Domaine Mongeard-Mugneret Grands Echezeaux Grand Cru
75 cl
/
13.5% Vol
A stunning and complex styled Pinot Noir, 100% aged in new oak, but this has the depth and presence to stand up to it. The historic domaine is based in Vosne-Romanee and comprises of 25 hectare spread across some of the best vineyards in the region. the wines are made with passion and meticulous attention to detail. Extremely Limited
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Domaine Mongeard-Mugneret Grands Echezeaux Grand Cru
€169.99
Ex Tax: €138.20
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
A spicy, musky and 'sous bois' fragranced wine
Palate
A tense, fleshy, woody palate that manages to be both powerful and refined at the same time. This has great ageing potential.
Colour
Ruby
Fact Sheet
Fluid
75 cl
Alcohol %
13.5%
Style
Dry, medium bodied,fruity red
Estate/Producer
Domaine Mongeard-Mugneret
Country
France
Region/AOC
Burgundy
Vintage
2012
Making Techniques
Vigorous pruning, careful fruit selection and traditional winemaking techniques throughout
Cellaring/Ageing Potential
Drink now, or age until 2023
Awards and/or Press Quotes
Robert Parker
“The style of winemaking seems to extract rich, supple, concentrated fruit from the grapes... The wines always seem to show well young, but age nicely for 10-15 years.”
Wine Spectator 93 Points
"A classy red, silky and elegant, whose blackberry, black currant and liquorice flavours build to a long finish. Harmonious, with a mineral element playing out on the aftertaste.'
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 "Cinco Patricios Tequila Blanco")
