PRODUCER: Domaine de Chatenoy WINEMAKER: Pierre Clément HISTORY In 1560, Sébastien Clément is recognized as a respec...Read more...
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Food Pairings for Xavier Flouret Pinot Noir Menetou-Salon Rouge Noir
PRODUCER: Domaine de Chatenoy WINEMAKER: Pierre Clément HISTORY In 1560, Sébastien Clément is recognized as a respected winemaker of Menetou-Salon and in 1709 the family settles at Domaine de Châtenoy. Since 1985, Isabelle and Pierre Clément, the 15th generation, steeped in this ancestral passion for wine, have guided Domaine de Châtenoy to its current standing. TERROIR The soil is Kimmeridgian era clay and limestone with south to south west exposure to the sun. The region benefits from a moderate continental climate. VITICULTURE & VINIFICATION The Domaine now holds 60 hectares of 30 to 50 year-old vines with a vine density of 8,000 vines per hectare that yield 45 Hl / hectare. The vines are harvested by hand and the entire harvest is vinified for 15 to 20 days by pumping over (remontage) and pushing down of the skins (pigeage). Spontaneous fermentation with local natural yeasts occurs in temperature-regulated stainless steel vats. Malolactic fermentation and maturation in oak casks for one year, before bottling in autumn. AGEING One year in oak cask, one third new oak each year. VINTAGE The harvest in 2005 started on September, 20th after ideal weather throughout the growing season. The wines from this vintage are characterized by an exceptional ripeness and an ideal balance between fruit and acidity. STYLE Eye: Dark ruby color. Nose: Raspberry and vanilla. Palate: Specific earthiness. Marries red fruit with subtle oak flavors to end on a clean finish. FOOD PAIRING Excellent with game, meaty fish like salmon and tuna and dishes with aromatic sauces. Perfect with roasted chicken! WHEN TO DRINK Now and up to 5 years, all year long. TECHNICALS Alcohol: 13%, Total acidity: 4 g/l (H2SO4), PH: 3.40, Residual sugar: < 1.50 g/l
|Sugar: 1.49 grams per liter|
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