Camille Giroud Volnay 1Er Cru 'Les Taillepieds' 2005

Camille Giroud Volnay 1Er Cru ‘Les Taillepieds’ 2005 is an elegantly aged, light-bodied red wine from Volnay in the Côte-de-Beaune, Burgundy, France. Crafted exclusively from organic and vegan Pinot Noir, this vintage reveals complex aromas of dried red cherry, tobacco, and a hint of spice, intertwined with delicate earthy nuances and a touch of forest floor. On the palate, it displays refined tannins, balanced acidity, and a long, graceful finish that reflects its mature character and the timeless terroir of Volnay.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Organic, Vegan
Grape Varietal: Pinot Noir
Tastes Like: Dried red cherry, subtle spice, tobacco, and delicate earthy nuances
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Volnay 1Er Cru
Region: Côte-de-Beaune, Burgundy, France
Terroir: Limestone and clay soils with refined minerality and aged complexity
Aging: Carefully cellared with minimal oak to preserve the wine's mature elegance
Serving Temperature: 14–16°C – Best served slightly below room temperature

Camille Giroud is a family-owned winery in Burgundy renowned for its commitment to sustainable, organic, and vegan practices. With careful vineyard management and minimal cellar intervention, the estate produces Pinot Noir that captures the refined character and evolving complexity of Volnay's terroir, even in mature vintages like 2005.

Seafood: Lightly smoked salmon or grilled sea bass with a lemon-herb dressing.
Poultry: Roast duck with a cherry or red wine reduction, highlighting the wine's matured spice and earth.
Vegetarian: A rich wild mushroom risotto or slow-cooked ratatouille, both echoing the wine's earthy depth.
Meat: Lean pork tenderloin with a subtle fruit compote to complement its balanced acidity and refined tannins.

Fresh Goat's Cheese: Tangy and bright to contrast the wine's complex, aged character.
Brie: Soft and creamy, offering a gentle counterpoint to its subtle spice.
Camembert: Mild and earthy, providing a delicate balance to the wine's refined tannins.
Young Comté: Semi-hard and nutty, adding a savory depth that harmonizes with the wine's minerality.

Roast Duck Breast with Cherry-Red Wine Sauce

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 cup fresh or frozen cherries, pitted
• 1/4 cup light red wine (preferably a light Burgundy Pinot Noir)
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional)
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 200°C. Season the duck breasts generously with salt and pepper.
2. Heat the olive oil in an ovenproof skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6–7 minutes until the skin is deeply crisp and golden. Flip and sear the other side for 3 minutes. Remove the duck from the skillet and set aside.
3. In the same skillet, add the chopped shallot and sauté until softened, about 2 minutes.
4. Add the cherries, red wine, balsamic vinegar, and honey (if using). Allow the mixture to simmer for 5–7 minutes until the cherries soften and the sauce reduces to a compote-like consistency.
5. Return the duck breasts to the skillet, spooning some of the cherry-red wine sauce over them, and heat gently for 2–3 minutes to meld the flavors.
6. Slice the duck breast, arrange on a plate, and drizzle with the remaining sauce. Garnish with fresh thyme.
7. Serve immediately with a glass of Domaine Pavelot Savigny-les-Beaune 1er Cru 'Dominodes' 2005 to complete a harmonious, terroir-driven pairing.