Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Medium ruby with garnet edges. Medium bodied. Silky texture; red fruit merges with savory iron and forest floor. Fresh red cherry, raspberry compote, wild strawberry, cranberry and pomegranate – bright, mouthwatering. Wet limestone, dried thyme, white pepper. Tannins are fine-grained and supple.
Approachable now till 2032. Drink young for fruit energy; cellar 3–5 years for truffle/underbrush complexity.
Food pairing: Duck rillettes, mushroom risotto, herb-roasted chicken
About Domaine Arnoux Père et Fils
Founded in 1858; now led by Pascal Arnoux (5th generation). Owns 15ha across Chorey-lès-Beaune, Beaune, Savigny-lès-Beaune, and Corton Grand Cru.
Philosophy:
Traditional techniques: Hand-harvesting, native yeasts, minimal intervention.
Sustainable viticulture (Lutte Raisonnée).
Aging in French oak (20% new max) for terroir transparency.
Style: Pure, elegant reds with silky tannins and vibrant acidity – Burgundy’s understated brilliance.
Medium ruby with garnet edges. Medium bodied. Silky texture; red fruit merges with savory iron and forest floor. Fresh red cherry, raspberry compote, wild strawberry, cranberry and pomegranate – bright, mouthwatering. Wet limestone, dried thyme, white pepper. Tannins are fine-grained and supple.
Approachable now till 2032. Drink young for fruit energy; cellar 3–5 years for truffle/underbrush complexity.
Food pairing: Duck rillettes, mushroom risotto, herb-roasted chicken
About Domaine Arnoux Père et Fils
Founded in 1858; now led by Pascal Arnoux (5th generation). Owns 15ha across Chorey-lès-Beaune, Beaune, Savigny-lès-Beaune, and Corton Grand Cru.
Philosophy:
Traditional techniques: Hand-harvesting, native yeasts, minimal intervention.
Sustainable viticulture (Lutte Raisonnée).
Aging in French oak (20% new max) for terroir transparency.
Style: Pure, elegant reds with silky tannins and vibrant acidity – Burgundy’s understated brilliance.