Nicolas Potel – Bourgogne Pinot Noir
Area of Production: Made from parcels in Santenay, Pommard, Volnay, Chambolle-Musigny and Vosne-Romanée (80%) as well as declassified village appellations of Auxey-Duresses and Maranges (20%).
Cepage:100% Pinot Noir.
Alcohol: 12.5%
Wine Making Techniques: The grape selection is both massal (visual selection of the most robust vine-plants) and clonal. The grapes are harvested by hand and sorted manually. Next step is a cold maceration in stainless tanks. A 20 day vatting time with punching of the cap 3 times a day follows. The wine is put into Burgundy barrels for the malolactic fermentation and the ageing.
Wine Notes:Ruby dark in color. This wine has a bouquet of red cherries, fern, white flowers and spices. On the palate fine toasted notes with honey that give way to long lasting notes of black fruits. The tannins are silky and well balanced. The finish is beautiful and full.
Recommended Food: Great with poached eggs in red wine sauce (“oeufs meurette”) and cheese from Cîteaux Abbey.
Review: BTI - 91 points - 2014 vintage
Cepage:100% Pinot Noir.
Alcohol: 12.5%
Wine Making Techniques: The grape selection is both massal (visual selection of the most robust vine-plants) and clonal. The grapes are harvested by hand and sorted manually. Next step is a cold maceration in stainless tanks. A 20 day vatting time with punching of the cap 3 times a day follows. The wine is put into Burgundy barrels for the malolactic fermentation and the ageing.
Wine Notes:Ruby dark in color. This wine has a bouquet of red cherries, fern, white flowers and spices. On the palate fine toasted notes with honey that give way to long lasting notes of black fruits. The tannins are silky and well balanced. The finish is beautiful and full.
Recommended Food: Great with poached eggs in red wine sauce (“oeufs meurette”) and cheese from Cîteaux Abbey.
Review: BTI - 91 points - 2014 vintage
| Potel Bourgogne Pinot Noir Spec Sheet |
