Miller-Cyrot Santenay 2016
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The colour is a dark but brilliant black-cherry.
The bouquet evokes rose-petals, peony, violet, red fruits and a hint of liquorice. In the mouth, the attack is deep and intense. Firm but discreet tannins make for a body that is supple, fine-textured and well-built. It boasts back aromas (often of bilberry) and a long finish.
Santenay, lying at the southern extremity of the Côte de Beaune, is home to both the nymph of water and the god of wine : it is both a spa and a wine-growing centre. The wines of Santenay and neighbouring Remigny present discernible differences according to which part of the appellation they hail from. The houses of Santenay and its associated hamlets form a scattering of small groups and sumptuous panoramic views are to be had from the hilltops. Human occupation here goes back to pre-history. The Santenay AOC status was instituted in 1937.
Grape : 100% Pinot Noir.
Alcoholic degree of our wine : 13°.
Greyish limestones occupy the high ground up to a height of 500 metres. Lower down the slope, starting at the 300-metre line, are oolitic limestones, white oolite, marls, kidney-shaped limestones, and lower oolite on a layer of marl. The location of the vineyards is ideal with exposures between east and south.
VINIFICATION & WINE-MAKING
Maturing in Vosges & Allier oak barrels during 12 to 14 month
Filtration on Kieselguhr earth
Colour is a dark but brilliant black-cherry. The bouquet evokes rose-petals, peony, violet, red fruits and a hint of liquorice. In the mouth, the attack is deep and intense. Firm but discreet tannins make for a body that is supple, fine-textured and well-built. It boasts back aromas (often of bilberry) and a long finish.
Its supple and intense attack, and its aromatic register with its distinguished finish mean it should be matched with slow-cooked dishes like braised veal or beef, to which its tannins will lend structure without being agressive. Glazed or caramelised poultry in the Asian style would also give it a warm welcome for its meaty texture, as would home-made hamburgers. From the cheese-board : Brie de Meaux, Pont-l'Evêque, Cîteaux, Reblochon, Bleu de Bresse...
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