2024 Bachelet-Monnot Bourgogne Rouge, Burgundy

The 2024 Bourgogne Rouge comes from Puligny, the Hautes-Côtes and declassified vines around Maranges. It has a very pretty redcurrant and strawberry-scented bouquet. The palate has quite sharp acidity, quite peppery as if there were stems in the blend, with a little bitterness on the finish. Fine.

85-87 points, Neal Martin, Vinous

Mid purple, decent colour, some lively red fruit of moderate intensity, the floral side of raspberry. Then properly fresh with acidity which rasps a little at the moment but which should integrate. Some cherries too. Drink from 2027-2029.

86-88 points, Jasper Morris MW, Inside Burgundy

Brothers Marc and Alexandre Bachelet have turned their small domaine in Dezize-lès-Maranges into one of the Côte de Beaune’s most sought-after addresses. While their grander bottles now attract serious collector attention, the Bourgogne Rouge is where the domaine’s philosophy becomes particularly appealing: meticulous vineyard work, restrained winemaking and the same attention to detail, delivered in a bottle you can actually contemplate opening on a Tuesday.

The 2024 vintage was a tough one in Burgundy, with cool, wet conditions and painfully small yields demanding constant work in the vineyards. For careful growers, the reward was fragrant fruit, moderate alcohol and lovely freshness. The Bachelets lean into those qualities, producing a Bourgogne Rouge that favours perfume, energy and savoury detail over weight.

Bright ruby with a translucent edge, the nose opens with wild raspberry, red cherry and cranberry before violet, blood orange and a little dried thyme appear. With air come hints of pink peppercorn, black tea and cool earth. The palate is light on its feet and wonderfully juicy, with crunchy red berries carried by lively acidity and fine tannins. Cherry skin, orange peel and gentle spice run through the middle before a fresh, earthy finish.

Let’s give the French food a day off: try this with char siu pork, chicken yakitori, crispy duck pancakes, grilled salmon with miso or Turkish lamb pide with sumac and yoghurt. Our pick is the char siu, sticky caramelised edges, five spice and juicy pork against bright, fragrant Burgundy is a slightly wicked little combination.

Cellaring: Drink now to 2032.