Cht.Bouscassé Pinot Noir

2017 Pinot Noir Château Bouscassé Sud-Ouest

2017 Pinot Noir Château Bouscassé
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2017 Pinot Noir Château Bouscassé Sud-Ouest
The 2017 Pinot Noir Château Bouscassé from France’s Sud-Ouest offers an elegant expression of red fruit, fine tannins and subtle earthiness in a beautifully balanced package.

The 2017 Pinot Noir Château Bouscassé is a refined red wine hailing from the Sud-Ouest region of France, where cool nights and warm days coax bright cherry and raspberry aromas from old-vine Pinot Noir. On the palate, silky tannins wrap around a core of red berries, pomegranate and red plum, lifted by a hint of wild herb and underbrush. This medium-bodied expression boasts a sleek texture, vibrant acidity and a lingering finish with touches of spice and forest floor.

Pair it with duck breast à l’orange, coq au vin or creamy mushroom risotto to highlight its fruit depth and earthy undertones. Serve at 14–16 °C to fully appreciate its aromatic complexity.

2017 Pinot Noir Château Bouscassé
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Overview

Château Bouscassé, perched in the rolling hills of the Sud-Ouest, has crafted an expressive 2017 Pinot Noir that marries Old World finesse with the varietal’s bright, fruit-driven character. Sourced from low-yield, sustainably farmed vines, this cuvée epitomizes the terroir’s limestone and clay soils, lending minerality and structure.

Tasting Notes

Appearance

Brilliant ruby red with subtle garnet reflections.

Aroma

Perfumed notes of wild cherry, red currant and raspberry meld with forest floor, rose petal and a whisper of cinnamon spice.

Palate

Medium-bodied and elegantly textured, with fine-grained tannins and bright acidity framing flavors of pomegranate, red plum and a touch of truffle. The finish is persistent, echoing red berries and a hint of minerality.

Winemaking

Hand-harvested grapes undergo a gentle destemming and cold maceration before fermentation in stainless steel tanks. Native yeasts drive a slow, cool ferment to preserve aromatic intensity. Malolactic conversion takes place in tank, followed by 6 months of aging in French oak barrels (20% new) to integrate structure and roundness.

Food Pairing

  • Duck breast with cherry gastrique
  • Coq au vin
  • Mushroom and truffle risotto
  • Soft cheeses like Brie or Époisses