Louis Billard Volnay 2022

Louis Billard Volnay 2022 is an elegant, light‐bodied red wine from the Côte‐de‐Beaune in Burgundy, France. Crafted exclusively from organic Pinot Noir, it unveils delicate aromas of red cherry and wild raspberry with subtle spice and refined earthy nuances. On the palate, expect lively acidity, fine tannins, and a balanced, refreshing finish that truly expresses the character of 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
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: Volnay
Region: Côte‐de‐Beaune, Burgundy, France
Terroir: Limestone and clay soils that impart refined minerality
Aging: Minimal oak treatment to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Louis Billard is a family‐owned estate in Burgundy dedicated to organic viticulture and traditional winemaking. Their careful vineyard management and respectful cellar practices enable them to produce Pinot Noir that truly reflects the elegant, terroir‐driven character of Volnay.

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 accentuates the wine's red fruit and spice.
Meat: Lean pork tenderloin with a fruit 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.

Herbed Tomato and Olive Bruschetta

Ingredients:

• 1 small baguette, sliced into 1cm rounds
• 2 cups ripe tomatoes, diced
• 1/2 cup pitted olives, chopped (preferably Kalamata)
• 1 garlic clove, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp capers, rinsed
• Fresh basil, roughly chopped (about 1/4 cup)
• Salt and pepper, to taste
• Optional: A drizzle of balsamic glaze

Instructions:

1. Preheat your oven to 180°C. Arrange the baguette slices on a baking sheet and toast until lightly golden, about 5–7 minutes.
2. In a bowl, combine the diced tomatoes, chopped olives, capers, and fresh basil. Drizzle with olive oil, season with salt and pepper, and mix gently.
3. Rub each toasted slice with the cut side of a garlic clove to impart a subtle garlic flavor.
4. Spoon the tomato and olive mixture generously onto each slice. If desired, drizzle with a small amount of balsamic glaze for added depth.
5. Serve immediately as an appetizer alongside a chilled glass of Louis Billard Volnay 2022 for a harmonious, terroir‐driven pairing.