Bourgogne, Rouge, 2015

  Perrot-Minot

Contains Sulphites.

About Perrot-Minot

After practising the profession of wine broker for seven years, Christophe Perrot-Minot took over his parent’s estate in 1993. As well as providing renewed vigour and a perfectionist’s approach to the winemaking, Christophe also succeeded in expanding the Domaine substantially by buying out the famous Pernin-Rossin estate in Vosne-Romanée, starting with the 2000 vintage. The viticulture is respectful to nature and terroir - no chemical fertiliser or herbicides are used. Low yields and Christophe’s eye for detail are fundamental to the great quality of the wines, in addition to the Domaine’s impressive army of old vines ranging from 40 to 100 years old. Everything is hand-picked, vine leaves and canopies are thinned during the season and sorting / grapes selections are rigorous. The grapes are , for the most part, de- stalked and after fermentation are aged in a maximum of 30-40% new oak. The wines are incredibly ripe, refined and concentrated, yet despite their almost modern intensity and polish they allow the nuances and character of terroir to come through strongly. A stellar Domaine.

Appellation: Bourgogne

Bourgogne or Burgundy is a wide-ranging generic appellation in eastern France that has been planted with the vine at least since Roman times, the earliest archaeological evidence coming from 2nd Century A.D. The region, now spanning up to 28,000 hectares, owes a lot to the work of Cistercian Monks in the 11th and 12th Centuries, particularly in the Côte d'Or, who were responsible for identifying some of the finest vineyard plots still in existence today. The appellation is large, stretching between the cities of Auxerre in the North and Lyon in the south and includes Chablis, the Côte d'Or (from where hail some of the world's finest examples of Chardonnay and Pinot Noir), the Chalonnais, Maconnais and Beaujolais. Chardonnay is the main white grape planted, though there is still a fair amount of Aligote to be found if an ever decreasing amount, as well as tiny proportions of Pinot Blanc and Pinot Beurrot. For quality reds Pinot Noir is the dominant grape and the only permitted variety for the "Bourgogne Rouge" appellation controlee, there are plantings of Gamay too, though, which can be blended with a minimum one third Pinot Noir to make "Bourgogne Passetoutgrain." There is also the rarely seen Bourgogne Grand Ordinaire, which may include the Pinot Noir, Gamay, César, and Tressot varieties. This appellation also exists for whites, allowing a blend of Chardonnay, Aligoté and Melon de Bourgogne. Being such a big area style can vary enormously: From the steely, minerally white Bourgognes near Chablis to the rounder, more buttery offerings in the Maconnais. Very fine and extremely good value examples of red and white Bourgognes are made by many of the high quality estates in the Côte d'Or, the designated "Bourgogne" vineyards here being on the flatter less well-drained terrain the other side of the RN74 road to the villages and 1er Cru appellations. Some Bourgogne Rosé can also made be made but this is a tiny fraction of the red and white wine production.

Grape Type: Pinot Noir

Pinot Noir is the classic grape of red burgundy, whose greatest wines are concentrated in the east and south-east-facing clay/limestone hills of Burgundy's Côte d'Or. A notoriously temperamental variety, Pinot Noir has proved difficult to grow in certain climates and soils and will not tolerate over-cropping. The best examples have wonderfully expressive aromas and thrillingly pure bitter sweet red forest fruit and cherry flavours, developing truffle and game overtones with age. Outside of Burgundy, Pinot Noir has had great success in New Zealand, California’s Carneros, Oregon and the more marginal, cooler districts in Australia. Along with Chardonnay and Pinot Meunier, Pinot Noir is also one of the major components of Champagne.