Nuits St.Georges 'Les Plateaux' Domaine Mongeard Mugneret
Country: France Region: Burgundy
Varietal: Pinot Noir Vintage: 2022
Colour: Red Style: Dry
Producer: Domaine Mongeard Mugneret
Description:
Alexandre and his wife Justine are ninth-generation custodians of Domaine Mongeard-Mugneret, with Alexandre having taken over the winemaking in recent years. The domaine is located in Vosne-Romanée in the heart of the Côte de Nuits. Alexandre personally picks his own oak from Nièvre and the Tronçais forest in Allier. The oak is cured at the domaine for 18-24 months and a local cooper assembles the barrels for them.
The grapes were 75% de-stemmed and underwent a cold maceration for four to five days. Fermentation took place in stainless steel tanks at 30ºC for 12-15 days. A gentle pressing of the grapes extracted a good level of tannins. The free run juice and the press juice were unified in stainless-steel tanks before being run off by gravity into French oak barrels, 100% of which was new. The wine underwent malolactic fermentation and was then aged for a period of 18-22 months before being bottled without filtering.
Tasting note:
A velvety ruby colour, this wine reveals aromas of musk and leather, with touches of sandalwood and scents of cherries, blackcurrants and preserved fruits. Lively and rich, it has great cellaring potential, with finesse and structure.
Food Matches: Red Meat / Beef / Turkey / Veal
Original: $154.62
-65%$154.62
$54.12Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Country: France Region: Burgundy
Varietal: Pinot Noir Vintage: 2022
Colour: Red Style: Dry
Producer: Domaine Mongeard Mugneret
Description:
Alexandre and his wife Justine are ninth-generation custodians of Domaine Mongeard-Mugneret, with Alexandre having taken over the winemaking in recent years. The domaine is located in Vosne-Romanée in the heart of the Côte de Nuits. Alexandre personally picks his own oak from Nièvre and the Tronçais forest in Allier. The oak is cured at the domaine for 18-24 months and a local cooper assembles the barrels for them.
The grapes were 75% de-stemmed and underwent a cold maceration for four to five days. Fermentation took place in stainless steel tanks at 30ºC for 12-15 days. A gentle pressing of the grapes extracted a good level of tannins. The free run juice and the press juice were unified in stainless-steel tanks before being run off by gravity into French oak barrels, 100% of which was new. The wine underwent malolactic fermentation and was then aged for a period of 18-22 months before being bottled without filtering.
Tasting note:
A velvety ruby colour, this wine reveals aromas of musk and leather, with touches of sandalwood and scents of cherries, blackcurrants and preserved fruits. Lively and rich, it has great cellaring potential, with finesse and structure.
Food Matches: Red Meat / Beef / Turkey / Veal
