The reds are the direct descendants of those 18th-century burgundies described as “full of fire, uplifting and light, almost all genius” by the Abbé Claude Arnoux in 1723 published the first book devoted to the wines of Bourgogne. Their colour is crimson or dark ruby, sometimes leaning towards strawberry. They boast aromas of cherry, liquorice, and sometimes violet. They have a firm, straightforward taste, tannins pleasant once matured, and just the right amount of body.
Rosé: the Pinot Noir yields a very small amount of rosé wine which bears the appellation Bourgogne rosé (or Bourgogne clairet) Hautes Côtes de Nuits.
The whites (Chardonnay, or very rarely Pinot Blanc or Pinot Gris) are white-gold to pale gold, or, if aged in a barrel, yellow gold. Notes of hawthorn and honeysuckle mingle with apple, lemon, white deadnettle and hazelnut. In the mouth, they are fleshy, solidly built, well-balanced, and with an easily-recognisable touch of friskiness which improves their ageing potential.