Wines Volnay François Parent - Krémiets - 2012

This 2012 Volnay Premier Cru “Cuvée Krémiets” from François Parent is a striking example of the refined reds for which Côte de Beaune is celebrated. As with many wines from this esteemed appellation, it likely expresses the delicacy and silky texture commonly associated with Volnay, a village renowned for producing some of Burgundy’s most elegant Pinot Noir. The 2012 vintage was marked by challenges in Burgundy, resulting in lower yields but with grapes concentrating their flavours, promising both expressiveness and structure in the bottle. Cuvée Krémiets, being a Premier Cru, generally originates from plots with superior terroir, contributing an extra layer of complexity and depth. The nose often reveals vibrant red fruit—think cherries and raspberries—accompanied by subtle floral notes and hints of spice, while the palate is deftly balanced, with gentle tannins, bright acidity, and a lingering, graceful finish.

Volnay forms part of the Côte de Beaune, in the southern reaches of Burgundy, where the slopes face eastward, benefiting from optimal morning sunshine, and the limestone-clay soils are perfect for crafting nuanced, aromatic reds. The region boasts a long and storied history: the monks of the Middle Ages were already documenting the unique qualities of these parcels. Over time, Volnay has built a reputation for crafting the softer, more feminine side of Burgundy reds—wines celebrated for perfume and poise rather than sheer power.

Pairing Volnay from a good vintage and with Premier Cru pedigree invites a range of enticing possibilities. Its finesse makes it ideal with poultry, such as roast duck or a classic coq au vin. It is also superb alongside delicate game birds or veal blanquette. For a local match, try it with oeufs en meurette—a Burgundian speciality of poached eggs in a red wine sauce—which harmonises beautifully with Volnay’s aromatic lift and acidity.

This wine is best enjoyed slightly cool to highlight both its freshness and complexity; serve around 15-16°C. If possible, decant for about 30 minutes prior to tasting, allowing the bouquet to unfold and the palate to reveal its full breadth. With careful cellaring, it should offer pleasure now and continue to evolve gracefully over the coming years.