Domaine Jacob Les Avaux 2007 Tasting Notes

Beaune Premier Cru Les Avaux 2004

Our exclusive Beaune Premier Cru Les Avaux comes from the 2004 vintage when late-season storms would have daunted most men but, with winemaking in his fingertips, the physique of a bear, the heart of a lion and a mischievous twinkle in his eye, our winemaker, Jean-Michel Jacob, took it all in his stride. And his instincts were right – some sustained sunshine in September allowed successful ripening and the vendange was just completed before the autumn rains drenched the vineyard. The result is a wine which you can expect to savour with increasing pleasure over the next 8–10 years – if you can resist the urge to drink it now.

Pinot Noir is often described as the ‘growers’ grape because the condition in which it arrives at the winery from the vineyard dictates the finished quality of the wine. Good wine demands well-cultivated grapes; poor grapes cannot be ‘rescued’ in the winery. Jean-Michel’s growing international reputation as both a viticulteur and a vigneron led to him being invited to South Africa and to Oregon last year. No doubt his hosts discovered some things we have known for years – his charm, his sense of humour and his affinity for the Pinot Noir grape. How blessed we are to enjoy the fruits of his passion and his skill.

The gastronomic tradition in Burgundy is almost as long established as its wines. Hearty, robust food of the sort that would be welcomed after a long day in the vineyard, rather than haute cuisine, is the norm and our Les Avaux is a worthy companion for the very best of it. Having been matured in oak barrels, of which 25% were new, there are some mild tannins which will recede as the wine ages, allowing the blackberry, strawberry and plum flavours to fill the palate and to linger long after a sip is swallowed. Meanwhile, in its youth it is the perfect mate for most of Burgundy’s gastronomic delights. The most obvious are Boeuf Bourguignon or other casseroles of beef in thick, creamy sauces – of course it is the perfect accompaniment for our traditional roast beef and Yorkshire pudding. But what about poached eggs in red wine (oeuf en poche meurette) or braised ham in parsley jelly (jambon persillé) or pork in the form of charcuterie, sausages or pâté? And for convivial wine evenings try it with tastebud ticklers of warm gougères (deliciously-light choux pastries made with cheese). Expect your guests to want to remain friends for life!