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Sylvain Morey’s Chassagne-Montrachet Rouge 1er Cru Champs Gains 2024 is a great Burgundy red wine made exclusively from Pinot Noir. Grown on an exceptional clay-limestone terroir, it reveals an elegant bouquet of cherry, morello cherry, raspberry, redcurrant and violet, complemented by subtle notes of sweet spices and forest floor. On the palate, the texture is silky, the tannins are fine and perfectly integrated, whilst a lovely freshness extends a long, mineral finish. A refined Premier Cru that pairs perfectly with poultry, roast meats, veal, duck and mature cheeses.
Description
The Chassagne-Montrachet 1er Cru Champs Gains Red 2024 is an exclusive cuvée produced by Sylvain Morey from the last remaining plot of Pinot Noir on this famous Premier Cru. Planted by his grandfather Albert Morey in 1965, this vineyard benefits from a south-east-facing clay-limestone terroir, which is particularly conducive to the slow and even ripening of the grapes. The grapes are harvested by hand, with around 50 per cent of the bunches left whole, followed by spontaneous fermentation and gentle extraction to preserve all the finesse of the Pinot Noir. The wine is then aged for 18 months on fine lees in demi-muids, some of which are new oak, before being bottled without fining or filtration.
The deep ruby colour with garnet highlights heralds a wine of great elegance. The nose reveals aromas of morello cherry, raspberry, blackcurrant, violet and dried rose. Upon aeration, notes of black pepper, liquorice, forest floor, warm stone and a delicate smoky hint emerge. On the palate, the attack is supple and precise. The texture is silky, supported by fine tannins and perfectly balanced acidity that brings freshness and vigour. The flavours of ripe red fruits develop into a long, spicy and subtly mineral finish.
Served at between 15 and 16 °C, this Premier Cru is the ideal accompaniment to roast pigeon, duck fillet, rack of lamb, porcini mushroom risotto or mature Burgundian cheeses. With an ageing potential of ten to fifteen years, it will develop complex aromas of truffle, fine leather and macerated fruit.
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