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Vosne-Romanee 2017 - Domaine du Clos Frantin
Maison Albert Bichot


  France / Burgundy

One of the most famous Fine Wines of Burgundy!


Why do we love it?

Vosne-Romanee Domaine du Clos Frantin 2017 of Maison Albert Bichot is one of the top expressions of both Burgundy and Pinot Noir, as it comes from one of the most famous villages, Vosne-Romanee, but also from one of the most famous and great houses of Burgundy, Maison Albert Bichot.

Maison Albert Bichot is one of the oldest houses in Burgundy, with a history dating back to 1831, which has a dual role, it acts as a Negociant and has its own vineyards. The role of Negociants is very important in the history of Burgundy. According to Napoleon's law, vines inherited from generation to generation are shared equally among all beneficiaries. This led to the fragmentation of the land and so there are vineyards that are very small in size, but of great importance, which if it were not for the Negociants, to buy their grapes, they would probably have been abandoned now. Bichot family was one of the first Negociants to have their own vineyards and winery. The family was born in the Cote de Beaune, with a huge history in wine and has now spread throughout Burgundy, Chablis, and Beaujolais, having cooperating vine growers in the best sites and villages.

The mythical village of Vosne-Romanee is one of the smallest but most famous villages of Burgundy, responsible for some of the best and rarest wines of Burgundy and the world. The grapes for the Vosne-Romanee Domaine du Clos Frantin 2017 of Maison Albert Bichot come from the Damaudes and Maizières vineyards, from 30-40 years-old vines. The harvest is done by hand and then the wine is fermented in oak tanks. The wine ages in French oak barrels, 20% -30% new, for 14-16 months. The result for the exceptional year of 2017 is elegant, with lacy tannins and juicy fruit.

Vosne-Romanee Domaine du Clos Frantin 2017 of Maison Albert Bichot proves that Burgundy rightly cause frenzy and hit such prices.









Tastes Like

It has medium ruby color and complex nose, with the aromas of strawberry, cherry, plum, raspberry, vanilla, tea, and cinnamon gradually unfolding. Hints of green pepper, leather, and cigar complete the special set.

In the mouth, it has a full body, sharp acidity, and moderate but elegant tannins. Juicy red fruits such as strawberry, sour cherry, and raspberry are combined with notes of pepper, cedar, tobacco, nutmeg, and vanilla.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Burgundy, France
Variety Pinot Noir
Aromas Strawberry, cherry, plum, raspberry, vanilla, tea, cinnamon, green pepper, leather, nutmeg, cigar
Bottle Size 750ml
Barrique 14 - 16 months
Serving temperature 16°C
Aging 10+ years
Closure Cork
Organic No



with Cacio e Pepe pasta with guanciale, beef fillet with mushroom sauce, or a duck fillet with red fruit sauce.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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