Gabin Et Félix Richoux Les Cailles 2017

Gabin Et Félix Richoux Gabin et Felix Richoux Irancy 2019 is a light-bodied red wine from the historic Irancy appellation in Burgundy, France. Crafted exclusively from Pinot Noir using organic and biodynamic practices, it exhibits vibrant aromas of red cherries, wild raspberries, and subtle spice with a hint of earthiness. On the palate, expect lively acidity, fine tannins, and a refreshing, elegant finish that truly reflects the unique terroir of Irancy.

*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
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, delicate spice, and earthy nuances
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Irancy
Region: Burgundy, France
Terroir: Rich, well-drained soils with a balance of limestone and clay
Aging: Minimal oak exposure to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Gabin et Félix Richoux is a dedicated, family-run producer in Irancy, committed to organic and biodynamic viticulture. Their careful vineyard management and minimal cellar intervention allow their Pinot Noir to express the true character of Irancy, combining purity of fruit with the subtle complexities of sustainable winemaking.

Poultry: Herb-roasted chicken with fresh thyme and a light mushroom sauce.
Vegetarian: Wild mushroom risotto or a beet and goat's cheese salad.
Meat: Lightly spiced pork tenderloin or a curated charcuterie board with local cured meats.

Fresh Goat's Cheese: Tangy and vibrant, mirroring the wine's bright red fruit.
Brie: Soft and creamy, enhancing the wine's subtle spice and earthiness.
Camembert: Mild and slightly earthy, providing a gentle counterpoint.
Young Comté: Semi-hard and nutty, adding a savory complexity to the pairing.

Herb-Roasted Chicken with Wild Mushrooms

Ingredients:

• 4 chicken thighs (skin-on, bone-in)
• 300g wild mushrooms, cleaned and sliced
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Salt and pepper, to taste
• 1/2 cup chicken stock
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 190°C.
2. Season the chicken thighs generously with salt and pepper.
3. Heat the olive oil in an ovenproof skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5–6 minutes until the skin is crispy, then flip and sear the other side for 3 minutes. Remove the chicken and set aside.
4. In the same skillet, add the butter, then sauté the sliced onion and minced garlic until softened, about 2 minutes.
5. Add the wild mushrooms, thyme, and rosemary, cooking for another 3–4 minutes until the mushrooms start to release their moisture.
6. Return the chicken to the skillet, pour in the chicken stock, and bring to a simmer.
7. Transfer the skillet to the preheated oven and roast for 20–25 minutes until the chicken is cooked through and tender.
8. Remove from the oven, squeeze lemon juice over the dish, and garnish with freshly chopped parsley.
9. Serve immediately with a side of seasonal vegetables or a light salad, and enjoy with a glass of Gabin et Félix Richoux Gabin et Felix Richoux Irancy 2019.