From: Epineuil, Grand Auxerrois, Burgundy, France
Varietal: Pinot Noir
Tasting Notes: This sparkling wine, made from Pinot Noir, is noted for its delicate balance and complexity. It is fresh and crisp, with flavors of red berries, citrus, and subtle floral hints. The wine's minerality, derived from the Kimmeridgian clay-limestone soils, is complemented by a fine mousse and a refreshing finish. It maintains a dry, yet red fruit- forward palate.
Pairing: For seafood lovers, fresh oysters, shrimp cocktails, and smoked salmon are excellent choices, as the wine’s minerality complements the briny character of seafood while its acidity cuts through the richness. Cheese enthusiasts will find that soft, creamy cheeses like Brie or Camembert, as well as tangy goat cheeses, work well, with the wine’s bubbles and acidity balancing the creaminess. Light salads and appetizers, such as a mixed green salad with citrus vinaigrette or a beet and goat cheese salad, pair nicely, enhancing the flavors with the wine’s citrus notes. For poultry, lightly seasoned roasted chicken or turkey with a herb crust makes a good match, with the wine’s acidity complementing the savory notes. Asian cuisine, including sushi, sashimi, and lightly spiced Thai dishes, also pairs excellently, with the wine’s fruitiness and acidity balancing the flavors and spices.
Chicken Salad With Nectarines and Goat Cheese
By Ali Slagle
About. Growing up in Tonnerre, close to his current vineyards in Epineuil, Gruhier's journey into winemaking was inspired by his cousin, Laurent Delaunay, and a shift from mechanical engineering studies to viticulture. Despite a series of misfortunes that included undrinkable first vintages, vineyard freezes, and a devastating winery fire, Gruhier's passion for winemaking never wavered.
Gruhier’s journey in Epineuil began in 1990 when he acquired neglected vineyards. Facing immediate challenges, including Brettanomyces contamination and subsequent crop failures, Gruhier persevered. "Without money, you couldn’t make the necessary investments to produce better wine," he reflects. Yet, by 2003, he began farming organically, and in 2014, his entire domaine received organic certification.
Dominique Gruhier’s approach to winemaking is deeply influenced by the terroir of Epineuil, which shares the Kimmeridgian geology with nearby Chablis. Gruhier has adapted his winemaking to the region's unique characteristics, focusing on organic practices and minimal intervention. He learned to balance the assertiveness of his terroir, moving away from overripe tannins and embracing the natural minerality of his wines. "When I was young, I made stupid youthful mistakes,” he admits, but his dedication has led to the creation of vibrant and expressive wines.
Despite the challenges, Gruhier's wines are gaining recognition. Epineuil, with its steep slopes and rich geological history, produces distinct and mineral-rich wines. Gruhier’s commitment to whole-cluster, light extraction, and low-sulfur winemaking has highlighted the vibrant fruit and long, chalky finishes of his Pinot Noirs. His wines, though often overshadowed by more famous regions, stand out for their unique character and quality.
Epineuil's wine history dates back to the Middle Ages when it once rivaled Burgundy's most renowned regions. Despite setbacks like phylloxera and catastrophic weather in the early 20th century, efforts to revive the vineyards began in the 1970s. Today, with just over 100 hectares under cultivation, Epineuil’s winemakers, including Gruhier, are restoring its legacy. His wines, once overlooked, now shine as a hidden gem in the world of Burgundy.
