Gabin Et Félix Richoux Veaupessiot 2018

Gabin Et Félix Richoux Veaupessiot 2018 is a bright, light-bodied red wine from the historic Irancy appellation in Burgundy, France. Crafted entirely from Pinot Noir using organic and biodynamic practices, it reveals enticing aromas of red cherries, wild raspberries, and a whisper of spice with subtle earthy undertones. On the palate, expect lively acidity, delicate tannins, and a refreshing, nuanced finish that truly reflects the artisanal character and 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 subtle earthy nuances
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Irancy
Region: Burgundy, France
Terroir: Rich, well-drained soils with a balanced mix 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 family-run producer in Irancy dedicated to sustainable, organic, and biodynamic viticulture. Their commitment to natural farming practices and minimal intervention in the cellar allows their Pinot Noir to express the true essence of Irancy—pure, elegant, and steeped in the region's unique terroir.

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

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

Pork Tenderloin with Mustard Glaze and Roasted Apples

Ingredients:

• 500g pork tenderloin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 apple, cored and sliced
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 cup chicken stock
• A few sprigs fresh thyme

Instructions:

1. Preheat your oven to 200°C.
2. Season the pork tenderloin generously with salt and pepper.
3. Heat the olive oil in an ovenproof skillet over medium-high heat. Sear the tenderloin on all sides until browned.
4. Remove the pork and add the apple slices, onion, and garlic to the skillet. Sauté until the vegetables soften, about 3–4 minutes.
5. In a small bowl, whisk together the Dijon mustard and honey. Return the pork to the skillet, then pour in the chicken stock and add the mustard mixture along with thyme sprigs.
6. Spoon some sauce over the pork and transfer the skillet to the oven. Roast for about 20 minutes, or until the pork is cooked through.
7. Let the pork rest for a few minutes before slicing. Serve the tenderloin with the roasted apples, onions, and a drizzle of the mustard glaze.
8. Enjoy with a glass of Gabin Et Félix Richoux Veaupessiot 2018 for an authentic, terroir-driven pairing.