Domaine Olivier Guyot Marsannay 'La Montagne' Rouge

'La Montagne' is a cool, white limestone vineyard located at the highest elevation in Marsannay. However, Olivier Guyot's parcel faces due south and is planted with incredibly old vines reaching 80 to 90 years of age. While Pataille emphasized fresh minerality from this vineyard, Guyot condenses the energy of these ancient vines to the absolute limit, delivering a heavy plot twist: it exudes the most massive volume in his Marsannay lineup, boasting power akin to a Gevrey-Chambertin. Having completely banned herbicides since 2000 and utilizing draft horses for plowing, Guyot ages the highly concentrated grapes from these ancient vines in French oak barrels from the Tronçais forest for 14 to 18 months. The reason global enthusiasts on Vivino consider this wine "a plot-twist Marsannay that is impossible to guess in a blind tasting against another producer from the same vineyard" lies in its 'Gevrey-Chambertin-like structure forged by the explosive concentration of 80-year-old vines and precise oak touch.' Upon uncorking, instead of delicate floral scents, dense fruit aromas of dark cherry and ripe raspberry pour out, heavily underpinned by toasty cacao and roasted coffee nuances derived from oak aging. On the palate, the signature acidity of the high altitude is present, but it is quickly engulfed by the massive volume and firm tannins exuded by the ancient vines. It is a robust, large-scaled Pinot Noir that combines the coolness of high altitude with the explosive power of old vines.

1. Charcoal-Grilled Rib of Beef or Hanger Steak with Shallot Confit: The official meat pairing proposed by Domaine Olivier Guyot to counter the 'massive volume' of this Gevrey-like wine. The dense, robust tannins exuded by the 80-year-old vines create perfect synergy with richly flavored, bloody beef cuts or a thick, bone-in rib steak, rather than delicate poultry. In particular, a sweet shallot confit interlocks perfectly with the wine's roasted cacao nuances. 2. Aged Comté Cheese or Butter-Roasted River Fish: The practical marriage chosen by Burgundy collectors on Vivino to enjoy the toasty oak character of this wine. The roasted coffee and cocoa flavors from the Tronçais oak aging form a fantastic sweet-and-salty balance with the nutty aromas of an aged Comté cheese. If meat is too heavy, pair it with firm-fleshed river fish roasted generously in butter—a local Burgundian method—to balance the wine's heavy body.