JL Aegerter Bourgogne Hautes Cotes de Nuits 2015

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2234251-1
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IT'S ALL IN THE DETAILS

Antonio Galloni, Vinous - 93 Points

Purple or dark ruby, often with aromas of raspberry, this Bourgogne Hautes-Côtes de Nuits reveals cherry, liquorice and sometimes violets. On the palate it has a frank, firm taste, pleasing tannins when mature and body but not to excess. In short, a reasonable temperament!

In more than 20 years Jean-Luc and Paul, father and sons, established an estate divided over several flagship appellations from Burgundy. Each year some 20,000 bottles of vin du domaine are produced from the seven hectares of owned vines. This vineyard is pampered all year round with an average yield of only 35 hectolitres per hectare. After harvesting and carefully sorting the grapes, the grape juice is turned into wine with care and attention and then the wine is aged in oak barrels for a minimum of 12 months.

The result of this work of excellence is that today they are creating "Les Vins du Domaine" with a new, fashionable, modern look.

This wine appeals to white meats like rabbit, but it is also good with lamb and duck. It can also accompany very slightly spicy cuisine and will be a great surprise when with sweet and sour dishes such as duck à l’orange or tajines. This wine will also be appreciated with cheese: mature Soumaintrain, Nuits d’Or, farmhouse Reblochon and Morbier.

Antonio Galloni, Vinous - 93 Points

Purple or dark ruby, often with aromas of raspberry, this Bourgogne Hautes-Côtes de Nuits reveals cherry, liquorice and sometimes violets. On the palate it has a frank, firm taste, pleasing tannins when mature and body but not to excess. In short, a reasonable temperament!

In more than 20 years Jean-Luc and Paul, father and sons, established an estate divided over several flagship appellations from Burgundy. Each year some 20,000 bottles of vin du domaine are produced from the seven hectares of owned vines. This vineyard is pampered all year round with an average yield of only 35 hectolitres per hectare. After harvesting and carefully sorting the grapes, the grape juice is turned into wine with care and attention and then the wine is aged in oak barrels for a minimum of 12 months.

The result of this work of excellence is that today they are creating "Les Vins du Domaine" with a new, fashionable, modern look.

This wine appeals to white meats like rabbit, but it is also good with lamb and duck. It can also accompany very slightly spicy cuisine and will be a great surprise when with sweet and sour dishes such as duck à l’orange or tajines. This wine will also be appreciated with cheese: mature Soumaintrain, Nuits d’Or, farmhouse Reblochon and Morbier.

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