Château de Melin sits twelve kilometers southwest of Beaune in Auxey-Duresses, where the slate-roofed towers of a château first built in 1551 overlook 28 hectares of vines spread across the Côte de Beaune and Côte de Nuits. Hélène and Arnaud Derats acquired the estate in 1999 and restored it while folding in the family's own vineyards, part of a winegrowing lineage that traces back seven generations to before the French Revolution. In 2009 the family committed the entire domaine to organic farming, giving up pesticides, herbicides and synthetic chemicals in favor of plowing, cover-crop management and treatments limited to natural sulfur and copper, a practice now certified annually by Ecocert. Two of the Derats' sons, Thomas and Guillaume, have since joined the estate, carrying the operation into its eighth generation.

This Bourgogne Hautes-Côtes de Beaune comes from 13 hectares of Pinot Noir planted on clay-limestone soils around Sampigny-lès-Maranges, where the region's characteristic Trias clay gives the wine its structure. The grapes see a cold four-day maceration before a two-week fermentation with manual punch-downs, then age ten months, split evenly between stainless steel tank and oak barrel, a quarter of it new, a regimen built to preserve fruit while adding just enough frame for the tannins.

Why You'll Love It

• A juicy, food-friendly red built for everyday drinking, with the polish of an estate-grown, single-source Pinot Noir.
• Aromas of fresh red fruit lead into candied cherry and the occasional wild, gamey note as the wine opens.
• Firm, well-defined tannins balanced by bright acidity give the wine real backbone for a regional appellation.
• Ten months of mixed tank-and-barrel aging keeps the fruit forward while adding subtle spice and texture.
• Organic, Ecocert-certified farming from a family that has worked these hillsides for eight generations.
• Versatile enough for a weeknight dinner yet substantial enough to hold its own at the table.

How To Serve It

• Serve at 57-61°F, cool cellar temperature, to keep the fruit and acidity in balance.
• No decanting required; this is a wine built for immediate, easy enjoyment.
• Pour into Burgundy stems to open up the aromatics.
• Pair with herb-roasted pork tenderloin and a gratin dauphinois, or with veal and a bed of sautéed baby vegetables.