Domaine Berthelemot Beaune Premier Cru ‘Clos des Mouches’
There’s a touch of earthiness to this gloriously fruity red.
Situated on the hill between Pommard and Beaune, Clos des Mouches gained its name from the sites favourable exposition for keeping bees or ‘mouches’ as they are locally called. This gloriously fruity red offers smoky red berry characters on the nose; whilst the palate is spicy, with black cherries and a touch of earthiness.
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There’s a touch of earthiness to this gloriously fruity red. Situated on the hill between Pommard and Beaune, Clos des Mouches gained its name from the sites favourable exposition for keeping bees or ‘mouches’ as they are locally called. This gloriously fruity red offers smoky red berry characters on the nose; whilst the palate is spicy, with black cherries and a touch of earthiness. A relatively young domaine established in the Côte de Beaune but with mature vineyards in classic appellations of Beaune, Pommard, Monthélie and Meursault. The now custodians, Brigitte Berthelemot and winemaker, Marc Cugney are passionate about Pinot Noir and the multitude of expressions the Burgundian terroir offers. Beaune is one of the largest Côte de Beaune districts, covering 430 ha and with no less than 42 sectors classified as “premier cru”. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Where grapes are from different plots in the same appellation,they can be vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5/8 days during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenized if necessary, following which they are left to rest for several weeks before filtering and bottling. It is advised that you serve at a temperature of 15-16ºC and decant recent vintages to enhance their aroma. Food Recommendations:- Lamb dishes, Shellfish, Chicken, Pork and Soft strong cheeses