97 points. - James Suckling
97 points. - Vinous
95 points. - Jeb Dunnuck
97 points. - Vinous
95 points. - Jeb Dunnuck
This wine shows a beautiful garnet colour. Its bouquet opens with dark cherry, blackberry and ripe plum, followed by violet, liquorice and a gentle warmth of vanilla and sweet spice. As the wine breathes, more savoury notes come forward: pepper, truffle and forest floor. There is an appealing tension between the ripe fruit of 2019 and the earthy complexity that makes this Pinot Noir so distinctive. The palate is concentrated and full of flavour, yet finely shaped. Silky tannins frame the dark fruit, while a subtle note of bergamot lends lift through the long finish. Its depth makes an immediate impression, but the wine also has the structure and freshness to reveal more with time in the glass—or with further cellaring.
La Côte aux Enfants Rouge 2019 is made for a thoughtful meal. Duck confit or Cantonese roast duck brings out its dark cherry fruit, while the wine’s spice and earthy notes sit naturally alongside the duck’s savoury skin. Herb-crusted lamb chops, roast chicken with mushrooms, or beef fillet with shallots offer equally satisfying pairings without overpowering the Pinot Noir. For a meat-free course, try mushroom risotto with shaved truffle: it draws out the wine’s forest-floor character and lets its silky texture shine. A final course of aged Brie or a firm, nutty cheese would make a graceful close to the bottle. Serve at around 16°C; decanting a young bottle for a few hours will help its layered aromas emerge.
La Côte aux Enfants Rouge 2019 is made for a thoughtful meal. Duck confit or Cantonese roast duck brings out its dark cherry fruit, while the wine’s spice and earthy notes sit naturally alongside the duck’s savoury skin. Herb-crusted lamb chops, roast chicken with mushrooms, or beef fillet with shallots offer equally satisfying pairings without overpowering the Pinot Noir. For a meat-free course, try mushroom risotto with shaved truffle: it draws out the wine’s forest-floor character and lets its silky texture shine. A final course of aged Brie or a firm, nutty cheese would make a graceful close to the bottle. Serve at around 16°C; decanting a young bottle for a few hours will help its layered aromas emerge.