BEAUNE 1ER CRU LES MARCONNETS 2013

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2013  

A "village" appellation which holds its name from the town of Beaune. It covers 450 hectares, 322 of which are classified as Premier Cru. The right to use the words "Premier Cru" is a distinction granted to certain climats whose wines are traditionally highly regarded because of their greater quality. It generally concerns the plots best exposed and/or with the best terroir. Only 11% of wines produced in Burgundy can claim this honour. "Les Marconnets"climat extends over 9.39 hectares. Its name is derivated from ancient French, "marc" meaning "swamp", because we found evidence of a source running through the plot in the past.

The soil is mainly composed of clay and limestone and is very close to the limestone bedrock, which gives full-bodied wines with powerful tannins.

100% Pinot Noir

COLOUR: Bright garnet red.
NOSE: Very deep, jammy bouquet with fine aromas of mild spices and vanilla. 
PALATE: Ample with a close-knit tannic structure and fine length.

Vinification in wooden vats followed by maturing in barrels for 15 to 17 months, using a proportion of only 25% new oak to bring a discreet woody note and soften the strong tanning of the wine.

Perfect with marinated meats or accompanied by spiced sauces or with aged cheeses

Serving temperature: between 15°C and 16°C / 60°F

At least 8 to 10 years, and even up to 15 years if correctly conserved in an appropriate cellar

The Côte de Beaune experienced very difficult weather conditions in 2013: winter was particularly long and followed by a fresh and rainy spring. We all remember it for we witnessed various floods. As a consequence, the flowering was very long which lead to numerous flower abortions. Sadly, we knew from there that we would go through another small harvest…When the summer began, we started hoping and thought we would be spared. But we had to suffer a powerful hailstorm and witness another part of the harvest vanish.
That’s why we had to harvest a bit sooner this year and sort the grapes very carefully. We put the stress on having the best must quality before starting the fermentation process. We also tried to keep fast fermentations (alcoholic and malolactic) with a short maturing in barrels that we completed with a longer ageing in stainless steel tanks in order to keep the freshness of the wines and avoid any kind of aromatic deviation.
Finally, we are facing a very ethereal and soft vintage, which can seem too light at first sight but which has a good complexity enhanced by delicate woody notes. This vintage will be better drunk in its youth, to enjoy all its crispiness.