Domaine Bruno Clair
Chambertin 1er Cru Cazetiers 2017
其他年份：
2020| 品名 | AOC Gevrey-Chambertin |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 产区 | 勃艮第 (France) |
| 葡萄品种 | 100% Pinot Nero |
| 陈酿 | The wines are aged in oak barrels. The percentage of new barrels used varies from 20 to 50 %, according to the vintage. Bottling is carried out after a period of "élevage" (maturation) which may be from 16 to 22 months. |
| 其他年份： | 2020 |
描述
Les Cazetiers is next to the Clos Saint-Jacques. Our plot is located in the upper part of the "climat" and is characterized by extremely poor, marly soil and limestone deposits. Three different dates of plantation; a third planted in 1958, another third in 1972 and the rest in 1996. The combination of the type of soil and and the quality of the vines produce low yields and grapes that are "millerandés" (partial crop failure) in the majority of the harvest.
The wine is characterized by very low acidity amply compensated by complex tannins of a surprising richness. The comparison of organoleptic qualities between our Clos Saint-Jacques and our Cazetiers shows in every vintage a very clear difference between the wines: le Cazetiers being more accessible in youth on the aromatic level and by the unique silkiness of the tannins as opposed to the Clos Saint-Jacques which is more reserved in the first years. A good example of the incredible variety of the terroirs and "climates" of the Côte is that these two wines result from vines being about the same age, from the same "massale" selection, having similar maturity and vinified in the same fermenting room, according to the same philosophy
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C
長壽：
超過25年
醒酒時間：
1小時
| 名称 | Domaine Bruno Clair Chambertin 1er Cru Cazetiers 2017 |
|---|---|
| 类型 | 紅葡萄酒 green 醇 |
| 葡萄酒名称 | Gevrey-Chambertin AOC |
| 年份 | 2017 |
| 容量 | 0,75 l |
| 酒精度 | 13.0% 按體積 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | France |
| 产地 | 勃艮第 |
| 供应商 | Domaine Bruno Clair |
| 收获 | The grapes are hand-harvested, and the selection of the best grapes is carried out primarily in the vineyards. The grapes are partially destemmed before being put into open wood vats. |
| 生产工艺 | Bruno Clair maintains a rigorous selection of the best vines of pinot noir and chardonnay, identifying those that produce small grapes with perfect ripeness. This selection also concentrates on finding vines that have a good resistance to diseases and are free from viruses. This work requires much patience and is absolutely essential to obtain a healty vineyard of great quality. With regard to viticulture, Domaine Bruno Clair believes in the total absence of chemical fertilizers, the exclusive use of compost, and in plowings and harrowing the soil throughout the year. |
| 酿酒工艺 | The crushing of the bunches helps to improve the texture of the cap, which forms over the fermenting wine, and to prolong the time of fermentation. If necessary, the vintage is cooled and alcoholic fermentation starts slowly and uses indigenous yeasts exclusively. The temperature does not exceed 32 to 34 °C (89.6 to 93.2 °F). According to the intensity of the alcoholic fermentation, punching will take place from two to eight times per day. According to the wine, the time of "cuvaison" (fermentation) takes from 14 to 21 days. The wines are then put into oak barrels and transferred to the cellar. Malolactic fermentation takes place generally in the spring when the cellars are heated gently by the warming of the weather. After the malolactic fermentation, the wines are racked and their "élevage" continues on the fine lees that we have preserved. |
| 陈酿 | The wines are aged in oak barrels. The percentage of new barrels used varies from 20 to 50 %, according to the vintage. Bottling is carried out after a period of "élevage" (maturation) which may be from 16 to 22 months. |