This 2021 Vosne-Romanée "Cuvée Les Champs Perdrix" from Domaine Bruno Clair represents a classic expression of one of Burgundy’s most prized appellations. While Vosne-Romanée reds are typically crafted from Pinot Noir, nuances in vineyard location, vine age, and winemaking choices all influence the final style. This cuvée likely reveals a finely textured wine, with a delicate balance between ripe red fruit, subtle spice, and a touch of earthiness. On the nose and palate, you may encounter notes ranging from wild cherry and raspberry to a gentle undertone of violet or undergrowth, all supported by a refined structure and silky tannins, signature marks of the region.
Vosne-Romanée is nestled in the heart of the Côte de Nuits, the northern half of Burgundy’s renowned Côte d’Or. The region boasts a combination of limestone-rich soils interspersed with clay that favours complex, aromatic wines. A relatively cool continental climate, tempered by the protection of the Côte’s slopes, encourages slow, even ripening, allowing grapes to achieve optimal balance and nuanced complexity. Steeped in history, Vosne-Romanée is globally revered for crafting some of the world’s most sought-after red wines, with individual parcels—sometimes mere rows of vines—expressing distinctive micro-terroirs.
Such a poised and elegant red offers a natural affinity for classic Burgundian dishes. Consider pairing it with roast duck breast, herb-stuffed guinea fowl, or veal medallions in a mushroom sauce—dishes where delicate flavours and a supple texture will enhance the wine rather than overpower it. For a regional touch, a simple coq au vin or Burgundy’s famed oeufs en meurette (poached eggs in red wine sauce) can make excellent companions. A mild cow’s milk cheese, such as a ripe Époisses or Brillat-Savarin, would round off a meal beautifully.
To fully appreciate its subtle bouquet and textural finesse, serve this Vosne-Romanée at around 15–17°C. If enjoyed in its youth, a gentle decanting can encourage aromatic expression. This wine should also reward a few years’ patience in the cellar.
