Xavier Flouret Pinot Noir Menetou-Salon Rouge Noir 2006

MSRP: $24.99
3.79 5 0.5
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Tasting Notes:

Eye: Dark ruby color. Nose: Raspberry and vanilla. Palate: Specific earthiness. Marries red fruit with subtle oak fla...

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User Reviews for Xavier Flouret Pinot Noir Menetou-Salon Rouge Noir

Ratings & Tags for Xavier Flouret Pinot Noir Menetou-Salon Rouge Noir

141861 Snooth User: vrenault
rated this wine
5.00 5
11/23/2010

719559 Snooth User: azhou
rated this wine
3.00 5
01/06/2011

910844 Snooth User: clementa
rated this wine
4.50 5
08/09/2011

Winemaker's Notes:

WINEMAKER: Pierre Clément WINERY: Domaine de Chatenoy 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. VITICULTURE & VINIFICATION: 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.

Tasting Notes:

Eye: Dark ruby color. Nose: Raspberry and vanilla. Palate: Specific earthiness. Marries red fruit with subtle oak flavors to end on a clean finish.

WINEMAKER: Pierre Clément WINERY: Domaine de Chatenoy 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. VITICULTURE & VINIFICATION: 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.

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Closure: Cork

Aged 12 months in French Oak.

Chemical Analysis:

Alcohol: 13% pH: 3.5
Sugar: 0.8 grams per liter Total Acidity: 4 grams per liter

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