Maranges AOC Rouge 2021 Marthe Henry

What type of wine is it?

Maranges Rouge by Marthe Henry is a dry red wine from Côte de Beaune in Burgundy, made from Pinot Noir. The style focuses on freshness and elegance, with a medium body and fine tannic structure. Spontaneous fermentation with indigenous yeasts and whole cluster maceration enhance aromatic precision and drinkability. Aging in used oak barrels, kept deliberately short, preserves the clarity of the fruit and showcases the character of the terroir.

Where does it come from?

The grapes come from the Maranges area, in the southern sector of Côte de Beaune, a region with a continental climate and clay-limestone soils. The temperature fluctuations enable a gradual ripening process, preserving acidity and aromatic definition. Hillside exposures and local breezes help maintain freshness even in the warmest vintages. The Maranges appellation is known for precise reds that are direct and approachable.

How is it produced?

Harvesting is done with attention to phenolic ripeness and the health of the bunches, using sustainable viticulture practices. In the cellar, spontaneous fermentation takes place in vats with indigenous yeasts. This is followed by whole cluster maceration, which adds aromatic complexity. Extraction is kept under control to preserve Pinot Noir’s finesse. Aging in used oak barrels, for a shorter period, favors the wine’s freshness and fruit transparency.

Tasting notes

Visually, the wine reveals a vivid ruby red with purple highlights. The nose offers aromas of cherry and raspberry, alongside gentle spices and a subtle floral hint. On the palate, it displays balance, lively acidity and silky tannins, with a smooth texture and a long, clean finish. The flavor profile shows fruit and spice notes that support precision and definition.

Food pairings

This Maranges pairs easily with not overly fatty red meats, roasts, and aged hard cheeses. Its freshness and fine tannins make it a great match for dishes like boeuf bourguignon, roast duck, or oven-baked veal. A platter of mature Comté highlights its structure. Its versatility shines at the table, as the wine supports flavorful dishes without overpowering them.

When to serve it

Serve at 15–16 °C, ideally after a brief aeration to enhance the spicy notes and whole cluster character. Thanks to aging in used oak, the wine is expressive from the outset and can evolve in the bottle for several years, maintaining balance and freshness. Proper cellaring allows for greater complexity over time without losing precision.