Francois & Denis Clair Santenay Beaurepaire 2014

SKU:
2137601-1
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IT'S ALL IN THE DETAILS

Tasting notes
Nose: Elegant with aromas of fresh red fruits and a slight oakiness.

Palate: We find this finesse of first growth with a nice fruity associated with relatively soft tannins.

Guard: Good to drink in three to five years. To keep maximum between six and eight years depending on the vintage.

terroir
Plot located on the hillside (very steep slope), just behind the village. Its orientation is to the south.

Ground
Quite limestone and a little clay.

Grape (s)
100% Pinot Noir.

Age of vines
35 years.

harvest
100% Manual.

Stemming
90% Scuffed.

winemaking
After a rigorous sorting of the harvest, it is scraped and put in concrete vats. Cold maceration for ten days with pigeages and pumping over, then alcoholic fermentation for 8 days. After racking and assembling the press wine, the wine is put in casks.

Degree
13% Vol.

Breeding
Fully barreled (15% new oak) for about 15 months. The malolactic fermentation is done late enough to keep a maximum of fruit.

Production
1800 bottles approx.

Culinary Associations
Meat seized, cheese, fillet of mushroom, veal roti.

Tasting notes
Nose: Elegant with aromas of fresh red fruits and a slight oakiness.

Palate: We find this finesse of first growth with a nice fruity associated with relatively soft tannins.

Guard: Good to drink in three to five years. To keep maximum between six and eight years depending on the vintage.

terroir
Plot located on the hillside (very steep slope), just behind the village. Its orientation is to the south.

Ground
Quite limestone and a little clay.

Grape (s)
100% Pinot Noir.

Age of vines
35 years.

harvest
100% Manual.

Stemming
90% Scuffed.

winemaking
After a rigorous sorting of the harvest, it is scraped and put in concrete vats. Cold maceration for ten days with pigeages and pumping over, then alcoholic fermentation for 8 days. After racking and assembling the press wine, the wine is put in casks.

Degree
13% Vol.

Breeding
Fully barreled (15% new oak) for about 15 months. The malolactic fermentation is done late enough to keep a maximum of fruit.

Production
1800 bottles approx.

Culinary Associations
Meat seized, cheese, fillet of mushroom, veal roti.

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