Grapes, Pinot Noir
Serving: Chilled (12–15°C)
About: Just over the hill from St. Romain in the village of Meloisey, you will find Domaine Dandelion an effort from Christian Knott (Australian born), and Morgane Seuillot (a native of Burgundy). The Pinot Noir undergoes 20 days of skin maceration in concrete tanks, followed by 3 rounds of pigeage (punching down of the pressed grapes to achieve optimal extraction). The end productis aged in old barrels under the couple's home, with no sulfur added. Just a hint of richness, bright, jammy fruit, and well integrated tannins.