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BEAUNE PREMIER CRU
LES CENTS VIGNES

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LES CENTS VIGNES

BEAUNE PREMIER CRU
LES CENTS VIGNES

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2013  

Varietal

100% Pinot Noir.

Tasting notes

Color: shiny ruby red.

Nose: intense, with bright aromas of blackcurrants, red currants and blackberries.

Mouth: rich and well-balanced wine with a beautiful length and very fine tannins.

Food and wine pairing

This wine is a perfect companion to almost every type of meats, but will reveal itself with those of lamb and feathered games. Also great with aged soft cheeses, regional ones being a most (Epoisses, Langres or Cîteaux for instance).

Serving suggestions

To enjoy best its complex aromas, serve ideally between 16° and 17°C / 61-63°F.

Ageing potential

This wine can be kept for 10 to 15 years depending on the vintage and provided good storage conditions.

Origins

This "village" appellation takes its name from the town of Beaune. It covers about 410 hectares, of which 77% are rated Premier Cru. The main characteristic of the vineyards is its location, for all the vines grow on the East slope of the Montagne de Beaune (litterally Beaune mountain). The wines of the appellation are mostly reds (88%). The 25-acre "Les Cent Vignes" Premier Cru vineyard is located north of Beaune, and grows on a limestone soil rich in clay and covered with silt. This type of soil for its capacity to retain water plays a great part in the full-bodied structure and powerful aromas of the wines it produces. The name of this climat is an inheritance from the past; it comes from the name "Sanvigne" which was a former village that existed in the Roman era. Then, it disappeared and with it the memory of its name in such an extent that one day, people didn"t understand why a place planted with vines would be called "Sanvignes" (litterally "without vines")...so they changed its names for "Les Cents vignes".

Vinification and maturing

Grapes were hand-picked and carefully sorted out. They were fully destemmed and vated for a long fermentation period (3 weeks). Color, tannins and aromas are carefully extracted using more punch-downs than pump-overs, in order to get the best from the terroir. Finally, the wine aged for 16 months in oak barrels using 40% new oak to highlight its richness and soften its powerful tannins.

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