Le Petit Cochonnet Pinot Noir 2022

Le Petit Cochonnet Pinot Noir is a charming and easy-drinking red from the Languedoc-Roussillon region of southern France. Made from 100% Pinot Noir grown on argilo-calcareous soils across the Pays d’Oc, this wine offers vibrant aromas of raspberry, redcurrant, and pomegranate. The palate is round and vivacious, with flavours of blackberry and clove. Crafted with cold maceration and traditional vinification, this Pinot Noir is smooth, juicy, and made for carefree enjoyment.

*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 to Medium-bodied, Juicy
Grape Varietal: Pinot Noir
Tastes Like: Raspberry, redcurrant, pomegranate, clove, blackberry
Alcohol Percentage: 13%
Closure: Screw Cap
Size: 750mL
Appellation: IGP Pays d'Oc
Region: Languedoc-Roussillon, France
Terroir: Argilo-calcareous (clay-limestone) soils
Aging: Cold maceration and traditional vinification in stainless steel
Serving Temperature: 14–16°C – Best served slightly chilled

Le Petit Cochonnet is a vibrant and playful label from southern France, known for producing varietal wines with personality and charm. This Pinot Noir is a laid-back expression of the grape, made for immediate drinking pleasure. The fruit is sourced from select sites across the Pays d'Oc, with minimal intervention to retain freshness and character. Bright, juicy, and effortlessly enjoyable, it's a red you don't need to overthink—just enjoy.

Beef: Seared beef fillet or steak tartare.
Lamb: Grilled lamb chops with rosemary.
Poultry: Roast duck or chicken with cranberry sauce.
Vegetarian: Beetroot risotto or mushroom and spinach tart.

Brie: Creamy and soft, pairing with the wine's fruit.
Chèvre: Tangy and fresh, complementing acidity.
Comté: Nutty and savoury, adding contrast.
Gruyère: Firm and mild, enhancing berry notes.

Tarte Fine aux Champignons (Mushroom Puff Pastry Tart)

Ingredients:

• 1 sheet puff pastry
• 200g mixed mushrooms, sliced
• 1 garlic clove, minced
• 2 tbsp olive oil
• Fresh thyme, chopped
• Salt and pepper, to taste
• Grated Gruyère cheese (optional)

Instructions:

1. Preheat oven to 200°C. Sauté mushrooms and garlic in olive oil until golden. Season with salt, pepper, and thyme.
2. Roll out puff pastry and prick base with a fork. Sprinkle with cheese if using.
3. Top with the mushroom mixture and bake for 20–25 minutes until crisp and golden.
4. Serve warm with a glass of Le Petit Cochonnet Pinot Noir for a relaxed, flavourful pairing.