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Volnay Premier Cru 2022 - Marquis D' Angerville
Marquis D' Angerville

VOLNAY PREMIER CRU 2022 - MARQUIS D' ANGERVILLE

  France / Burgundy
€144.60
€126.20
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

A benchmark of finesse from the maître of the style, sourced from the Premier Cru vineyards of Volnay.

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Why do we love it?

Volnay Premier Cru 2022 from Marquis d'Angerville is an exquisitely refined red wine from a domaine whose wines consistently rank among the finest expressions of Pinot Noir in Burgundy. This cuvée captures the delicate elegance of Volnay with remarkable precision and purity of fruit. Even Jancis Robinson awarded it a score of 17+, confirming its outstanding quality and typicity.

Domaine Marquis d'Angerville is a historic estate in Volnay, Côte de Beaune, with roots tracing back to the 12th century, when it belonged to the Dukes of the region. Since 1888, it has been in the hands of d’Angerville family, playing a pivotal role in shaping both Volnay and Burgundy as a whole. Marquis left behind a career in the arts to dedicate himself fully to wine, opposing the commercial practices of the time and becoming one of the first to bottle his own wines. He was instrumental in founding the National Institute of Appellations of Origin, while his son Jacques d’Angerville continued the legacy, establishing the International Wine Academy and championing the concept of terroir through single-vineyard vinifications. Today, the sixth generation, Guillaume d’Angerville, oversees 15 hectares of vineyards, including the famed Clos des Ducs and top Premier Cru sites such as Taillepieds, Caillerets, Champans, and Fremiet. In addition to red wines, the domaine also produces exceptional whites. It remains a signature name in Burgundy, consistently earning top scores and maintaining its reputation for elegance and expressiveness. Since 2009, the estate has been certified for biodynamic viticulture.

Guillaume d’Angerville employs the same winemaking method across all his Premier Cru wines. For Volnay Premier Cru 2022 Marquis d'Angerville, grapes are sourced from the Les Mitans and Les Pitures parcels, where limestone and clay soils lend the wine structure, finesse and a pronounced mineral character. Fermentation is carried out using indigenous yeasts, followed by ageing for 12–15 months in French oak barrels, 20% of which are new. This process imparts depth and impressive complexity.

Volnay Premier Cru 2022 Marquis d'Angerville speaks directly to the hearts of Burgundy lovers and Pinot Noir enthusiasts alike. It’s not one to miss.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

On the nose, it reveals elegant aromas of red fruits—cherry, raspberry, strawberry, and plum—accompanied by notes of violet, vanilla, lavender, tea, and spice.

On the palate, it offers medium body, crisp acidity, and refined, moderate tannins. There’s a striking balance of flavours: cherry, plum, and raspberry meet subtle minerality, with hints of pepper, floral tones, and star anise lingering in a long, graceful finish.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13,5 %
Origin Burgundy, France
Variety Pinot Noir
Aromas cherry, raspberry, strawberry, plum, violet, vanilla, lavender, tea, spice
Bottle Size 750 ml
Barrique 12-15 months
Serving temperature 16–18°C
Aging 10+ years
Closure Cork
Organic No

VOLNAY PREMIER CRU 2022 - MARQUIS D' ANGERVILLE

PAIR IT

Pair it with roast duck, wild mushroom risotto, or smoked beef tartare.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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