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The sommelier's advice |
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Serve between 14 and 16°C. |
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Roast Bresse chicken, pigeon with crushed pepper and simple jus, beef in all its forms, preferably braised, roasted, or grilled. |
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Starting today and continuing until 2035. |
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The estate and the wine |
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A leading name in Marsannay, Sylvain Pataille has earned its place among Burgundy’s greats, gradually expanding its vineyard holdings to 17 hectares.
Awarded one star by the French wine guide RVF, Sylvain Pataille is a passionate advocate for the terroirs of Marsannay and Chenôve, including the often-overlooked Clos du Chapitre. Uncompromising in his approach, he practices rigorous organic farming—using horse-drawn plows—and in the cellar favors ultra-gentle pressing, a high proportion of whole-cluster fermentation, and extended aging (often over two years) with minimal sulfur and about one-third new oak.
The resulting wines are vibrant, honest, and deeply engaging—especially his exceptional Aligotés and remarkable Marsannays, which stand virtually alone in the region for their character and quality. |
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With its expansive floral profile, fresh red fruit aromas, and gentle spice, the 2023 Red Marsannay Clos du Roy is a radiant, finely detailed Pinot Noir of remarkable purity and charm. Both floral and earthy, supported by supple, fleshy tannins, it strikes a rare balance and delivers a beautifully approachable yet age-worthy wine—full of dazzling fruit flavors and effortless drinkability. |
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Hand harvested from thirty-year-old vines. Clay-limestone soils. Vinification with indigenous yeasts, fermentation for 22 days. Aged for 15 to 18 months in oak barrels. |
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AWARDS |
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Estate rated 1 star in the Guide des Meilleurs Vins de France 2025 (RVF) |
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