2010 Domaine de Bellene Beaune Pertuisots

Domaine de Bellene was started in 2005 by Nicolas Potel, a rising star in Burgundy and the son of the late, legendary Gerard Potel of the highly respected Domaine de la Pousse d’Or in Volnay. After his father’s death in 1997 Nicolas became a negociant, and started Maison Nicolas Potel. His wines earned praise from such writers as Clive Coates, but a falling out with his business partners led to Potel’s departure from the firm that still bears his name. After only one vintage as Domaine Nicolas Potel, Potel was forced to stop using his name for his new domaine. He changed the name to Domaine de Bellene and also started the negociant Maison Roche de Bellene. Nicolas makes wines biodynamically and is considered a rising star in Burgundy.

Beaune is the heart, soul and capital of Burgundy. A walled, medieval city of ancient buildings and cobble-stoned streets, Beaune is home to the annual Hospices de Beaune wine auction, a charity auction dating to the 15th century. Beaune has always been a natural crossroads, and it was a commercial center as far back as the Roman era. Today Beaune is home to many of Burgundy’s most famous negociants, including Drouhin, Jadot, Latour and Bouchard Pere et Fils. The Beaune appellation includes 1,620 acres of vineyards, of which 95% are planted to Pinot Noir, with the remainder to Chardonnay. Although there are no Grands Crus, there are 44 Premier Cru vineyards which account for nearly half the appellation’s vineyard acreage. The best vineyards are on the upper slopes around the town, and Beaune is especially known for its “clos,” or small, walled vineyards that are often parcels of larger vineyards. There are also Beaune village wines. Robert M. Parker Jr. wrote that the primary traits of Beaune reds in the best vintages are “an intense bouquet of berry fruit, principally black cherries and strawberries. The wines are rarely massive or large scaled, relying more on their smooth, silky, berry fruitiness and harmony to seduce…”

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.