find a single wine that pairs well with all of them. Still, I was up for the challenge and chose Burgundy wines, which generally also pair well with Korean food.  

The host wanted me to serve only red wine, but, as mentioned above, I knew I had to bring some white wine as well, since it's usually better appreciated with Korean food. I usually follow my instincts, and luckily, I did again, as the white wine turned out to be more successful than the red.  

The challenge was to find a fruit-forward white wine with bright acidity and good minerality, complex enough to complement the food without overpowering it. Chassagne-Montrachet came to mind, and given my recent successful pairing experience with the succulent Batard-Montrachet from Fontaine-Gagnard at another event, I decided to opt for their Chassagne-Montrachet 1er Cru Les Caillerets 2020 (one of my favorites from Chassagne), which combines complexity, amplitude, and freshness.   

For the red, I chose a Volnay. Known for its freshness, elegance, delicate character, and moderate tannins, it's often described as a "feminine" wine, especially when compared to the more robust wines of Pommard, its neighbor. Coincidentally, I also brought a Pommard in case the host and his guests found the Volnay too light. 

The wines received praise from the attendees, especially the white wine, which was delightful and paired exceptionally well with the food. My taste buds also confirmed this, as I had the opportunity to sample some of the food in the kitchen, paired with a bit of each wine. Tasting food and wine together is crucial for a sommelier, as it is the only way to develop a refined palate and create palate memories that enhance one's taste, experience, and knowledge. Once again, I was happy and content with the choices I made. 

 

Domaine Fontaine-Gagnard Chassagne-Montrachet 1er Cru "Les Caillerets" 2020

Having opened their superb Batard-Montrachet 2020 a few days earlier, I wanted to revisit the experience. However, since Korean food requires more acidity, this Chassagne-Montrachet 1er Cru Les Caillerets 2020 would be an ideal pairing. I hadn't tried it in a while, but knowing the quality of Fontaine-Gagnard's wines and their unmistakable freshness and minerality, I wasn't taking much risk and was confident it would be a hit.   

Domaine Fontaine-Gagnard was established in 1985 by Laurence Gagnard, a member of the Gagnard family in Chassagne, and Richard Fontaine. Since 2007, the domaine has been skillfully led by Céline Fontaine, who blends youthful energy and a touch of tradition with the Burgundian legacy established by her parents, creating classic examples of some of Burgundy's most renowned climats. The domaine produces wine from three Grand Crus and twelve different Premier Crus, including iconic parcels such as Le Montrachet, Les Caillerets, and La Romanée.

This Chassagne-Montrachet comes from a 0.56-hectare plot called "Vigne Derriere," which was purchased by Celine's parents in the late 1990s as part of the Premier Cru vineyard "Les Caillerets." The vines, planted between 1962 and 1966 (approximately 60 years old), grow at an altitude of 220 to 325 meters on clay-limestone soils, with optimal southeast sun exposure. The soil in the upper part of the vineyard is very shallow, steep, and dotted with white stones, while the lower part is rich in clay.  

The grapes are hand-harvested. Alcoholic and malolactic fermentations occur directly in barrels for 10-15 days using native yeasts. The wine is then aged for approximately 11 months in new and used barrels, comprising one-third new oak, one-third 2-year-old oak, and one-third 3-year-old oak. Afterward, it is fined (clarified with casein and bentonite) and lightly filtered before bottling. 

The Chassagne-Montrachet 1er Cru Les Caillerets 2020 is a masterpiece of elegance, subtlety, and refined complexity, enhanced by excellent acidity and mineral notes. In the glass, it has a pale straw color with green reflections. The nose is charming and enticing, offering a blend of citrus and stone fruit aromas that mingle with herbal, floral, waxy, and buttery hints. Light to medium-bodied on the palate, it feels incredibly fresh with razor-sharp acidity. The flavors mirror those on the nose—straight, focused, complex, layered, yet light on its feet. It is elegant and graceful like a ballerina, gently expanding toward a long, buttery, mineral finish. I would compare it to a lighter version of their Batard-Montrachet. Celine definitely has the magic touch!      

