Wine Faiveley, Chambertin-Clos de Beze Grand Cru AOC, 2011
Reviews of purchase Faiveley, Chambertin-Clos de Beze Grand Cru AOC, 2011
Has a beautiful and deep red.
Rich taste of the drink, captured light sweetness of tone and smoke, as well as a light fruitiness. The finish is extremely long and elegant.
Aromatic bouquet is very voluminous and spicy, with notes of various wild red berries, musk, as well as the nuances of earth and smoke.
Recommended wine with red meat, small game, cheeses.
Vineyard "Clos de Beze", the soil is rich in limestone, existed before there was Chambertin-Clos de Beze. In the year 640, Duke of Burgundy gave South Abbey without land in Gevrey. Cistercian monks cleared the land from forest to plant vines. Six centuries later, the box next to the abbey was bought by a farmer Bertenom, and the area became known as Champs de Bertin (which means field Bertin) and then reduce it became known Chambertin. Bertin planted vines on their lands. In 1702, Claude Jobert grower acquired and merged vineyards and Chambertin Clos de Beze. Status was granted AOC vineyard Chambertin-Clos de Beze in 1937.
Chambertin-Clos de Beze Grand Cru, 2011 - dry red wine made from Pinot Noir, harvested by hand. Cold maceration and fermentation take place in oak barrels, followed by malolactic fermentation. The wine matures for 16-18 months in oak barrels, 70% of which are new, and the rest - one-and two-year. This is a great wine with at least 20 years of storage capacity, is produced in extremely limited quantities, sometimes no more than 100 bottles.
History of the House Fevle originated in 1825, it was then that Pierre Fevle founded the company, which now bears the name of Domaine Faiveley. While the company is a classic example of negotsiantskogo business. Today, Domaine Faiveley - one of the best producers of refined and elegant and fine wines of Burgundy. Domain Fevle farm located in the heart of Burgundy, between Dijon and Beaune, in Nuits-Saint-Georges.
Historically settled in the Cote de Nuits, family Fevle constantly expanded its economy by buying only the best vineyard sites in the most prestigious appellations of Burgundy. Today is the largest landowner Faiveley Burgundy, he owns 120 hectares of vineyards, including Gevrey-Chambertin, Pommard, Volnay, Puligny-Montrachet, Mercury and other areas. Domain Fevle owns more than 10 hectares of vineyards Class Grand Crus and nearly 25 hectares of Premier Crus, including some areas that are exclusively owned by the family - a monopoly Gevrey-Chambertin 1er Cru "Clos des Issarts", Corton Grand Cru "Clos des Cortons Faiveley" and Beaune 1er Cru "Clos de l'Ecu". Faiveley vineyards are outstanding terroir. Here, Pinot Noir and Chardonnay were able to find a new expression and manifest polysyllabic, elegant aromas.
Domaine Faiveley has always paid special attention to the work in the vineyards. Throughout the year, the vineyards are cultivated carefully and thoroughly (processed). Appreciate every step, from the selection of the appropriate soil for vines. Trimming branches in winter, cutting unnecessary shoots in the spring and summer green harvest is a key step to achieve excellent maturity and produce high-quality grapes.
Yields are usually in September. When the grapes reaches its ideal maturity, grape pickers collect the entire crop by hand for 10 days. Grapes in small boxes are delivered to the winery. There ligament is placed on a conveyor belt and taken a bunch of grapes, to leave only the best. Followed by a long fermentation at low temperatures in wooden casks or barrels made of stainless steel. Typically, in casks punched hole covers, which gives the possibility of obtaining special color, tannins and all combinations of aromatic contained in the grape skins. After that, use a vertical press, which was selected for the accuracy and sensitivity of pressing: thanks to him, produced a very pure grape juice of the highest quality. Mature wine in oak barrels in the wine cellars of the XIX century, which provide ideal conditions for prolonged exposure. Then the best wine from the barrels manually poured into bottles without filtering, which gives the taste concentration and saturation.