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Producer: Chateau de ChamillyGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 8 yearsWine Style: Elegant silky mid weight redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A generous, opulent and supple Pinot Noir showing concentrated layers of ripe blackberries and cherries with a touch of spice. Elegant and smooth, with a rounded palate and silky tannins on the finish.
Château de Chamilly is situated in the appellation of Bourgogne Côte Chalonnaise, between the Côte de Beaune to the north and the hills of the Mâconnais to the south. The Château was purchased by the Desfontaine family in the 19th century and the vineyard was then expanded to include several blocks of first growth land in Mercurey. The estate has been handed down through the generations and since 1999, the 16 hectare estate has been run by Véronique Desfontaine and her sons, Xavier and Arnaud. They studied viticulture and gained experience in Australia and New Zealand respectively. There is a strong focus on quality, while maintaining utmost respect for the vineyard. It is managed following the principles of 'la Lutte Raisonnée', or sustainable agriculture and farmed using organic preparations. A philosophy of minimal intervention takes place in the winery, where they produce delicious benchmark Côte Chalonnaise wines.
The grapes come from a small walled vineyard owned exclusively by Château de Chamilly, Monopole 'Clos la Perrière', which is surrounded by Premier Cru plots. The vineyard is situated at an altitude of 240 metres above sea level with an easterly orientation. 'Perrière' translates as 'stone' and refers to the pebbly nature of the soil, which is made up of clay and is very rich in limestone. The vines vary in age: one third was planted in 1991; one third are 65 years old and the remaining third are 80 years old. These old vines have developed deep root systems, nourished by complex layers of soil. The average yield is 42 hectolitres per hectare.
The grapes were hand-harvested, carefully sorted and underwent a cold pre- fermentation maceration. Fermentation took place in concrete vats followed by a maceration of 19 days. It was important to winemaker Arnaud, to leave the wines to rest for six months as a whole in tank prior to being aged in oak. The wine spent 12 months in French oak barrels, of which 20% were new. It was estate bottled, without fining or filtration.
Duck in apricot sauce, wild mushroom risotto or Guinea fowl in a creamy sauce.
Pinot Noir 100%
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