I’m cooking Beef Bourguignon which calls for a Pinot Noir, preferably from Burgundy. As luck would have it I happen to have two bottles of this $10 South of France wine ready to go. The skeptics will question whether you can get decent Pinot for that price- I’m here to report. It looks about right: pale, see-through ruby. Medium density aromas of primal red cherry, pomegranate, stewed strawberry and a spice note. Not overly complex, but interesting nonetheless. The palate is very pleasant with red fruits including cherry, light tannins, medium acidity and a decent length finish. Very little if any oak was used here, freshness and price were probably the prime considerations. I like it for what it is and considering most of it will end up in the stew- I think it works great! 87 points from me makes this a 3 star wine to be drunk asap. Salut….