Coteaux Bourguignons 2016, Albert Bichot

Awards and Accolades

  • Winner - People's Choice Wine Awards

Coteaux Bourguignons 2016, Albert Bichot
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Coteaux Bourguignons only became an appellation in 2011 and allows both Burgundian red grape varieties, Pinot Noir and Gamay, to be blended. This wine has a red fruit palate of cherry and redcurrant, with a touch of liquorice and rose petal for good measure.

Serve this versatile number with anything from red meat to poultry to mild cheese. Drink now to enjoy all of its fruitiness.

A delectable blend of Pinot Noir and Gamay - juicy, spicy and pleasing on the palate. Made by IWC 'Red Winemaker of the Year' Alain Serveau.
People's Choice Wine Awards 2019: Winner - Food friendly red wines for light meals
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Percentage Alcohol

12.5

Region

ArrayBurgundy, Côte de Beaune

Grape Variety

Pinot Noir

Country

France

Style

ArrayMedium-Bodied Red, Oaked Red

Vintage

2016

Food Match

ArrayGame Bird, Steak, Vegetarian

Vegan

Vegan

£11.99
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

The Bichot family settled in the Chateau of Châteauneuf-en-Auxois, Burgundy in 1350. The family’s coat of arms has not changed since nor has its symbol, a doe, or biche in French. Their wine heritage started in 1831 with Bernard who was a wine trader. It was his son, Hippolyte, who brought the first vines in Volnay and grandson, Albert, who rooted the Bichot name in Beaune from which the family business escalated. Since 1996 Bichot has been under Albéric Bichot who is completely focused on developing the future of the company without compromising family tradition or quality.
More Albert Bichot wines

The Winemaker

Don't just take our word for it; here's what wine writer Tom Cannavan has to say:

"Albéric Bichot leads this important Burgundian domaine and négociant, and this is an unusual blend of Pinot Noir and Gamay, from vineyards of the south of Burgundy very close to the seamless border with Beaujolais. There's a delicate, red cherry and briar aroma here: touches of red liquorice and a glimpse of something floral. On the palate it a savoury marriage of the Pinot earthiness and the Gamay's bright red fruit, firm and food-friendly with a bit of grip to the finish."

The Region

The recent appellation of Coteaux Bourguignons allows for Burgundy's red varietals, Pinot Noir and Gamay, to express all of their freshness and the characteristic 'terroir'. The soils are all composed of calcareous clay, the diversity of the terroirs that span the region from north to south make lovely wine with complex, minerally aromas and flavours.
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Blackened Steak With Red Wine Jus

A simple rump steak calls for a medium to full-bodied red to square up to the dense structure of the meat. Head to reds with some oak ageing to give a touch of spice. Try Albert Bichot's Coteaux Bourguignons for starters, its structure holds up well to the steak.
Full recipe

Roast Pheasant With Lemon And Rosemary

Cured meats match perfectly with light reds with a hint of sweetness, with the fresh, juicy fruit in the wine contrasting with the smoked/salty flavours in the meats. A blend of Gamay and Pinot Noir will hit those tart red fruit notes and earthy tones.
Full recipe

Aubergine & Mushroom Bourguignon

A vegan version on the classic Beef Bourguignon. Just as rich, just as rustic and in no way inferior. A glorious warming dish that invites earthy light and medium bodied reds. We'd recommend a Burgundian red for starters.
Full recipe


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