MONTHÉLIE > BOUCHARD Ainé & Fils

MONTHÉLIE

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2022

Varietal

100% Pinot Noir.

Tasting notes

Colour: Deep ruby.

Bouquet: Aromas of cherry and blackcurrant, violets and peony, evolving with age towards undergrowth, fern and spices.

Palate: Full attack of red fruit. Tannins are present and supple. Round and delicate, developing scents of undergrowth, humus and truffle.

Food and wine pairing

Monthélie is ideal with roast poultry, lamb and rabbit. Roast offal - sweetbreads, liver or grilled andouillettes - and meat pies also go very well with the firmness of this wine. With cheese, it goes perfectly with Brillat-Savarin, Brie and Reblochon.

Serving suggestions

Serve at a temperature of around 14-17°C. (57-63°F.).

Ageing potential

This Burgundy wine can be cellared for 7 to 10 years.

Origins

AOC Monthélie - pronounced Mont'lie - is located on the edge of the Côte de Beaune, in a modest 130 ha vineyard between Volnay and Meursault. This appellation comprises 15 Climats classified as Premier Cru and produces mainly red wines (88%).

The vineyard landscape is shaped by a combe that supports vines on its two slopes and in its alluvial cone. On the Auxey-Duresses hillside, the white, slightly chalky soils are composed of Argovian marl. They face east and are mainly used to produce red wines. The red soils of the Volnay hillside are marked by iron oxide and have a more variable east-south orientation. The alluvial cone, which accounts for 75% of the Monthelie appellation's production, is made up of scree that is also well-suited to wine-growing (altitude between 230 and 370 metres).

Vinification and maturing

The grapes are harvested by hand and sorted by hand on arrival at the winery. 100% of the grapes have been destemmed. Vinification for 20 days in vats. Cold maceration for 6 days at 8°C. Nine days of fermentation with punching down of the cap 3 times a day during fermentation at a temperature of 30°C. Pumping over twice a day for 5 days, followed by pressing. Aged for 12 months in oak barrels (30% new oak).