MARSANNAY
2020 Héritage Domaine Huguenot
| Grapes | Pinot Noir |
| Colour | Red |
| Origin | France, Burgundy |
| Other | Certified Organic |
| District | Côte d'Or |
| Sub-district | Côte de Nuits |
| Village | Marsannay |
| ABV | 13.2% |
Fragrant with myrtle, bilberry, damson and forest floor. Great drive with grip and some flesh, balanced, never heavy, but persistent with plenty of fruit and a good acid push to the finish. L&S (Nov 2025)
| 12 | ||
DELIVERY SERVICE
We offer free nationwide delivery on all orders over £150 (excluding Highlands & Islands). Express Delivery options also available.Rich volume on the attack, and then the freshness of the vintage comes behind, tightening the tannins on the finish. Drinking range: 2023 - 2030L&S (Nov 2021)
Domaine Huguenot
The Huguenots can trace their history in Marsannay and working in the vines back to 1789. Currently the domaine is run by Philippe. His father Jean-Louis expanded the domaine from five to twenty-two hectares (twelve in Marsannay, six in Fixin, and four in Gevrey) before handing over the reins. Philippe took the bold step of taking the whole domaine into organic production (the conversion was completed in 2010), but immensely sadly he was forced to do a single non-organic treatment in 2016, because of the terrible conditions, so he was back to square one - three years to re-qualify for the organic label. Nevertheless Philippe, although initially unsure if he would try for the certification again was not planning to change the way he works - it is, he assures us, better for him and the environment and and his workers as well as for quality. So he fought his way back, and the wines have been certified organic again since 2019. Philippe now has 23 hectares in production.
Philippe is uses up to 25% of whole bunches in the warm vintages, liking the peony scent it brings, but also concerned that it can make the terroir distinction less well-defined. He uses around 20-25% new wood on his Premiers Crus and 50% on the Grand Cru.
Adam Byatt | Chef's Choice Mixed 6
Christmas dinner is the most important meal of the year, so we decided to leave the wine selection to an expert. We asked Adam Byatt, Chef Patron of the Michelin-starred Trinity in Clapham, to choose the six wines he will be serving on his own table this Christmas.
Adam has curated a complete 'Christmas Day Timeline' in a box, covering every moment from the morning cork pop to the final mince pie .
The Morning Celebration: The day begins with the Gonet-Médeville Blanc de Noirs, a grower Champagne that Adam selects for that essential 'celebration time' when you first wake up.
The Starters: For the table, Adam has chosen two stunning whites. Ideally paired with smoked salmon, the 2022 Anjou 'Ronceray' from Château de Plaisance offers a saline crispness. Alternatively, for a classic prawn cocktail, he recommends a 'nice glass of Chardonnay' provided by the 2021 Saint-Véran 'Les Pommards' from Domaine Barraud.
The Main Event: For the turkey, Adam skips the heavy reds in favor of the 2020 Marsannay 'Héritage' from Domaine Huguenot. He calls this Pinot Noir 'absolutely perfect' for roast turkey, lighter enough not to overpower the bird but with enough structure to stand up to the trimmings.
The Finish: Moving onto the cheese course, the 'big guns' come out with the 2020 Gigondas 'Aux Lieux-Dits' from Domaine Santa Duc, offering a 'bigger, fuller' profile. Finally, for the Christmas pudding and mince pies, Adam finishes with a glass of 'liquid gold': the 2021 Monbazillac from Château Tirecul la Gravière.
This is a proper chef’s selection: thoughtful, delicious, and ready to go.
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