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Domaine Dublere Volnay Les Pitures 750ML 2010
Sku: 96040
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Product Rating
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Product Information
Country: France
Region: Burgundy
Sub-Region: Cote de Beaune
Appellation: Volnay
Grape Varietal: Pinot Noir
Type: Still wine
Reg. 64.99
Net item no further discount

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Volnay, admired for its delicacy, its sap, and its bouquet, has always been thought of as the most feminine of burgundies. Though certain of its terroirs modify this judgment with more vigorous and muscular versions, it truly does stand out among the red wines of the Cote de Beaune like the lipstick imprint of a kiss... The color varies from bright ruby to a light garnet. Its aromas are of violet, gooseberry, cherry, and - with age - spices, game and cooked prune. It has an immediate appeal which, added to a slight natural precocity, means it can be fully open while still relatively young. The attack is fresh, the finish is warm.

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$59.99 CLICK WINE FOR FOOD MATCH

CLICK BELOW FOR RECIPE

2010 DUBLERE VOLNAY PITURES
"This is aromatically more complex and slightly riper as well with an appealing blend of red and blue pinot fruit, violet, plum and wet stone scents. The precise and mineral-driven medium-bodied flavors possess a silky mouth feel and plenty of underlying tension that imparts a real sense of energy to the dry, clean and impeccably well-balanced finale. There is sufficient supporting structure to provide for 7 to 10 years of upside development potential. Outstanding!" Allen Meadows' Burghound.com 90-92 points Drink 2017+

Wine maker notes
After a rigorous selection process, the grapes are put in fermenting tanks without pumping. The “cuvaison is fairly long between 18-21 days during which the wine is pumped over or has the cap punched down at least twice daily to extract color, tannins and aromas. After pressing, the wine is cooled and allowed to settle for 3-4 days. It is put in small oak barrels of which a quarter are new by gravity, with a fair amount of fine lies to feed the wine during maturation. After maturing for 18-20 months, the wine is carefully racked off and assembled for bottling without fining or filtration.

Food pairing
Drinking this wine, one seems to bite into a fresh fruit and breathe in its heady aroma. Its velvety femininity is matched by its great aromatic intensity. This makes it a predestined partner for sophisticated poultry dishes, patiently roasted and glazed, which can bathe in the fruit and spice aromas of the wine. Better still, especially for the Premiers Crus, is feathered game, stewed or slowly braised, or simply roasted. In this company the opulence and meaty texture of this great wine work wonders. For the more adventurous, it might accompany a couscous or a tajine with meat or poultry or even both. The intensity of Volnay allows it to blend with distinctly flavored cheeses. Serving temperature : 14 to 16 C.

Producer
There are not a lot of Americans who are led by their passion to become winemakers in Burgundy. I stumbled across this passion by chance in the late 1980s with my first trip to the region. I was so enchanted that I started coming several times each year, meeting people, tasting wine, learning. These trips culminated in 1999 in a sabbatical from my previous career as a political journalist in Washington, D.C. I came and worked the harvest that year, and after the experience, it was only a question of when and how I was going to become a winemaker here. I moved here permanently with my family in 2003, and started making wine in 2004, after qualifying in viticulture and oenology with a year’s course at the famous Lycee Viticole of Beaune. I apprenticed with several top winemakers -- Patrice Rion in Premeaux-Prissey and Jean-Marc Pillot in Chassagne-Montrachet, to name two -- and thanks to them I learned to work both the vines and the wine with care and respect. I bring this attitude to everything I do: my work in my own vineyards, in the vineyards owned by others from whom I buy grapes, in the winery and in the cellar. The estate at this point is very small, but its wines are not. All Domaine Dublere’s wines demonstrate that it’s not necessary to be big to be extraordinary.

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