Domaine Xavier Monnot, Volnay 1er Cru Clos des Chenes
Domaine Xavier Monnot
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This premier cru is a quintessential Volnay,
with finesse, depth and length on the palate. A wealth of flavors reveal themselves in layer upon layer featuring cherry, spice, violet, liquorice and conspicuous minerality. This wine is a combination of elegance and power concentrated with purity of flavor, sublime texture and a long finish.
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- Wine Country
- France
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- Grape varieties wine
- Pinot Noir
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- Wine-food combination
- roasted meats, game birds or slowly braised stews and delicate cheeses such as brie de Meaux, Chaource and Comté.
About this wine
Description & facts
Clos des Chênes is considered to be among the
finest expressions of Volnay. Half of the vines
fom Clos des Chêne are 80-years-old and rooted in clay soils on a Jurassic limestone base. This premier cru is a quintessential Volnay, with finesse, depth and length on the palate. A wealth of flavors reveal themselves in layer upon layer featuring cherry, spice, violet, liquorice and conspicuous minerality. This wine is a combination of elegance and power concentrated with purity of flavor, sublime texture and a long finish. A wine that will reward with additional
cellaring.
- Producer
- Domaine Xavier Monnot
- Country of origin
- France
- Wine Region
- -
- Classification
- Volnay 1er Cru
- Organic/Biodynamic/Vegan:
- Sustainable
- Vintage
- 2018
- Grape varieties wine
- Pinot Noir
- % of grape varieties wine
- Pinot Noir
- Tasting note
- This premier cru is a quintessential Volnay, with finesse, depth and length on the palate. A wealth of flavors reveal themselves in layer upon layer featuring cherry, spice, violet, liquorice and conspicuous minerality. This wine is a combination of elegance and power concentrated with purity of flavor, sublime texture and a long finish.
- Wine-food combination
- roasted meats, game birds or slowly braised stews and delicate cheeses such as brie de Meaux, Chaource and Comté.
- 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
- Clos des Chênes is the largest premier cru in Volnay and sits between the premier cru of Taille Pieds and the border of Monthelie.
- Soil
- Half of the vinesfrom Clos des Chêne are 80-years-old and rooted in clay soils on a Jurassic limestone base.
- Closure
- Cork+wax
- Bottle size
- 750 ml
- Serving temperature
- 15 C
- Ageing potential
- 10 years or and more
- Awards & ratings
- Robert Parker: 90+/100Wine Spectator Insider: 93/100
