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Nicolas Potel Chambertin-Clos de Bèze 2006

Winemaker's Notes:

Sourced from two parcels (average vine age of 50 years) showing the richness and finesse of Gevrey. The fruit is sorted as it arrives and allowed to macerate under temperature control for several days before fermentation begins naturally, also under thermoregulation, with daily pumping over. The vatting lasts 15 to 20 days before a light pressing. The musts are allowed to settle for a minimum of two weeks to permit removal of the gross lees. The wine is then transferred to barrel by gravity. Nicolas uses on average 20% new oak, 50% second use. As the cellar is cold, the maturation is long, from 16 to 18 months. The wines remain on their lees until the following harvest. It is important to note that even the ones purchased are brought to Nuits still on their lees. The lunar cycle is closely followed when working the cuvées, in order to retain a maximum of aromas. The wines are racked with the falling moon and retain more, and purer flavors. In the early spring the wines are racked once more, again with the falling moon, in order to carry out the final blends. Food Match: White meats, turkey, pork, lamb, fowl, duck.

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Nicolas Potel:
Around the world, many connoisseurs think that Burgundy is the most prestigious vineyard in France. Along with Bordeaux and Champagne, Burgundy is one of the most well known vineyards in France. As well as climate and soil diversity, two exceptional varietals exist: Pinot Noir and Chardonnay, from which the greatest red and white Bourgogne wines are created. Maison Nicolas Potel has built i... Read more
Around the world, many connoisseurs think that Burgundy is the most prestigious vineyard in France. Along with Bordeaux and Champagne, Burgundy is one of the most well known vineyards in France. As well as climate and soil diversity, two exceptional varietals exist: Pinot Noir and Chardonnay, from which the greatest red and white Bourgogne wines are created. Maison Nicolas Potel has built its international reputation by making wines from the most beautiful lands of the region. Our Villages, Premiers Crus and Grands Crus are famous and recommended all over the world since they reveal the purity of grapes, their authentic appellations and native lands Read less

Sourced from two parcels (average vine age of 50 years) showing the richness and finesse of Gevrey. The fruit is sorted as it arrives and allowed to macerate under temperature control for several days before fermentation begins naturally, also under thermoregulation, with daily pumping over. The vatting lasts 15 to 20 days before a light pressing. The musts are allowed to settle for a minimum of two weeks to permit removal of the gross lees. The wine is then transferred to barrel by gravity. Nicolas uses on average 20% new oak, 50% second use. As the cellar is cold, the maturation is long, from 16 to 18 months. The wines remain on their lees until the following harvest. It is important to note that even the ones purchased are brought to Nuits still on their lees. The lunar cycle is closely followed when working the cuvées, in order to retain a maximum of aromas. The wines are racked with the falling moon and retain more, and purer flavors. In the early spring the wines are racked once more, again with the falling moon, in order to carry out the final blends. Food Match: White meats, turkey, pork, lamb, fowl, duck.

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