Cuvée Maëlie Hautes-Côtes de Nuits AOP - Jean Tardy

The Cuvée Maëlie Hautes-Côtes de Nuits from the hand of Jean Tardy from Burgundy presents a bright, light-red color in the glass. When swirling the wine, this red shows a first-class balance, as it does not appear watery nor syrupy or liqueur-like on the glass wall. The bouquet of this red wine from Burgundy captivates with hints of blackberry, blackcurrant and raspberry. It is precisely its fruit-driven character that makes this wine so special.

On the palate, Jean Tardy’s Cuvée Maëlie Hautes-Côtes de Nuits starts off delightfully aromatic, fruit-forward and balanced. On the palate, the texture of this well-balanced red wine is wonderfully dense. The finish of this well age-worthy red wine from the Burgundy wine-growing region, more precisely from the Côte de Nuits and Hautes-Côtes de Nuits, ultimately convinces with a remarkable length.

Vinification of the Cuvée Maëlie Hautes-Côtes de Nuits by Jean Tardy

This red wine clearly focuses on a single grape variety, namely Pinot Noir. Only first-class grape material was harvested for this exceptionally well-balanced varietal wine from Jean Tardy. Naturally, the Cuvée Maëlie Hautes-Côtes de Nuits is also shaped by the climatic and stylistic factors of the Côte de Nuits and Hautes-Côtes de Nuits. This French wine can quite literally be described as an Old World wine that presents itself in an extraordinarily impressive way. After the harvest, the grapes are brought to the press house without delay. There they are sorted and gently crushed. This is followed by fermentation in small oak barrels at controlled temperatures. After fermentation is complete, the elegant Cuvée Maëlie Hautes-Côtes de Nuits is matured for a few more months in French oak barrels.

Food recommendation for the Cuvée Maëlie Hautes-Côtes de Nuits by Jean Tardy

This red wine from France is best enjoyed at a tempered 15–18°C. It pairs perfectly as an accompanying wine with boiled fillet of veal with beans and tomatoes, goose breast with ginger red cabbage and marjoram, or boeuf bourguignon.

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