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Gevrey-Chambertin 1er Cru "Clos des Issarts"  Monopole

Gevrey-Chambertin 1er Cru "Clos des Issarts" 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

      In the 9th century, Charlemagne owned vines in the Côte d'Or. He requested that the best lands be cleared out and this parcel was constructed in the forest. Situated in the south-west of the village, this Monopole climat was purchased by the domaine in 2003 following a 50 year leasing agreement. It is the smallest appellation in Bourgogne even smaller than Romanée-Conti Grand Cru.

    • Exposition

      East

    • Soil

      Stony soils with exposed rock

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      0 ha 60 a 95 ca - [1,5O Acres]

    • Characteristics of our plot

      Years the vines were planted

      1971, 2005, 2007

  • 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 16 months in French oak barrels (40-50% new oak and 50-60% one-wine barrels) 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

      Deep ruby red in colour with notes of ripe fruits, oak and touch of licorice on the nose. The palate offers silky smooth tannins, an elegant mouthfeel, good balance and excellent length.

    • Serve with

      Roast duck, poultry casserole, fillet of beef, mature cheeses

    • Serve at

      14°C to 16°C

    • Cellaring Potential

      7 to 12 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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