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BURGUNDY 37

André Delorme

The team from André Delorme suggested we take in a spot of lunch at
the Maison Prosper Maufoux manor house. We sat down at a very posh
table with our hosts and noticed one last unoccupied setting at the end.
This was to be the seat for Pascale Rifaux, the hostess of the house and
one of the very best home cooks we have encountered.

Pascale prepared and served a sublime meal of classic Duck breast
French food and flitted in and out of the room, engaging served with
in repartee and adding an extra dimension of energy to cassis sauce
the room with her infectious enthusiasm.

Pascale’s jambon persillé is perfect and was just the
thing with a couple of Crémant wines. The André
Delorme Crémant de Bourgogne is a blend of Pinot
Noir, Chardonnay, Aligoté and Gamay. It is fresh and
fruity with some yeast notes and a creamy feel in the
mouth. The André Delorme Crémant de Bourgogne
Blanc de Blancs Brut is fine and delicate with subtle
citrus fruit flavours. It has a light spiciness about it and
finishes crisp and dry.

Winemaker Nadine Gublin then took us through a
couple of the table wines. A 2014 André Delorme
Bourgogne Blanc was rich and peachy but with good
acid cut. The 2014 André Delorme Bourgogne Hautes
Côtes de Nuits is a step up with rich, candied fruits and
some spicy complexity. There’s a strong suggestion
of minerality as you swallow the wine. A 2014 André
Delorme Mercurey Blanc was loaded with ripe orchard
fruits. Round, plump and spicy in the mouth, it had a
sprinkling of pepper to the finish.

Perfectly roasted duck breast with cassis sauce was
made for Pinot Noir. The André Delorme Bourgogne
Rouge is simple and delicious. It’s all bright cherry
fruits with some violet notes. It finishes with an audible
crunch. The 2014 André Delorme Bourgogne Hautes
Côtes de Nuits rouge smells of lavender, violets and
pretty red fruits. The wine is sweet, supple and the

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