Bourgogne and its appellations

Bourgogne Épineuil

The vineyards of Bourgogne produce some great wines with a historical and international reputation. However, the region is not simply limited to its iconic appellations. In addition to its Village Premier Cru and Grand Cru AOCs, it also produces a range of wonderful Régionale and Village appellations to explore.


You will also find a full list of the Bourgogne’s Climats and lieux-dits on this page.


Check out the complete list of the 84 Bourgogne appellations.

However, your exploration has only just begun. Bourgogne wines have never before offered such high quality. Besides our range of internationally celebrated wines, try some of our lesser-known appellations where there are lots of surprises in store.

And for a fun way to find out more about the wines on offer, try out our “Which Bourgogne wine is right for me?” quiz, or check out Bourgogne Maps to take an interactive tour of the region.

  • Category

    Regional appellation ; Dénomination Géographique Complémentaire

  • Wine-producing region

    VIGNOBLES DE CHABLIS ET DU GRAND AUXERROIS

  • Coulour

    Reds and rosés - Pinot Noir and Pinot Gris

  • Area under production*:
    1 hectare (ha) = 10,000 m² = 24 ouvrées.
    71.34 ha.

    *In 2018

  • Appellation Régionale of the Tonnerrois region (Yonne). The word ÉPINEUIL may only be appended to the word BOURGOGNE in the case of red or rosé wines produced within the defined area of the appellation.
    Producing commune: Épineuil.
    On the label, the word ÉPINEUIL must follow the word BOURGOGNE.
     

Wine Characteristics - Bourgogne Épineuil

Wine
Characteristics

Red (Pinot Noir): this is a light wine with the wings of an angel. Its aromas comprise of red fruits (strawberry, cherry and gooseberry) and black fruits (blackberry, blueberry, blackcurrant) punctuated with peppery notes. Its texture is marked by smooth, velvety tannins which are a badge of its typicity. Smokey notes are quite common.

The rosé is made from Pinot Noir or Pinot Gris grapes. Épineuil has long been known for the freshness and suppleness of its rosé. Although this is a well-behaved wine, its vivacity shows.

Wine Steward’s Tip - Bourgogne Épineuil

Wine
Steward’s Tip

Red: its unctuous balance and meaty texture make it an ideal partner for fine cold cuts, beef, or veal - even roast fowl. Its aromatic personality also recommends it to Gouda-type cheeses. The delicacy of its tannic structure brings out the best from vegetarian dishes such as cooked vegetables topped with grated cheese.
Serving temperature: 13 to 14°C.

Rosé: mixed salads, kebabs, Asian dishes.
Serving temperature: 11 to 12°C.

Situation - Bourgogne Épineuil

Situation

The Tonnerrois region lies in the southern Yonne not far from Chablis. One of its communes, Épineuil (home of Alfred Grévin, founder of the Paris waxwork museum which bears his name), won the official right to identify its wines by name within the general appellation Bourgogne in 1993 for red and rosé wines.

This practice has been tolerated, however, since 1930. Here the abbeys of Saint-Michel and Quincy produce wines whose reputation goes back to the high Middle Ages. For a long time they supplied Paris with wine. Illustrious personalities such as Henri IV, Boileau, and the cross-dressing Chevalier d’Éon helped to popularise “the good wine of Tonnerre”.

The vineyards were destroyed by phylloxera but have made a comeback since the late 1970’s around Épineuil, thanks to strict selection of terroirs and grape varieties. The revival took in all 9 communes of the Tonnerrois district and recently they combined under the appellation Bourgogne Tonnerre.
 

Terroirs - Bourgogne Épineuil

Terroirs

The soils, full of white pebbles, resemble those of the nearby Chablis region (Kimmeridgian or associated limestones) and have definable qualities. Where the vineyard district is broken up into valleys, the vines are sheltered from the cold winds of the Langres plateau and reap the benefit of a favourable microclimate.

Appellations Régionales, explained by Jean-Pierre Renard

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