Domaine Mongeard-Mugneret Echezeaux Grand Cru
75 cl
/
13.5% Vol
These wines are 100% Pinot Noir, aged in 60-80% New Oak Barrels. Vines are aged between 25 and 60 years. Extremely limited.
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Domaine Mongeard-Mugneret Echezeaux Grand Cru
€134.99
Ex Tax: €109.75
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
When young these wines have vanilla-scented, smoky, woody aromas or a hint of torrefaction, combined with suggestions of red fruits and spices. After a few years the nose becomes more vegetable or animal, with the scent of mushrooms, truffles or woodland undergrowth.
Palate
It is silky, fat and mellow, with fine, delicate and fairly supple tannins. In the mouth the attack is spirited, the balance pleasant and there is a succulent fullness with aromas of red fruits.
Colour
Garnett Red
Fact Sheet
Fluid
75 cl
Alcohol %
13.5%
Estate/Producer
Domaine Mongeard-Mugneret
Country
France
Region/AOC
Burgundy
Vintage
2011
Making Techniques
The wines are made with passion and meticulous attention to detail with vigorous pruning, careful fruit selection and traditional winemaking techniques throughout
Cellaring/Ageing Potential
Should drink nicely now and for the next 10-15 years
Awards and/or Press Quotes
Wine Spectator 93 Points
'Floral and spicy in aroma,with cherry, berry and spice flavours. Well-toned and elegantwith a firm structure, all harmonious and well-defined.'
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Bacardi Superior Rum")
