At a glance

Producer

Maison Camille Giroud

Region

Burgundy, France

Grape variety

Pinot Noir

Wine type

Red

Body

Light-bodied and Delicate

Sweetness

Dry

Typical price

$35-$50

Tasting profile

Red cherry, wild strawberry, raspberry, subtle floral (violet) aromas; touch of earth and spice. Lively and fresh.

Evolution: Will develop more earthy notes, subtle mushroom, soft spice, forest undergrowth with 2-4 years.

At peak: Optimal expression of fruit and freshness with subtle complexity; not intended for power or tertiary depth. Charming, accessible style.

Structure

Acidity

Lively, vibrant (signature Burgundy acidity)

Tannins

Fine, silky, moderate

Alcohol

12.5%-13% ABV (typical for Bourgogne Rouge)

Aging potential

Drink young; can age up to 6-7 years from vintage under ideal conditions

Drinking window

Peak drinking

2025 to 2041

Optimal window

2024 to 2044

Current status

Youthful, ready to drink but capable of short-term cellaring

Current condition

Fresh, primary fruit with subtle structure; no signs of fading

Bourgogne Rouge from a reputable producer like Camille Giroud delivers best at 2-5 years from vintage. High acid and moderate tannin allow for short-term cellaring, but without premier or grand cru concentration, it will not benefit from long aging. 2022 vintage is ripe yet balanced, supporting a 5-7 year drinking window.

Food pairing

Roast chicken, duck breast, herb-crusted pork loin, grilled salmon, mushroom risotto, soft-rind cheeses (Brie, Camembert), charcuterie.

Serving

Serving temperature

15-16°C / 59-61°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Hand harvesting; native yeast fermentations; minimal intervention in winery; reduction of chemical inputs in vineyard; adoption of lighter-weight glass bottles since ~2020; focus on local supply chains; no synthetic herbicides used for recent vintages.

Maison Camille Giroud has made significant progress towards sustainable production, moving strongly towards organic conversion and minimizing chemical treatments in recent years, but is not fully certified organic or biodynamic. Vineyard and winery practices reflect environmental awareness: use of native yeasts, increased biodiversity, and responsible water management. Packaging is improving with lighter bottles and local suppliers. Their moderate carbon footprint relative to Burgundy is improved by production choices but impacted by exports typical of Burgundy producers. Overall, sustainability is above average but short of the most rigorous standards.