Wines Marsannay Pierre Laforest - Les Mauriandres - 2005

Pierre Laforest’s Marsannay “Cuvée Les Mauriandres” 2005 presents a classic expression of the Côte de Nuits in Burgundy. As a red wine from this renowned appellation, it is almost certainly produced predominantly from Pinot Noir, the emblematic grape variety of the region, though the specific blend, if any, is not detailed. The 2005 vintage in Burgundy is considered exceptional, offering wines of both depth and balance, with well-integrated tannins, expressive fruit and a genuine capacity for ageing. With nearly two decades of cellaring, this bottle now enters a phase where tertiary notes and refined structure should now take centre stage. While precise vinification details are unavailable, Marsannay wines typically favour gentle extraction and traditional Burgundian maturation, often with a touch of oak to support the natural elegance and aromatic appeal of Pinot Noir.

Marsannay, the northernmost appellation of the Côte de Nuits, is notable for its diversity of soils, blending limestone, marl and clay, lending both delicacy and age-worthiness to its wines. The region’s continental climate, with cool winters and warm summers, fosters a lengthy ripening period crucial for Pinot Noir’s nuance and finesse. Marsannay has a relatively recent AOC status (since the late 20th century), yet its vineyards share the same storied geology and climatic advantages as its more celebrated neighbours further south. This combination of heritage and terroir produces wines exhibiting both freshness and complexity, often underappreciated compared to other Côte de Nuits appellations.

Pairing suggestions for this mature Marsannay lean towards dishes that showcase finesse and earthy depth without overpowering the wine’s refined character. Classic regional options include roasted duck breast with a cherry reduction, mushroom fricassée or coq au vin. Alternatively, a dish such as beef bourguignon or delicate lamb cutlets with root vegetables will complement the evolved aromatic palette and supple structure. Matured cheeses, particularly those from Burgundy such as Époisses or Comté, also make excellent companions.

Serve this wine slightly cool, ideally at around 16-17°C, to best reveal its aromatic subtleties and silky palate. Consider decanting for 30-45 minutes prior to serving, particularly if sediment is present, to allow the wine to express its full bouquet.