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  • SYLVAIN PATAILLE Marsannay Rouge 2017
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Sylvain Pataille, Marsannay Rouge 2019

Regular price £39.75 GBP
Regular price Sale price £39.75 GBP
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Tremendous stuff. Last tasted mid-long-lunch a few months back. I can still taste it, that’s saying something!


Fresh and vibrant on the nose, the palate opens up with great intensity of fruit, lovely, fine-grained tannins and beautiful length. An outstanding Pinot Noir.

Producer: Sylvain Pataille

Region/Country: Marsannay, Burgundy, France

Grape/s: Pinot Noir

Production Method: Minimal intervention farming. Part stainless steel part oak for fermentation, and the same for maturation.

Style: Mineral driven and intensely floral with lovely powdery tannins and fruit weight to boot.

Pairing Suggestion: Game, poultry, grilled meats and vegetable dishes

Variety: Pinot Noir

Profile: Known as the Heartbreak grape owing to its tumultuous nature in the vineyard. Pinot Noir is best suited to cooler regions, including most famously Burgundy in France where it produces the most sought after and expensive wines in the world. Thin skinned and early ripening, Pinot is a very transparent variety, capable of showing subtle differences in terroir and pronounced regional character. Flavours found in young Pinot include raspberries, strawberries, cherries and violets; with time these evolve into a bouquet often reminiscent of game, liquorice and autumnal undergrowth.

Classic Regions: Burgundy, Loire Valley, Alsace (France), Baden, Ahr (Germany), Yarra Valley, Tasmania, Mornington Peninsula (Australia), Walker Bay (South Africa), Russian River Valley, Oregon (USA)

Sylvain Pataille

Born and bred in Marsannay you’d think that Sylvain Pataille would have had wine in his veins. He is not from a winemaking family however, and went to wine school in Beaune from the age of 14. Vineyard holdings are managed according to organic and biodynamic principles and when replanting is necessary is is undertaken via massale selection with cuttings from some of the most outstanding producers in Burgundy. In the winery SO2 is used to a minimum, and oak is more of a vessel than a flavouring, aiding the elevage.