This burgundy delight hails from Domaine de Mauperthuis in Irancy (a northern Burgundy AOC), and it's a charming Pinot Noir with a twist—up to 10 % César (a local teinturier grape) is blended in, giving it some serious depth . Grown in Kimmeridgian clay-limestone slopes and fermented with native yeast, it spends 12 months in French oak (10–15 % new), resulting in vivid cassis, Morello cherry and bramble, with a firm yet velvety structure and fresh energy. If you are thinking about pairing this with something delish,  think grilled ribs, pâté en croûte or an indulgent cheese board.