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Williams-Sonoma Wine Domaine Gaston et Pierre Ravaut Aloxe-Corton 1er Cru Williams-Sonoma Wine Domaine Gaston et Pierre Ravaut Aloxe-Corton 1er Cru

2009 Domaine Gaston et Pierre Ravaut Aloxe-Corton 1er Cru

Variety Region Type
Pinot Noir Aloxe-Corton, France Smooth Medium-Bodied Red
Mouth-filling flavors of red currants and black cherries are carried on a plump, fruit-forward palate.
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Domaine Gaston et Pierre Ravaut Aloxe-Corton 1er Cru

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$58.00 / each
This product is currently not available in our wine shop but may be available in one of our gift packs.

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Additional Wine Information

Story
Domaine Gaston et Pierre Ravaut was founded in the 1920s and is still run by the Ravaut family. In the village of Ladoix-Serrigny, the estate sits beneath the hill of Corton, at the junction of the Côte d’Or’s two famous halves, the Côte de Nuits and the Côte de Beaune. The massive hill is surrounded at its base by two other villages, one of which is Aloxe-Corton, where this wine originates, and whose vineyards extend up the great hill and include premier cru and grand cru sites. The wines of Corton are fat and rich, but depending on which location on the hill they come from, they may either have a hardness and austerity in their youth that requires cellaring or they may be fleshy and fruit-forward and somewhat lacking in structure. The best examples are some of the longest-lived wines in Burgundy. This bottling is made in the traditional fashion and is a blend of a few premier cru sites. Less than 400 cases were made.
Sense
This wine displays dense aromas of cherry and ripe red plum alongside earthy notes of game and herbs.
Savor
Mouth-filling flavors of red currants and black cherries are carried on a plump, fruit-forward palate.
Serve
With their moderate tannins, high acidity and lower alcohol, red Burgundies are easygoing partners at the dinner table, pairing well with a wide range of foods. This full-flavored Pinot Noir from Domaine Gaston et Pierre Ravaut has enough intensity to stand up to duck, pork, quail and even simple beef dishes. Richly textured fish, boosted with a deeply flavored sauce, will work nicely as well. For complementary ingredients, take inspiration from the wine’s fruit, floral and spice notes. Dishes like Seared Five-Spice Duck Breasts with Rhubarb Compote or Balsamic Portobello Steaks will match beautifully (recipes at williams-sonoma.com).
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 15 minutes before serving.
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