2003 Domaine De Montille Beaune Les Perrieres
Burgundy,
FRANCE
$135. 00
Bottle
$1620.00 Dozen
ABV: 13%
Closure: Cork
Other Reviews....
Producer note: Etienne de Montille said that he began the harvest with some 'trepidation. It was hard to decide when to begin and finally, we chose the 22nd of August as the phenolics seemed reasonably ripe and some of the vines were beginning to lose their leaves. This strongly suggested that there wasn't a lot of additional maturity to expect so armed with refrigerated trucks and harvesting as early as possible when we could still see to pick, off we went. Even after all of our precautions, the grapes were so ripe that for me this was like vinifying Châteauneuf du Pape! Sugars came in between 13.5 and 14% and I used 100% whole cluster fermentation for all of the 1ers with a long 4 to 5 week cuvaison but with absolutely no punching down. I cut down on the percentage of new oak as well with a maximum of 20%. And with the exception of the Mitans, which had an early malo, the wines have not been racked and won't be until we prepare them for the mise.'
Tasting note: A mix of predominantly ripe black fruit aromas combines with rich, full, sweet flavors that offer much better mid-palate density and overall acid/fruit/tannin balance. In particular, I like the lift the minerality provides on the moderately long finish.
Score: 87-89 Drink: 2010+
Allen Meadows - Burghound
Tasted: Apr 01, 2005
Producer note: Etienne de Montille said that he began the harvest with some 'trepidation. It was hard to decide when to begin and finally, we chose the 22nd of August as the phenolics seemed reasonably ripe and some of the vines were beginning to lose their leaves. This strongly suggested that there wasn't a lot of additional maturity to expect so armed with refrigerated trucks and harvesting as early as possible when we could still see to pick, off we went. Even after all of our precautions, the grapes were so ripe that for me this was like vinifying Châteauneuf du Pape! Sugars came in between 13.5 and 14% and I used 100% whole cluster fermentation for all of the 1ers with a long 4 to 5 week cuvaison but with absolutely no punching down. I cut down on the percentage of new oak as well with a maximum of 20%. And with the exception of the Mitans, which had an early malo, the wines have not been racked and won't be until we prepare them for the mise.'
Tasting note: A mix of predominantly ripe black fruit aromas combines with rich, full, sweet flavors that offer much better mid-palate density and overall acid/fruit/tannin balance. In particular, I like the lift the minerality provides on the moderately long finish.
Score: 87-89 Drink: 2010+
Allen Meadows - Burghound
Tasted: Apr 01, 2005
-Stocks Extremely Limited