Domaine Xavier Monnot Volnay 1er Cru "Clos des Chenes" 2021

Xavier Monnot is a notable producer in Meursault, recognized for a winemaking style that highlights purity of fruit, elegance, and complexity. Before releasing the 2005 vintage, the estate was known as Domaine René Monnier, named after Xavier's grandfather. In 2005, with improvements to his vineyard and cellar, Xavier began bottling his wines under his own label. 

Domaine Xavier Monnot is a 42-acre estate in Meursault with vineyards stretching from Beaune to Maranges. Sixty percent of the Domaine's production is white and forty percent red, with several premier cru vineyards in Meursault, Chassagne-Montrachet, Puligny-Montrachet, Beaune, Volnay, and Maranges. Xavier believes in maintaining an average vine age of 30 to 40 years and practices "lutte raisonnée." (*)

Clos des Chênes is the largest premier cru in Volnay, situated between the premier cru of Taille Pieds and the border of Monthelie. The soil there has a high limestone content, producing wines with a perfumed character, finesse, and generous fruit notes. Half of Xavier Monnot’s 2-acre parcel was planted in 1936, with the other half planted in 1978. The wine is aged for 12 to 14 months in 30-35% new French oak. 

For this event, I chose a Volnay to pair with the Korean food, as Volnay is often described as silky and elegant, with high acidity and moderate tannins. The various premier crus situated south of the village, such as Clos des Chênes, have soil with a high percentage of limestone and exhibit the classic Volnay character of perfume and finesse.

Xavier Monnot Volnay 1er Cru Clos des Chenes 2021 is a subtle yet underrated wine. It is generally light to medium-bodied, featuring high acidity, moderate to low alcohol content, and low tannin levels, which make it versatile, easy to enjoy, and suitable for pairing with food. In the glass, it presents a light garnet hue that is clear with medium intensity. Initially shy on the nose, it gradually opened up to reveal aromas of red and dark cherries, complemented by floral, herbal, and peppery notes. On the palate, it is light, fresh, vibrant, crisp, and acidic, while still offering complexity and finesse. After about an hour of airing, it mellowed and became perfectly balanced, complementing food without overpowering it. Strangely enough, this wine was not heavily affected by the oak, as there isn't much wood flavor for a wine aged 12-14 years in oak barrels. Nice wine! (even if a bit light for my taste).  

  

Domaine Nicolas Rossignol Pommard "Les Vignots" 2019

Born in 1974, Nicolas Rossignol is the fifth generation of winemakers in Volnay. He has been producing wine since 1994 at the family estate Rossignol-Jeanniard.

After studying winemaking in high school in Beaune, Nicolas gained experience working at various estates, including Domaine Joseph Voillot in Volnay, Domaine Louis Latour in Ardèche, and Domaine du Vieux Télégraphe in Châteauneuf-du-Pape. He also worked in South Africa at Boschendal in 1995, and then in Bordeaux at Château La Cardonne, managed by Château Lafite Rothschild.

In 1997, he founded his own estate, which started with 3 hectares in the villages of Volnay, Pommard, Beaune, Aloxe-Corton, and Pernand-Vergelesses. By 1998, the estate grew to approximately 16 hectares.

In 2005, he expanded with new appellations: Savigny-les-Beaune 1er Cru Fourneaux and Lavières, as well as Beaune 1er Cru Clos du Roy.

In 2011, all wines began to be produced under the label « Domaine Nicolas Rossignol, » encompassing a total of 30 different appellations. Nicolas moved to Beaune to allow for more space.

In 2014, he acquired an additional 1.5 hectares in the Pommard and Pommard 1er Cru appellations, thereby further increasing production.

By 2016, Nicolas planned to build a new winery to continue crafting high-quality wines. Today, the estate covers about 17 hectares.

"Les Vignots" is not a 1er Cru but a lieu-dit, and also the name of the plot, located above the hill of Pommard, near the Arvelets, on the Beaune side with a south exposure. The vines are planted on a steep slope with poor, rocky soil, which is a result of erosion. This plot (characterized by this terroir) wasn’t affected by Phylloxera in the 19th century; as a result, its vines were used to create grafted vines in Côte de Beaune. The vines are between 30 and 40 years old, typically producing fresh, mineral wines with chalky tannins. The sunny period and southern exposure help all elements reach perfect maturity.

