Wine Dinner: Burgundy

Canapé

2022 Domaine Pattes Loup ‘Vent d’Ange’ Chablis

70-year-old vines give this wine impressive concentration. Grapes are hand-sorted and delicately direct-pressed into inox tank, where they ferment using only indigenous yeast. Seventy percent stays on the fine lees in tank for 18 months, while the remaining 30% goes into 500L old oak barrels. Only the smallest dose of sulphur is added at bottling to preserve the wine’s liveliness. From the famous Kimmeridgian marl soils that Chablis is renowned for, this cuvée perfectly illustrates the region’s delicate balance of richness and freshness.
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Quenelle Marinée

2021 Domaine Rougeot ‘Les Grandes Gouttes’ Côte d’or Blanc

A Bourgogne Blanc that punches far above its designation. The fruit comes from a plot bordering Puligny — essentially unclassified Meursault 1er Cru Charmes, just 500m away at the foot of the slope. The grapes are handpicked, hand-sorted, then gently pressed into a concrete vat where spontaneous fermentation begins. The wine is transferred into French oak barrels (5% new), where malolactic fermentation finishes, and rests on its lees for 18 months without any sulphur added. Aromas of green apple and lemon curd lead, followed by sesame, white truffle, honeyed pear, and marzipan. Truly a terroir wine.
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Pôchouse

2022 Antoine Petitprez ‘La Vieille Craque’ Aligoté

100% Aligoté done in a very serious way — textural and savoury, with a certain wildness on the nose. Antoine Petitprez is deeply passionate about biodynamics and organics, always striving to grow the best fruit. In exchange for his expertise as a consultant at domaines such as Méo-Camuzet, Dujac, and Comte du Liger-Belair, he takes fruit from their holdings to vinify in his small Pommard cellar. His wines are sans intrants — pure expressions, unadulterated by chemicals or winemaking tricks.
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Ris de Veau et Poudre de Cassis

2022 Chanterêves ‘Paris l’Hôpital’ Hautes Côtes de Beaune

Pinot Noir from a plot with partially granite soils. The vines are a minimum of 45 years old, and many rows remain untilled due to the risk of erosion on the slopes. This reduces yields and increases concentration in this beautifully pure expression of Pinot Noir. Aged 10 months in neutral barrel, the result is the best kind of vin de soif — refreshing, yet far from lacking in complexity.
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“Bœuf Bourguignon”

2021 Domaine Rougeot Pommard ‘Clos des Roses’ Sans Soufre

From a monopole of less than a single hectare of Pinot Noir at the base of the village of Pommard, near the river L’Avant Dheune. This cuvée is 100% whole-cluster, hand-harvested and vinified by spontaneous fermentation, then aged for 18 months on lees in barrels (no more than 30% new oak). Bottled unfined, unfiltered, and without sulphur, it reflects Pierre-Henri Rougeot’s practice of keeping his best barrels sans soufre when conditions allow. Showing great typicity for Pommard, it exhibits firm structure, dried red fruits, and the meaty qualities associated with the village.

2022 Maison Uliz Antoine Petitprez ‘Les Sorbins’ Bourgogne Rouge

From 53-year-old Pommard vines, this cuvée shows denser, darker fruit than its forerunner, reflecting the warmer vintage. Behind the fruit are layered secondary notes of potters’ clay, flowers, and broken sticks. Mostly whole-cluster vinification with delicate pressing gives light yet present tannins. Another wine where sulphur is avoided when possible, resulting in a clear, natural expression of fruit and terroir.
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Poires au Vin Rouge de Bourgogne
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Petit Fours

per person 250
includes tax & gratuity