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Albert Bichot & Bernard Loiseau Bourgogne Pinot Noir ‘Cuvee G’ 2013

The Experience

Drink When...
With food
Listen To...
The Name of the Game by Abba
Think About...
Food matching
Drink With...
Game pie with homemade Cumberland sauce

The Oddbins Take

Being a collaboration between top Burgundian restaurateurs (the Bernard Loiseau Group) and a top Burgundian producer (Domaine Albert Bichot), as part of a wine range specifically created for food matching, this would be a pretty good wine to take to dinner… With firm yet gentle tannins and a rainbow of forest fruits from juicy strawberries to sharp redcurrants and underlying darker fruit, Cuvée G would be out of this world with a game pie with homemade Cumberland sauce.

The Vital Statistics

Country
France
Region
Burgundy
Classification
AOC Bourgogne
Vintage
2013
Drink
Can Be Drunk Now - Will Evolve Over the Next 10 Years
Closure
Cork
Bottle Size
Regular - 750ml
Residual Sugar
375g/l
12.5%
Alcohol Units
9.4

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The Style

Grape
Pinot Noir (100%)
Oak
Body
Light Full bodied
Sweetness
Dry Sweet

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  • Albert Bichot / Bernard Loiseau 'Cuvée G' Pinot Noir
Albert Bichot / Bernard Loiseau 'Cuvée G' Pinot Noir

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Loiseau Bichot is a collaboration of the culinary excellence of Bernard Loiseau and the winemaking experience of Albert Bichot. The Loiseau Bichot range is focussed towards the harmony of food and wine pairing. The wines are fresh and modern and have great purity of fruit.

The Bichot family, which has been established in Burgundy since 1350, and has been making wine since the 19th century, owns estates across the region and has been named both the Red Winemaker of the year (in 2004) and White Winemaker of the Year (in 2011) by the International Wine Challenge (IWC). Albéric Bichot, who took over in 1996, is the sixth generation of Bichots to run the House.

The average age of vines is 30 years old, but it isn’t rare to find 60 year old vines in some of their single vineyards such as “Le Clos des Ursulines” in Pommard. Each year, they replant approximately 2 to 3% of the vines, so that in the long term they are always in perfect health when they reach their optimal age. Each estate has its own vineyard team, who manages both the vines and the soil, and who have intimate knowledge of each parcel and of the vines that are planted there.

Each estate also boasts its own winery and cellars where a dedicated team vinifies each cru, under the direction of Alain Serveau, the Cellar Master (red wines from the Côte de Beaune are vinified at the Domaine du Pavillon winery). The grapes are not crushed but are completely de-stemmed (with a few exceptions). Before fermentation begins, a four to six day period of cold maceration reinforces and develops the fruitiness of the Pinot Noir grape. It also intensifies the colour. Maceration (or ‘cuvaison’) lasts an average of three weeks. Fermentation occurs at controlled temperatures, activated by indigenous yeasts and punching of the cap is performed as needed. They are then aged in a one hundred year old cellar.

Bernard Loiseau was a French chef who built up the reputation at La Cote d’Or restaurant in Saulieu, Burgundy, after being appointed head chef there in the 1970s. The restaurant received three Michelin stars but, when newspaper reports hinted that it might lose its three stars, Loiseau took his own life. However, it remained a three star establishment in the hands of executive chef Patrick Bertron. Since then, Bernard’s wife has continued to run the business and teamed up with the Bichot family for this successful collaboration and to carry on with the Loiseau name.

This Bourgogne Pinot Noir is produced from vines grown throughout the whole of Burgundy on soils of clay and limestone. Using different aspects and altitudes they have crafted a mosaic of vineyard parcels to produce a beautifully complex wine. The grapes are handpicked and then hand sorted once they arrive at the winery, before being gravity fed into tanks. The Loiseau Bichot wines have been blended with great precision by the expert sommelier, Eric Goettelmann, in collaboration with Albert Bichot’s Cellar Master, Alain Serveau. Vinification is carried out according to Burgundian tradition, with maceration lasting between 18 and 25 days in conical oak vats. Temperature is controlled to firstly highlight the fruit character and then to enhance the body and tannic structure of the wine. Once vinification is complete, the wine is aged for between 8 and 12 months in a mixture of oak and stainless steel vats before being bottled.