Domaine Vincent Girardin Beaune 1er Cru 'Clos des Aigrots' Rouge 2022

Domaine Vincent Girardin Beaune 1er Cru ‘Clos des Aigrots’ Rouge 2022 is an elegant, light-bodied red wine from the Côte-de-Beaune in Burgundy, France. Crafted exclusively from organic Pinot Noir using biodynamic and sustainable practices, it reveals refined aromas of red cherry, wild raspberry, and delicate spice, intertwined with subtle earthy nuances. On the palate, expect vibrant acidity, soft tannins, and a graceful, lingering finish that perfectly expresses its terroir.

*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, Biodynamic, Sustainable
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, subtle spice, and delicate earthy nuances
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Beaune 1er Cru
Region: Côte-de-Beaune, Burgundy, France
Terroir: Limestone and clay soils imparting refined minerality
Aging: Minimal oak treatment to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Domaine Vincent Girardin is a family-owned estate in Burgundy renowned for its commitment to sustainable viticulture. With meticulous vineyard management and minimal cellar intervention, the winery produces Pinot Noir that beautifully captures the elegant, terroir-driven character of the Beaune 1er Cru, reflecting the true essence of Burgundy.

Seafood: Lightly grilled salmon or tuna with a fresh herb dressing.
Poultry: Roast chicken with a delicate red wine reduction or herb-roasted turkey.
Vegetarian: Wild mushroom risotto or a vibrant roasted vegetable medley that highlights the wine's red fruit and spice.
Meat: Lean pork tenderloin with a berry compote to complement its bright acidity.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's lively red fruit notes.
Brie: Soft and creamy, enhancing its subtle spice nuances.
Camembert: Mild and slightly earthy, providing a gentle counterbalance.
Younger Comté: Semi-hard and nutty, adding a savory depth to the pairing.

Herb-Crusted Pork Tenderloin with Berry Compote

Ingredients:

• 500g pork tenderloin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 cup mixed berries (such as cherries and raspberries), pitted
• 1/4 cup light red wine (preferably a light Burgundy Pinot Noir)
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Season the pork tenderloin generously with salt and pepper, then rub with olive oil, garlic, rosemary, and thyme.
2. Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until golden, about 2–3 minutes per side.
3. Transfer the tenderloin to a baking dish and roast in the oven for 15–20 minutes until just cooked through. Remove and let rest for 5 minutes.
4. Meanwhile, in the same skillet, add the mixed berries, red wine, balsamic vinegar, and honey. Simmer over medium heat for 5–7 minutes until the berries break down slightly into a compote.
5. Slice the pork tenderloin and drizzle the berry compote over the top. Garnish with freshly chopped basil.
6. Serve immediately with a glass of Domaine Vincent Girardin Beaune 1er Cru 'Clos des Aigrots' 2022 for a harmonious, terroir-driven pairing.