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Coffinet Chassagne Mont 'Blanchots Dessous' 2007

Winemaker's Notes:

Domaine Coffinet is a family estate handed down from generation to generation from 1860 in the village of Chassagne-Montrachet. A significant plot due to its considerable surface area, Les Blanchots Dessous lies just underneath 'Criots-Bâtard-Montrachet'. The vines grow on a deep clay-calcareous soil with some marl and face south near the base of the slope at two hundred metres altitude. The grapes for the wine are carefully harvested and sorted. After the must settles, the fermentation takes place in barrels (30% new oak) and is subsequently matured for fourteen to sixteen months in barriques depending on the vintage. The wine undergoes fining but no filtration. Bold aromas of citrus and ripe peach emerge from the glass. This is an intense style, quite full, with a sense of opulence. Very mineral, and with a layered depth. An exciting wine that shows a fine arc of fruit and a fascinating, lingering minerality. Try with brill (whatever happened to brill?) with a white wine sauce or some grilled red mullet.

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Domaine Coffinet is a family estate handed down from generation to generation from 1860 in the village of Chassagne-Montrachet. A significant plot due to its considerable surface area, Les Blanchots Dessous lies just underneath 'Criots-Bâtard-Montrachet'. The vines grow on a deep clay-calcareous soil with some marl and face south near the base of the slope at two hundred metres altitude. The grapes for the wine are carefully harvested and sorted. After the must settles, the fermentation takes place in barrels (30% new oak) and is subsequently matured for fourteen to sixteen months in barriques depending on the vintage. The wine undergoes fining but no filtration. Bold aromas of citrus and ripe peach emerge from the glass. This is an intense style, quite full, with a sense of opulence. Very mineral, and with a layered depth. An exciting wine that shows a fine arc of fruit and a fascinating, lingering minerality. Try with brill (whatever happened to brill?) with a white wine sauce or some grilled red mullet.

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