https://www.smaragdwijnen.nl/assortiment/winemakers/frankrijk-26/ballot-millot-c-tes-des-beaune/meursault-chardonnay/_425_w_3496_3664_NL_1
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https://www.smaragdwijnen.nl/assortiment/winemakers/frankrijk-26/ballot-millot-c-tes-des-beaune/meursault-chardonnay/_425_w_3496_3664_NL_1

Meursault - Chardonnay

CodeFR-076
ProducerBallot-Millot
Type of wineWit
CountryFrankrijk
RegionBourgogne - Côtes des Beaune
Grape varietyChardonnay
Vintage2016
FermentationWhole bunch press, zonder koude settling start de gisting op eikenhout met het natuurlijke gist
AgeingEikenhout barrique 225L, deels nieuw, daarna 6 maanden in een staaltank
Nettoprijs
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Chardonnay | gemiddelde leeftijd van 33 jaar oude stokken | 2,3 ha | klei en limestone terroir

Their village Meursault is from a total of just under 2ha of Chardonnay vines with an average age of 33 years. Dry and creamy, the nose has aromas of almond, hazelnut and butter. The palate is rich and generous with ripe fruit, taut minerality and butter and vanilla flavours from the oak.

Today, the estate is comprised of 12 HA of vineyards, 7 of which are in Meursault proper. The relative vine age is old: Perrières (40+), Genevrières (70+), Narvaux (45-60), etc. Harvest is all done by hand, and fermentations take place with indigenous yeasts. Otherwise, everything in the cellar is done to encourage finesse and delineation over sheer power. The white wines see only 10-20% new oak (max 25%) and are raised without battonage. They are aged 12 months in barrel, and then racked to tank for additional 6 months of refinement as is now standard procedure at more and more of the top White Wine estates in Cote D’Or. For the reds, given the slightly more rustic line-up of appellations, the wines are all 100% de-stemmed with gentle extractions and cuvaisons that are relatively short. Here too, new wood use is judicious, with a max of 25-30% new.

The resulting wines tend toward the so-called “Roulot-school” of Meursault, more tensile and racy, as opposed to the fatter, honeyed and nutty style wines that dominated the landscape 20-30 years ago. There is excellent delineation of the different terroirs, which is exciting given the exceptional range of 1er Crus and Lieux-Dits that Ballot has to work with

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