2024 Prosper Maufoux Bourgogne Pinot Noir 750ml

Overview

Prosper Maufoux Bourgogne Pinot Noir is a classic regional Burgundy focused on varietal purity, fruit and finesse. Made from Pinot Noir sourced across the Côte d’Or, Saône-et-Loire and Yonne, the 2024 combines dark berry fruit and spice with fine texture and added complexity from barrel maturation.

Vineyard

The fruit is sourced from a blend of vineyards across the Côte d’Or, Saône-et-Loire and Yonne. The vineyards are planted on clay-limestone soils, bringing together different expressions of Burgundy within the regional Bourgogne appellation.

Winemaking

The grapes were harvested by hand, sorted and destemmed before being gently transferred to vat by conveyor without pumping. A cold maceration at 10°C for two to three days preceded fermentation. Vatting lasted approximately 15 days, with punch-downs and pump-overs adjusted according to daily tasting.

Press wine and free-run wine were blended in stainless steel tanks and lightly settled before maturation. Malolactic fermentation took place during ageing, with the wine matured for 12 months in a combination of 500-litre barrels and stainless steel vats. The barrels were medium toasted, with 30% new barrels.

Producer Tasting Notes

Colour
Intense ruby.

Aroma
Aromas of small black fruits and spices.

Palate
Ageing in wood brings finesse and aromatic complexity to the palate.

Critic Reviews

91/100 — Revista Adega
“Cativante nos aromas de franco sabores, exibe frutas vermelhas maduras acompanhadas de notas florais, de ervas e de especiarias…”
Tasted June 2026

89/100 — Decanter World Wine Awards
Tasted January 2026

Awards

Bronze — International Wine Challenge
2024 Vintage — Awarded 2026

Specifications

• Vintage: 2024
• Producer: Prosper Maufoux
• Country: France
• Region: Burgundy
• Appellation: Bourgogne
• Classification: Regional Appellation
• Grape Variety: 100% Pinot Noir
• Fruit Source: Côte d’Or, Saône-et-Loire and Yonne
• Soil: Clay-limestone
• Harvest: Manual
• Cold Maceration: 2–3 days at 10°C
• Vatting: Approximately 15 days
• Malolactic Fermentation: Yes
• Maturation: 12 months in 500-litre barrels and stainless steel vats
• New Barrels: 30%
• Alcohol: 12.5%
• Serving Temperature: 14–15°C
• Ageing Potential: 3–7 years