Domaine Bachelet-Monnot Bourgogne Rouge

Domaine Bachelet-Monnot Bourgogne Rouge

Regular price $38.00

This is made from 100% Pinot Noir from 60-80 year old vines. The grapes are taken from Maranges, Puligny L'Ormeau, and Hautes Côtes de Beaune. 15% of the grapes are fermented whole cluster, to give the wine some of that old school Burgundian depth and structure, without overwhelming the wine with extraction. The wine is also aged mostly in older barrels and so along with the minimal whole cluster fermentation, is very balanced. We would pair it with salmon lightly fried in butter with roasted carrots and broccoli.

    • Dry
    • Medium Bodied
    • Light Tannins
    • Organic
    • High Acid

    This product is available for Local Delivery/Pickup from:

    • Morris
    • West Hartford

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    PAIRS well WITH

    • Poultry
    • Fish
    • Roasted Vegetables

    Details

    From our Importer: “Alexandre and Marc Bachelet have been on fire over recent vintages…My budget would be invested in the outstanding Maranges premier crus such as Fussière and Clos de la Boutière that I strongly suspect will represent some of the best values over the entire of the Côte d’Or…and if I were a millionaire, I would still buy them. ”–Neil Martin, Vinous

    “The 2018 tasting reinforced my view that not only is Domaine Bachelet-Monnot at the very forefront of white Burgundy production, but that they have made serious strides with their red wines too.” -Jasper Morris MW, InsideBurgundy.com

    From their domaine in Dezizes-les-Maranges, brothers Marc (left) and Alexandre (right) Bachelet, oversee an enviable catalogue of top Côte de Beaune vineyards: St. Aubin En Remilly, the top sites in Maranges, Puligny 1er Cru Folatières, Puligny 1er Cru Referts, Batard Montrachet, Chassagne Montrachet, and some of the best parcels in Santenay. Since their first vintage in 2005, they have refined their approach to farming and winemaking to the point where they are now firmly established as two of Burgundy’s finest talents. The whites go through a long press before being fermented with indigenous yeasts in larger 350L barrels and are aged for 12 months in barrel and an additional 6 months in stainless steel tank before release. The comparisons to some of Burgundy’s elites make complete sense as the resulting wines are breathtakingly layered, racy, and achingly long. And like many of Burgundy’s best, the reds are of equal quality with an aromatic lift, grain and texture that makes them among the most compelling Pinot Noirs made in the Côte-d’Or today.

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