Volnay Premier Cru Les Taillepieds

In the glass

Aroma: red cherry, spice, rose, earth

Palate: raspberry, mineral, graphite, silk

A classically structured Volnay, firm and mineral young, with red fruit, spice and a long savoury finish.

What it pairs with

• Roast venison with cassis jus
  Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
• Coq au vin
  A Burgundy braise of rooster in red wine mirrors the cuvee's own dark-fruit and forest-floor register.
• Pate en croute lyonnais Find pate en croute lyonnais on TableJourney →
  The pastry-wrapped terrine's fat and pistachio echo a structured Pinot's red fruit and gentle tannin.

How to serve Volnay Premier Cru Les Taillepieds

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Coq au vin, Pate en croute lyonnais. Match the wine's structure to the dish's fat and salt.

History

Les Taillepieds is de Montille's emblematic Volnay, in the firm, age-worthy house style.

1. 1947: Hubert de Montille began estate bottling

Facts

Producer

Domaine de Montille · visiting guide

Grapes

Pinot Noir (100%)

Classification

Premier Cru (Volnay, AOC)

Oak

Around 16 months in French oak, part new; whole-cluster

ABV

13.0%

Price

EUR 80 to 160 at retail

Drinking window

8-25 from vintage

First vintage

1947

Frequently asked about Volnay Premier Cru Les Taillepieds

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