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Bouchard Aine & Fils Vin de Pays d'Oc Pinot Noir 2013

Winemaker's Notes:

Visual: Intense red ruby with delicate violet tones. Nose: Hearty and intense with notes of jammy fruits, spices and herbs. Palate: Friendly, harmonious and structured with round tannins. Black currant, liquorice and black cherry flavours followed by a long lasting vanilla-tinged finish. A wonderful companion for the entire meal. Classic pairs: Cold cuts, duck, roast beef, pizza and dry cheeses. Adventurous pairs: Risotto, lamb, Indian, Chinese and Japanese cuisines, caesar salads, parmesan cheese and fondue.

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Bouchard Ainé et Fils:
All of the wines made by our House bear the Bouchard Aîné & Fils signature, a name which has been a sign of prestige synonymous with tradition, excellence and know-how since 1750. This signature, applied to a complete range of wines, takes the Bouchard Aîné & Fils name to the four corners of the globe. Over the years, the name and the House of Bouchard Aîné & Fils have become synonymous with th... Read more
All of the wines made by our House bear the Bouchard Aîné & Fils signature, a name which has been a sign of prestige synonymous with tradition, excellence and know-how since 1750. This signature, applied to a complete range of wines, takes the Bouchard Aîné & Fils name to the four corners of the globe. Over the years, the name and the House of Bouchard Aîné & Fils have become synonymous with the Great Wines of Burgundy. International exposure Since the end of the 19th century, the House of Bouchard Aîné & Fils’ wines have been widely enjoyed by consumers outside of France. Today, our wines are available in nearly 130 countries in 5 continents: Europe, America, Africa, Asia, and Oceania. Read less

Visual: Intense red ruby with delicate violet tones. Nose: Hearty and intense with notes of jammy fruits, spices and herbs. Palate: Friendly, harmonious and structured with round tannins. Black currant, liquorice and black cherry flavours followed by a long lasting vanilla-tinged finish. A wonderful companion for the entire meal. Classic pairs: Cold cuts, duck, roast beef, pizza and dry cheeses. Adventurous pairs: Risotto, lamb, Indian, Chinese and Japanese cuisines, caesar salads, parmesan cheese and fondue.

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