Domaine Xavier Monnot, Maranges 1er Cru Clos de la Fussiere Monopole
Domaine Xavier Monnot, Maranges 1er Cru Clos de la Fussiere Monopole
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Clos de la Fussière is rich, fleshy and dense,
showing cherry and currant flower aromas. Unlike some of the wines of the region that have harsh
tannins, this is an approachable Pinot Noir. Mouth filling and juicy, it has lively acidity and hints of
vanilla and spice on the finish.
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- Wine Country
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- Grape varieties wine
- Pinot Noir
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- Wine-food combination
- Braised beef in sauce; game, grilled or roasted pork, epoisse
About this wine
Description & facts
Situated at the north end of the village, this monopole has been in the Monnot family for five generations, since the middle of the 19th century. Xavier’s father was born here. Prior to 1988, wines from this hill were labeled as Côte de Beaune villages. But once the high quality of the Monnot La Fussière wines became apparent, the growers requested permission to use the name La Fussière. The Monnot family granted permission, with the stipulation that only theirs could bear the word clos. Deze
1.04-hectare site is the most exclusive premier cru in Maranges, is moderately steep, has southern exposure and benefits from many hillside springs.
- Producer
- Domaine Xavier Monnot, Maranges 1er Cru Clos de la Fussiere Monopole
- Country of origin
- Wine Region
- Classification
- Maranges 1er Cru
- Organic/Biodynamic/Vegan:
- Sustainable
- Vintage
- 2018
- Grape varieties wine
- Pinot Noir
- % of grape varieties wine
- Pinot Noir
- Tasting note
- Clos de la Fussière is rich, fleshy and dense, showing cherry and currant flower aromas. Unlike some of the wines of the region that have harsh tannins, this is an approachable Pinot Noir. Mouth filling and juicy, it has lively acidity and hints of vanilla and spice on the finish.
- Wine-food combination
- Braised beef in sauce; game, grilled or roasted pork, epoisse
- Vinification
- Pinot Noir is usually destemmed, except in warmer years when up to 20% of stems may be included, and native yeasts are used for primary fermentation in stainless-steel tanks. After four to five days of cold maceration, Xavier uses a combination of pump-over and punch-down for extraction. After pressing, the wines are transferred to barrels for malolactic fermentation for 12 to 14 months. Regional-level wines receive 15-20% percent new oak, village-level wines receive 25% new, and premier crus 30-35% percent.
- Location Vineyard
- This 1.04-hectare site is the most exclusive premier cru in Maranges, is moderately steep, has southern exposure and benefits from many hillside springs.
- Soil
- Limestone
- Closure
- Cork+wax
- Bottle size
- 750 ml
- Serving temperature
- 16-17 C
- Ageing potential
- 10 years and more
- Awards & ratings
- Robert Parker 88+
