Grape: Pinot Noir
 
Food: Perfect with poultry, roast pork with figs and duck confit. Vegetable gratin with mild cheeses would be an excellent match as well.
 
Tasting notes: Ruby red color. The nose is marked by red fruits of cherry and raspberry. The mouth is elegant and structured with soft tannins. Will age for 5 to 10 years.
 
Winemaker notes: Grapes were meticulously sorted and destemmed. A four-day cold maceration preceded fermentation. Fermentation with indigenous yeasts occurred in stainless steel under a temperature control of 86 degrees Fahrenheit. After daily tastings of the fermenting wine, remontages (pump-over), délestage (a pumpover with aeration), or pigeage (punch-down), were conducted to extract color and tannins. This was done according to how the fermenting wine tasted on a daily basis. Fermentation took between 2 to 3 weeks, followed by malolactic fermentation. The wine aged for 12 months in French oak barrels with 25% new oak, followed by 3 months in stainless steel before bottling.
 
Winery: Domaine Jessiaume is owned by the famous Scottish businessman Sir David Murray. The winery has been operating since 1850.