The estate was created by members of the Montanet family and their friends who were willing to embark on this venture...Read more...
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Richly aromatic. Saline, chalky and toasty aspects. Crisp fruit and very nice acidity. Very versatile food wine. - Tasted at Marché Bacchus 9/... Read more
Tasting on December 12, 2010, I found no crispness nor toasty characteristics of the kind VegasOenophile experienced three months ago. Perhaps it ... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Domaine de la Cadette Vezelay
Richly aromatic. Saline, chalky and toasty aspects. Crisp fruit and very nice acidity. Very versatile food wine. - Tasted at Marché Bacchus 9/11/10
Tasting on December 12, 2010, I found no crispness nor toasty characteristics of the kind VegasOenophile experienced three months ago. Perhaps it was the particular bottle, but the wine was dry but not pleasantly acidic, and crispness has given way to softness. A nice bottle for the price, nevertheless. I'll probably buy more. (I love the label; nice work! whoever the designer was.)
The estate was created by members of the Montanet family and their friends who were willing to embark on this venture. They cleared the land and replanted the slopes with 12.5 hectares of vines between 1987 and 1997. Some of the plots of land used to belong to Catherine Montanet's family. 18 plots of land spread more or less evenly over the four rural districts which carry the Vézelay appellation: Asquins, Saint-Père, Tharoiseau and Vézelay. The vines are 20 years old on average. The geology here is quite unusual as while the granite Morvan massif was coming into being it forced limestone strata up to the surface. Most of the vineyards are located on the most ancient strata, the Bajocian, or upper and lower Bathonian limestone and others on Liassic marlstone. The intention is to make honest and authentic wines which reflect the distinctive character of their region and the climate of a particular year. The Montanets do not resort to so-called "modern" artificial means in their wine making process in order to achieve this goal. Naturally enough, they hand-pick their grapes and the wine is produced using traditional skills. César is an ancient red grape from northern Burgundy. It makes dark, tannic wines that are softened by blending with Pinot Noir. Cuvée L‘Ermitage is a blend of Pinot Noir and César.
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