Country: France Region: Burgundy Vintage: 2013
Varietal: Pinot Noir and Gamay Category: Red Wine Color: Red
Producer: Domaine Mongeard-Mugneret
"Vincent Mongeard and his wife Anne, are the 8th generation custodians of Domaine Mongeard-Mugneret, established when Vincent's grandparents pooled their vineyard resources in the 1920s. The domaine is located in Vosne-Romanée in the heart of the Côtes de Nuits.
The Domaine has vineyards in 28 appellations totalling over 30 hectares, ranging from Villages to Grand Cru. Vincent has a passion for Pinot Noir and predominantly makes red wines. 'Reasoned viticulture' (sustainable) is practiced with a focus on soil health.Manure and composts are used to improve soil health. A lot of thought goes into selecting the perfect fine grain oak for maturation. Vincent 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 'La Croix' Bourgogne Hautes-Côtes-de-Nuits is hand harvested from a vineyard of 0.69 hectares. The average age of the vines is 45 years and the wines are aged in 30% to 40% new barrels. It is an excellent introduction to Mongeard-Mugneret. If you want to get serious, try the Clos de Vougeot Grand Cru, it comes from a tiny parcel of 0.62 hectares. The vines range from 40-50 years old and the wine is matured in 100% new oak barrels."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Vincent Mongeard
When it comes to his vineyards Vincent takes an intelligent and pragmatic view: "I adopt many of the practices of organics and biodynamics," he says. "But all of our vineyards are different and require different approaches, so the use of one philosophy would not give the quality we're looking for." Because of this and because of the distance between vineyards, the harvest lasts for over a month. He destems all his wines (except for the Richebourg) and discards about 8-10% of the grapes on the sorting table. The 53 year old vines are Guyot pruned. In the spring severe debudding takes place and a green harvest is carried out in the summer to increase the chances of high quality and maturity. Harvest is always carried out by hand.
The grapes were de-stemmed and underwent a cold maceration for just under a week. Fermentation took place in stainless steel tanks at 30ºC for approximately 12 days. After gentle pressing of the grapes the free run juice and press juice were unified in stainless steel tanks before being run off by gravity into French oak barrels, one third of which was new. The wine underwent malolactic fermentation and was aged for a period of approximately 18 months before being bottled without filtering.
Intense in colour with a bouquet that is elegant and powerful, dominated by red fruits. This premier cru is concentrated and full of tannins, combining character, finesse and elegance.
Food Suggestion: Excellent with tender, juicy pork in a light fruity jus, or with a variety of game dishes.
Closure: Natural Cork ABV:13% Classification: AOC