Chambertin Grand Cru 2014 - Domaine Tortochot

Chambertin Grand Cru 2014 - Domaine Tortochot

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€175.00
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This Pinot Noir comes from grapes grown in Gevrey-Chambertin in 0.31 hectares of vineyard Domaine Tortochot owns in the Grand Cru Chambertin. You can find it leaving Gevrey-Chambertin, on the right of the Routes des Grands Crus, towards Morey Saint-Denis, positioned just after the Clos de Bèze. Chambertin Grand Cru AOC 2014 by Domaine Tortochot shows a beautiful ruby-garnet color. We find cassis tightened, licorice, tobacco and vanilla aromas. The palate is broad, tannin biting,it's robust in its structure and it has length usually offered by star players.

PRODUCT DESCRIPTION

It comes from Pinot Noir grapes grown and grown in Gevrey-Chambertin in the 0.31 hectares of vineyards that the Domaine Tortochot owns in the Grand Cru Chambertin. The vineyard meets Gevrey-Chambertin, on the right of the Routes des Grands Cru, towards Morey St-Denis, positioned just after the Clos de Bèze. The average altitude is around 280 meters asl, the exhibition faces east; the parcel of the Domaine Tortochot is located in the upper part of the Cru, just below the wood: the soils are very thin (about 40cm) and very rich in light stone. In the vineyard certified organic farming is practiced, the density is around 10,000 plants per hectare planted with low plants. Pinot Noir was harvested after mid-September and vinified by maceration for 25 days with spontaneous fermentation; subsequently the wine was transferred to 100% new pieces where it was aged for 18 months and then bottled. Only indigenous yeasts are used.

EVOLUTION

Wine with a capacity for evolution for over 15-20 years.

SMALL TIPS

Taste it at a temperature of 16 °, combined with large noble game dishes.

Data sheet

Winery
Domaine Tortochot
Denomination
Chambertin Grand Cru AOC
Variety
100% Pinot Nero
Nation
France
Production area
Gevrey-Chambertin
Region
Burgundy
Year
2014
Gradation
13,5%
Bottle
75 cl
In Vineyard
Certified Organic Agriculture
Vinification
Fermentation is carried out without the addition of selected yeasts; temperature monitoring is done, they can go up to 32 °, 33 ° C, never beyond.
Yeast
Indigenous
Aging
In barriques for 15-18 months with malolactic fermentation. Follows bottling without filtration
Match with
Meats
Typology
Red
Serving Temperature
Temperature 16° C
Premi
94/100 Tim Atkin, 17/20 Jancis Robinson
Ideal consumption
Da 2017 a 2037
Our judgment
93/100
Allergens
Sulphites

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