{"product_id":"domaine-charles-audoin-bourgogne-rouge-burgundy-france-2023","title":"Domaine Charles Audoin, Bourgogne Rouge, Burgundy, France, 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe internet offers thousands of wines labeled Bourgogne Rouge, but you can search far and wide and never find one quite like today’s 2023 vintage from Charles Audoin. The explanation is simple: geography, terroir, and vine age. Rather than assembling Pinot Noir from anonymous regional vineyards scattered around Burgundy, Audoin makes this wine from old vines averaging more than fifty years of age planted in and around his home village of Marsannay, at the cool northern extreme of the Côte de Nuits. In fact, the 2023 is essentially declassified Marsannay: fruit from village vineyards and younger vines or barrels that Cyril Audoin chooses not to include in his more exalted Marsannay bottlings. This gives the wine an unusually specific identity for its humble appellation a Bourgogne Rouge that tastes less like a generalized introduction to Burgundy than a wonderfully transparent portrait of one particular village.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnd Marsannay is a fascinating place to begin. Sitting immediately south of Dijon and just north of Fixin and Gevrey-Chambertin, it occupies the northern gateway to the great limestone escarpment of the Côte de Nuits. The village was historically overlooked Marsannay did not receive its own communal appellation until 1987, but its best vineyards possess precisely the combination of limestone, clay, elevation, and cool exposure that makes northern Côte de Nuits Pinot Noir so distinctive. Charles Audoin was among the growers who understood this potential decades before the broader wine world caught on, expanding his Domaine from a few hectares in the 1970s into a remarkable collection of Marsannay parcels. Today his son Cyril farms the estate organically and has become one of the appellation’s defining interpreters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat makes the Bourgogne Rouge especially compelling is that it preserves the personality of this northern terroir rather than attempting to disguise its origins with extraction or expensive oak. The fruit is destemmed, handled gently, and raised without new oak, allowing the wine’s naturally cool, spicy personality to remain completely exposed. The 2023 is wonderfully vivid: sour cherry, wild raspberry, red currant, violet, dried herbs, crushed limestone, and that unmistakable savory-spicy note that seems to belong to Marsannay something hovering between black pepper, oregano, forest floor, and cool earth. There is enough dark fruit underneath to give the wine seriousness, but everything is delivered with freshness and movement rather than weight. It is Pinot Noir with edges, angles, and personality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThat is ultimately what makes this bottle so singular. Many Bourgogne Rouges are intentionally broad in their identity: they are meant to taste like Burgundy. Audoin tastes like somewhere. There is a distinctly northern Côte de Nuits quality to it: the tartness of the red fruit, the herbal perfume, the mineral snap, the subtle darkness underneath all that brightness and the 2023 vintage gives those qualities an especially juicy, energetic frame. It possesses the accessibility one hopes for from Bourgogne Rouge while carrying considerably more geographical information than the label promises. Pour it blind alongside a dozen similarly priced regional Burgundies and I suspect this would be the bottle that makes you stop, return to the glass, and wonder exactly where it came from.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnd that wonderfully unusual spice makes me want to take dinner considerably farther east than Burgundy. I would serve this with zereshk polo ba morgh: Persian saffron chicken accompanied by basmati rice jeweled with tart barberries, ideally with a generous sheet of golden tahdig, the treasured crispy rice crust from the bottom of the pot. The pairing works on several levels the wine’s sour-cherry and raspberry fruit mirrors the sweet-tart intensity of the zereshk; its acidity cuts beautifully through the buttery, crackling tahdig; and, most importantly, its earthy pepper, dried-herb, and floral spice seems almost purpose-built for saffron, turmeric, and the deeply savory chicken. Served around 60–62°F in a generous Burgundy glass, Audoin’s Bourgogne becomes even more aromatic, and suddenly those two distant culinary landscapes cool, limestone-rich Marsannay and saffron-scented Persian cooking make remarkable sense together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Martines","offers":[{"title":"750ml","offer_id":47427015671964,"sku":"CAUB2608-CAUD23BOUR-750","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/DomaineCharlesAudoin_BourgogneRouge_Burgundy_France_2023WEB.png?v=1786996902","url":"https:\/\/thecaubleist.com\/products\/domaine-charles-audoin-bourgogne-rouge-burgundy-france-2023","provider":"The Caubleist","version":"1.0","type":"link"}