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Beaune 1er Cru "Clos de l'Ecu" Monopole

Beaune 1er Cru "Clos de l'Ecu" Monopole

  • The vintage
    • The weather conditions in 2015 were outstanding and the vintage is characterised by its rich and very distinctive style. Excellent ageing potential.

  • Appellation
    description
    • Introduction

      The "Clos de l'Écu" appellation dates back to the Middle Ages. This clos enabled owners at the time to pay the sums they owed to the Dukes of Bourgogne. It is a monopole parcel and was purchased in 2003 by François Faiveley, the 6th generation of the family.

    • Exposition

      South

    • Soil

      Gravel

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      2 ha 37a 03 ca [5, 86 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1980, 1989, 1994, 1998

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 14 months in French oak barrels (a third of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Tasting

      This terroir offers a fruity and very elegant of the Pinot Noir varietal. It displays a deep ruby colour and remarkably pure notes of red and black fruits. The palate is lively and spicy with a refreshing touch of menthol. This wine evolves beautifully in the bottle although its generous character makes it a pleasure to drink in its youth.

    • Serve with

      Duck breast, fillet of beef, slow roast lamb, veal shank with caramelised carrots.

    • Serve at

      14°C to 16°C

    • Cellaring Potential

      8 to 12 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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