Nicolas Rossignol's wines are crafted from carefully selected grapes from vineyards cultivated using traditional winemaking techniques inspired by biodynamic principles. The vineyard is managed with "reasoned" viticulture practices, considering the lunar influence during both cultivation and wine production & aging. No chemical herbicides are used; soil maintenance is achieved through light plowing.

Unfortunately, there's not much to say about this bottle of Pommard, as it didn't taste great, despite my high expectations, especially given the excellent 2019 vintage in Burgundy. And the worst part is that I couldn't tell if it was because it was a bad bottle or because I just dislike it... Already, on the nose, it displayed funky and earthy aromas. The palate was unharmonious, with rough edges, a lack of fruit, substance, and texture, and featured weird acidity and dry, earthy, almost green tannins that were out of place, along with a bitter, unripe finish. Definitely not my taste, and, needless to say, not in line with the quality of the vintage.  

Shame, I usually love the wines of Nicolas Rossignol, but this one was disappointing. Bad bottle? Maybe. I still have 2 bottles in stock. I will give it another try.     

Cheers! Santé! 

Dom

(*) Lutte Raisonnée, which translates to "reasoned struggle" or "reasoned approach" in English, refers to an agricultural method, particularly in viticulture, where growers minimize chemical use but retain the option to apply them when essential to safeguard their crops. It serves as a balanced approach between conventional and organic farming, allowing growers to be environmentally conscious without the strict requirements of organic certification. 

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LeDomduVin: Another "Trio de Choc"

Another "Trio de Choc"

I opened, tasted, and served these bottles over the weekend.

Louis Roederer Cristal Champagne 2012

Compared to the 2015 vintage I opened a few days ago, which was dry, crisp, light, and zesty, the 2012 is an absolute powerhouse: generous, opulent, rich and dense, complex and layered.

A blend of 60% Pinot Noir and 40% Chardonnay, this superb champagne offers rich and complex aromas of yellow and stone fruits mingling with warm toasted brioche notes and mineral nuances, developing from the nose to the chewable lingering finish. Absolutely loved it!

Where I found the 2015 needed some food, like oysters, the 2012 is a complete meal on its own. So satisfying!

Vincent Dancer Chassagne Montrachet Premier Cru "Tete du Clos" 2014

It was my first time tasting this wine, and this producer, I did not know.

It boasted a rich, deep yellow color. The nose was also rich and intense, displaying stone fruits, yellow apples, wheat, and stony earthiness combined with a haystack's “farm” scents. The palate was dense and ample, textured and structured, with the same aromas as on the nose, yet amplified by a saline, savory note. This wine was both interesting and intriguing.

It tasted like some of those "natural" wines. These barnyard, farmy notes are surely the result of his organic vineyards and hands-off approach in the cellar. His wines are fermented with wild yeasts, aged in barrel for 12-18 months, and bottled without fining or filtration. Tasting this wine triggered the need to taste more of his wines.

Domaine Tortochot Chambertin Grand Cru 2015

In the late 1990s, Chantal Tortochot-Michel took over from her father, Gabriel. She revitalized the estate and improved the winemaking processes to produce a range of vibrant, complex, yet approachable, fruit-forward wines that have the potential to age well.

This 2015 was an ode to the prestigious Chambertin vineyard. Advanced, light brownish color in the glass. Expressive nose, boasting aromas of black and red berries, licorice, and leather, with hints of spice and earth and mineral nuances. The palate is smooth, silky, leathery, earthy, well-balanced, and long. Loved it! It is a "classic" Burgundy.

Cheers! Santé!

Dom

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Unless stated otherwise, all rights reserved ©LeDomduVin 2024, on all the contents above including, but not limited to, photos, pictures, drawings, illustrations, collages, visuals, maps, memes, posts, texts, writings, quotes, notes, tasting notes, descriptions, wine descriptions, definitions, recipes, graphs, tables, and even music and video (when and where applicable).