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Maurice Gavignet Santenay 1er Cru "Clos Rousseau" 2016

Santenay is one of the melodious designations of origin of the Côte de Beaune

Pinot Noir (Pinot Nero)

$98.00

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Red Fruit, Black Fruit, and Floral, Leather / Earthy

BODY: Medium
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Burgundy (Chablis, Meursault, Pouilly-Fuisse & More), France

Grape Varietals:
Pinot Noir (Pinot Nero)

Winemaking:

Crushed, Extended Skin Contact, Wild yeast, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Pairs nicely with barbecued lamb chops or braised beef.

ASIAN FOOD PAIRING
Hot plate venison, Bak Chor Mee

Maurice Gavignet

Founded in the heart of Nuit Saints George by Honoré Gavignet, winemaker at Domaine de la Romanée Conti, in the early 19th century. The winery was passed down to his son Maurice, who tastes forward his father's intense style of Pinot forward

Description

Maurice Gavignet Santenay 1er Cru "Clos Rousseau" 2016

Grape Varietals & Region: 100% Pinot Noir from Santenay, Burgundy. Santenay is the southernmost village within Burgundy, with 1er crus showing exceptional terroir & microclimate character

Taste Profile: Santenay is one of the melodious designations of origin of the Côte de Beaune. Its color is ruby and beautifully luminous. Its nose exudes aromas of morello cherry, blueberry, blackcurrant and violet. It leads us to a supple palate with melted tannins and a concentrated and persistent finish.

Winemaking Process: Their wines age in Merrain French oak barrels for 18 months and our vintages contain from 25% to 100% new barrels depending on the appellation. The exact percentages are not disclosed

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,