Domaine Collotte Marsannay Rosé 2019

Domaine Collotte Marsannay Rosé is a vibrant rosé crafted from Pinot Noir in Burgundy. It showcases notes of wild strawberries, raspberries, and a hint of rose petals, with a refreshing, dry finish.

*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: Rosé Wine
Style: Delicate, Refreshing
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Provence Rosé, with strawberries, raspberries, and a citrusy finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Domaine Collotte is a family-run estate in Marsannay, Burgundy, known for producing elegant and terroir-driven wines, including their exceptional rosés.

Seafood: Grilled prawns or seafood pasta.
Poultry: Herb-roasted chicken or turkey salad.
Vegetarian: Ratatouille or tomato bruschetta.
Meat: Prosciutto-wrapped melon or pork tenderloin.

Goat Cheese: Tangy and fresh, enhancing the wine's light profile.
Ricotta: Soft and mild, complementing the wine's fruity notes.
Burrata: Creamy and rich, balancing the wine's acidity.
Fontina: Mild and creamy, pairing beautifully with the wine.

Rillette de Truite à la Bourguignonne (Burgundy-Style Trout Rillettes)

Ingredients

• 200 g cooked trout fillets, skin and bones removed
• 100 g smoked trout (optional, for added depth)
• 100 g crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp finely chopped cornichons
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped parsley
• Freshly ground black pepper
• Crusty bread or baguette, to serve
• Lemon wedges, to garnish

Instructions

1. In a mixing bowl, flake the cooked trout and smoked trout (if using) into small pieces.
2. Add crème fraîche, Dijon mustard, lemon juice, cornichons, chives, and parsley. Mix gently until well combined. Season with freshly ground black pepper to taste.
3. Transfer the rillettes to a small serving bowl or ramekin. Chill in the fridge for at least 30 minutes to allow flavours to meld.
4. Serve chilled or at room temperature with crusty bread and a wedge of lemon on the side.

This trout rillette captures the spirit of a laid-back Burgundian apéro — rustic yet refined, and absolutely perfect with a glass of Marsannay Rosé on a warm afternoon.