Original bottle illustration — Bacchus Global
Bourgogne Épineuil, France
DOMAINE GRUHIERCuvée Juliette
Born on a steep limestone slope shaped by an ancient seabed, Cuvée Juliette carries the name of a daughter and the memory of a demanding vintage — the year northern Burgundy faced spring frost and a cool summer, and answered with unusual freshness and a cherry-blossom perfume.
- Wine type
- Dry red wine, light-bodied
- Grape
- Pinot Noir 100%
- Appellation
- Bourgogne Épineuil AOC
- Origin
- Côte de Grisey, Épineuil, Yonne, France
- Drinking window
- —
- Recommended temperature
- 14–16°C
- Alcohol
- —
- Bottle size
- 750 ml
About This Wine
Cuvée Juliette is Domaine Gruhier's flagship red, a single-vineyard Pinot Noir from the Côte de Grisey plot within Bourgogne Épineuil.
First produced in 1999, it has continued as a wine defined by its steep limestone site and by low-intervention, whole-cluster winemaking.
Taste profile
In the glass
CUVÉE JULIETTE
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Blueberry, cherry and plum, with a cherry-blossom lift distinctive to this vintage, layered with subtle cocoa and spice from whole-cluster fermentation.
A saline, mineral thread from the limestone soil runs through a taut, delicately structured palate, framed by fine-grained tannins.
Deep, saturated ruby red, concentrated toward the core.
Before it reaches the glass
Temperature
Best served at 14–16°C.
Timing
Decanting is recommended: this young, low-SO2 wine can show closed, slightly reductive aromas at first, and aeration helps them open.
Glassware
A large-bowled Burgundy glass helps show its aromatics and fine tannic structure.
At the table
The wine's fine tannins, bright acidity and saline minerality make it a flexible partner across cuisines built on poultry, mushroom and delicate egg preparations.
Its light body and structured tannins favor dishes with gentle char, umami depth or herbal lift rather than heavy, fatty preparations.
Japanese
- Yakitori (salted chicken skewers)
- Grilled shiitake and matsutake mushrooms
- Tamagoyaki (dashi-simmered omelette)
Why it worksThe wine's fine tannins and gentle acidity suit grilled, lightly salted poultry, while its umami-tinged palate echoes mushroom and egg preparations.
Thai
- Gai yang (grilled lemongrass chicken)
- Larb gai with fresh herbs
- Stir-fried mushrooms with garlic and pepper
Why it worksIts acidity and light frame balance the citrus and herb-forward seasoning of Thai grilled and salad dishes without overpowering their delicate spice.
Western
- Oeufs en meurette (eggs poached in red wine sauce)
- Roast quail stuffed with grapes
- Wild mushroom risotto
Why it worksThese classic Burgundian preparations echo the wine's own red-fruit and earthy register, with its acidity cutting through the richness of the sauce and risotto.
From cellar to bottle
Winemaking
Hand-harvested Pinot Noir ferments predominantly as whole clusters (per the estate's export documentation) with native yeasts, then ages in oak barrels with a portion of new wood.
Product detail
The wine is bottled unfined and unfiltered, with only a minimal addition of sulphur prior to bottling.
Origin & Terroir
The Côte de Grisey plot has supplied Cuvée Juliette since the cuvée's first vintage in 1999.
Official producer website→Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
