CHASSAGNE MONTRACHET Red by SYLVAIN MOREY Vieilles Vignes...
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The Rully 1er Cru ‘Les Champs Cloux’ from Domaine de Villaine is a great Burgundy red wine made exclusively from Pinot Noir. Situated on the Château hillside, in the heart of Rully, this Premier Cru benefits from a terroir particularly well-suited to the expression of the grape variety. Cultivated according to the principles of organic and biodynamic farming, it captivates with its precise fruitiness, freshness and refined tannins. Its nose evokes black cherry, red berries and dried flowers, whilst the palate reveals a fine balance between elegance, vigour and minerality.
Description
The Rully 1er Cru ‘Les Champs Cloux’ is one of the most refined expressions of Pinot Noir from the Côte Chalonnaise. Situated on the hillside known as ‘du Château’, in the heart of the village of Rully, this vineyard benefits from an aspect that is ideal for the ripening of the grapes. The soils in the area, rich in clay and limestone, contribute to the wine’s structure and depth. The plot was acquired by Aubert de Villaine and Pierre de Benoist and occupies a privileged position on the eastern slope of Rully’s Premiers Crus.
Domaine de Villaine is guided by a philosophy of respect for the terroir, practising organic and biodynamic viticulture, hand-harvesting, and a constant pursuit of precision. In this cuvée, the Pinot Noir expresses particularly elegant fruit, with notes of black cherry, red berries, violet and a subtle hint of spice. On the palate, it combines lovely density with lingering freshness, featuring fine tannins and a mineral finish.
The wine may show a slight reduction when first opened: allowing it to breathe or decanting it will help to further release its aromatic expression. Its structure means it can be enjoyed whilst still young, whilst offering interesting ageing potential.
At the table, this Rully 1er Cru is the perfect accompaniment to roast poultry, veal, delicate red meats, mushroom dishes or even certain game dishes. It also pairs very well with Burgundian cheeses or hard cheeses. Serve at around 15 to 16 °C.
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