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Producer: Domaine Antoine OlivierGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 8 yearsWine Style: Elegant mid weight savoury redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
Classic red Burgundy. This is a beautifully perfumed and delicate Pinot Noir, with fine red fruit tones and a fleshy texture. Long and elegant on the finish.
Domaine Antoine Olivier was founded at the end of the 1960s, from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier. Hervé began extending the estate by purchasing historic, old vineyards across Santenay, some of which had not been used for a century, paying particular attention to famous white wine vineyards. The quality of these soils is now recognised in a series of brilliant wines, in particular the exceptional white Santenay, something of a rarity in what is predominantly a red wine growing area. Today, Hervé’s grandson Antoine Olivier and his sister Rachel manage the estate. They are dedicated growers and follow organic practices in the vineyard. Their philosophy is to combine modernity with respect for the Burgundian soils and this stunning collection of wines really showcase this.
The warm 2015 vintage saw excellent conditions throughout the growing cycle and resulted in healthy fruit with very good maturity levels and flavour concentration. “2015 is one of the best vintages since 2009, resulting in rich, delicate and elegant wines", confirms Antoine.
The grapes come from the single vineyard plot of ‘Beaurepaire’, which is situated at the highest elevation of all the Premier Crus in Santenay. This east facing site has a unique microclimate and it produces a very elegant style of wine from limestone and clay soils. The vineyard is managed with respect for the unique attributes of each site’s terroir and is farmed sustainably and organically, although it is not certified. Some biodynamic philosophies are also followed. The grapes are hand-picked and carefully sorted prior to vinification.
Traditional Burgundian vinification took place with minimal intervention. 70% of the grapes were vinified as whole clusters. Fermentation took place with natural yeasts and without any ‘pigéage’ or punching down of the cap. The wine was 100% barrel aged for 12 months, in a combination of oak barrels. One third was aged in new oak, one third in one year old oak and one third in two year old oak. The wine then rested for a further six months in tank, prior to being bottled, without fining or filtration.
Sunday roast with all the trimmings.
Pinot Noir 100%
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