Domaine Tollot-Beaut Bourgogne Rouge 2018
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The wine shows a delicate profile on the nose with aromas of red flowers, cherries, and sweet herbs. The palate shows the rusticity of the appellation but with unexpected richness and texture. Aging in 25% new oak barrels brings warm notes of vanilla and spice.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
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Wine Enthusiast
Spicy whiffs of cinnamon and white pepper accent rich layers of blackberry preserve in this plump, ample Pinot Noir. Opulent and richly concentrated, it is anchored by brisk acidity and an elegant mineral sheen. This satisfying, elevated Bourgogne
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Wine Spectator
This red is supple and viscous, boasting black cherry, blackberry, earth and spice aromas and flavors. It's balanced and charming, with a lingering finish. Ready to enjoy, but will keep a few years. Drink now through 2024. 2,000 cases made, 270 cases imported.
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The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. His son, Alexandre Tollot, continued in his father’s footsteps and married Aurélie Beaut. In 1921, Tollot-Beaut became one of the first to bottle their wines under the domaine and started exporting their wines to the U.S. shortly thereafter. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru. The Tollot-Beaut cellar is in the center of Chorey-lès-Beaune on the rue Alexandre Tollot, named after Nathalie’s great grandfather who was once the Mayor of Chorey. Parts of the meticulously kept cellar are over 250 years old. Chardonnay is pressed pneumatically and starts fermentation in stainless-steel tanks before finishing alcoholic and malolactic fermentation in barrel. Pinot Noir is almost entirely de-stemmed. The wines of Tollot-Beaut were once made with more new oak but in recent years the oak influence has become subtler. Village and regional wines receive about 20% new oak while the Grand Crus receive about 60% new oak.
Celebrated as some of the best wine in the universe, red wine from Burgundy, otherwise known as red Burgundy, is Pinot noir. In fact Burgundy is the birthplace of Pinot noir and the source of the planet’s most sensual, delicate, valuable and sought-after Pinot noir wines.
Understanding and enjoying red Burgundy can stay simple, with a basic knowledge of its subregions, become more intricate by dialing down to the villages and vineyards or become a life-long passion, exploring climats (plots of vines), vintages and the post French Revolution land ownership laws. In any case, a fine red Burgundy will display refined nuances of black currant, red fruit, earth, spice, alluring floral aromatics and have great elegance, complexity and longevity.
Most famous, praised and collected of Burgunday are those from the Côte d'Or. Hundreds of millions of years ago, the area now called Côte d'Or was under a warm ocean whose sea floor has, over time, shifted and decomposed into various layers of limestone, sandstone and clay interspersed with ancient fossilized sea creatures. This is what is referred to as the famous escarpment upon which all of the highly sought-after Grands Crus and Premiers Crus vineyards can be found. In other words, from north to south, the best vineyards of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux, Nuits-St-Georges, Aloxe-Corton, Pommard and Volnay follow the path of this ancient sea bed.