Domaine Perrot-Minot Chambertin Clos-de-Beze 2003
Pinot Noir from Burgundy, France
Superripe nose dominated by chocolatey oak. Sweet and lush in the mouth, with flavors of blackberry, game and leather. Seems finer-grained than the Chambertin but also more linear and less vibrant. But impressively long on the firmly tannic finish.
Wine Spectator - "Brilliant red and very terroir-driven. Wild berry, black cherry, mineral and spice notes mingle with a vibrant structure and dense tannins in this electric '03 Burgundy. There's an elegance and an intensity, yet it never gets overbearing and everything seems in the right proportion for a long future. Best from 2008 through 2030. 100 cases made."
Burghound.com - "This too evidences quite a bit of wood spice that frames a more elegant and finer nose with flavors that are not quite as dense as those of the immense Chambertin but here everything is in even finer balance, especially on the powerful and explosive, slightly dry finish where the densely but finely structured flavors go on and on. This is a choice really between two exceptionally dramatic and fine efforts. Score: 92-94."
International Wine Cellar - "Saturated ruby-red. Currant, saddle leather and smoked meat on the nose. Superconcentrated and fresh, in a distinctly firm, vibrant style for the year, even a tad hard. Initially this rather closed wine's firm tannins cut off its fruit. With time in the glass, though, the tannins seem to arrive later and come off as more even. Very long on the aftertaste."
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Domaine Perrot-Minot Winery
The origins of the Perrot-Minot estate go back to the middle of the 19th century, when the vines of the Sigaut (Chambolle-Musigny) and Morizot (Morey-Saint Denis) families were brought together in the heritage of Léonie Sigaut, wife and widow of Alexandre Morizot.
It wasn't until the 1960's that the estate would become known as Perrot-Minot. The family members running the estate at that time decided to adhere to the tradition of quality and innovation which had already prevailed with the two previous generations. Christophe Perrot-Minot became manager in 1993. His previous experience as a wine broker for seven years had brought him a deep and broad knowledge of the winegrower's trade. He also brought convictions about what constitutes a great wine and how to produce it. Convictions that he was to put into practice by adhering, like the three generations who preceded him, to that grand tradition of putting excellence and innovation at the very heart of work. Rethinking, modernizing the estate, and perfecting ever further the quality of the wines, while preparing the continuation of a story which now goes back nearly two centuries. View all Domaine Perrot-Minot Wines
About BurgundyView a map of Burgundy wineries
Burgundy is a small region, only about a fourth the size of Bordeaux. The narrow thread of vineyard land stretches from the city of Dijon to Lyon. The five main districts of Burgundy are – from North to South - Chablis, Côte d'Or, Côte Chalonnaise, Maconnais, and Beaujolais. Chablis is far removed geographically (above Dijon) and adheres to its own classifications. Beaujolais is its own region due to grape variety, vinification methods and regulations. Leaving us with the Côte d'Or, Côte Chalonnaise and Maconnais as the heart of Burgundy.
Grapes of the region are easy to remember - Pinot Noir for reds, Chardonnay for whites. Burgundy can be called home for both varietals, despite their increasing presence in every winemaking country. In this area red wines out number whites, although the quality for both is unparalleled.
A bit of History...Once owned and run by the church and nobility, the vineyards of Burgundy were seized during French Revolution and sold off piece by piece. Further separation occurred with Napoleonic Law, which ordered that inherited land be divided among children equally. These two factors put Burgundy where it is today – a myriad of vineyards and villages, each with a number of growers and producers.
NégociantsBurgundy is organized by plots of land and labeled as such. About half of Burgundy works on a négociant system. Growers of small plots sell grapes, or more often, barrels of already made wine, to négociant houses who then blend it with other wines from that region and put it under their label. While the négociant system may sound like a way to produce mass amounts of anonymous wines, that is, luckily, not the case. Wines are labeled with a sense of place, so you know what land you are getting. There are some négociant houses that are much more renowned and consistent than others, and for the most part, the system works. But times are changing. Some growers are purchasing more land and making the wine on their property, under their label, for more consistency. On the other side, négociant houses are buying up their own vineyards so they will have more control over winemaking.
Classification SystemThe classification system is similar to a pyramid. At the base of the pyramid is the most basic of the classifications, the Burgundy AC, meaning grapes can come from anywhere in the Burgundy region. Next up is a village wine, such as Côte de Beaune or Côte de Nuits, or the villages within these regions, like Givery-Chambertin or Puligny-Montrachet. The label will say Appellation Puligny-Montrachet Controlée. At the next level is the premier cru. A wine that says Puligny-Montrachet 1er Cru will still be Appellation Puligny-Montrachet [premier cru] Controllée, but may include the premier cru vineyard name, such as Les Pucelles. At the tip of the pyramid are the grand cru vineyards. There are only 30 in the Côte d'Or and the name of the vineyard is the appellation name.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.