More information about Chambertin Clos de Bèze Grand Cru AOC - Louis Jadot
In the glass, the Chambertin Clos de Bèze Grand Cru from the house of Louis Jadot shows a bright light red color. Held at a slight angle, the Burgundy goblet reveals a charming garnet red hue at the rims. This varietal French wine reveals wonderfully expressive notes of sour cherries and raspberries in the glass. These are joined by hints of earthy.
This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Frenchman enchants with the finest balance despite all dryness. Aroma does not necessarily need a lot of residual sugar. On the tongue, this balanced red wine is characterized by an incredibly dense texture. In the finish, this mature wine from the Burgundy wine-growing region finally inspires with considerable length. Once again, hints of raspberry and sour cherry appear. In the aftertaste, mineral notes of the soils dominated by clay and limestone are added.
Vinification of the Louis Jadot Chambertin Clos de Bèze Grand Cru
The balanced Chambertin Clos de Bèze Grand Cru from France is a single varietal wine made from the Pinot Noir grape variety. The grapes grow in optimal conditions in Burgundy. The vines here dig their roots deep into soils of clay and limestone. When perfectly ripe, the grapes for Chambertin Clos de Bèze Grand Cru are harvested exclusively by hand without the use of coarse and less selective grape harvesters. After the hand harvest, the grapes arrive quickly at the winery. Here they are selected and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. After the end of fermentation, the elegant Chambertin Clos de Bèze Grand Cru is aged for another 18 months in oak barriques.
Food recommendation for the Chambertin Clos de Bèze Grand Cru from Louis Jadot
Enjoy this red wine from France best tempered at 15 - 18°C as an accompaniment to vegetable couscous with beef meatballs, ossobuco or veal boiled beef with beans and tomatoes.
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