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Frederic Esmonin Gevrey-Chambertin Estournelles St Jacques Premier Cru (375ML half-bottle) 2005

  • BH92
375ML / 0% ABV
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375ML / 0% ABV

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BH 92
Burghound.com
This too is airy and quite cool with a pretty mix of red, blue and violet-infused aromas nuanced with notes of stone and underbrush that complement the sweet, refined and pure middle weight flavors that possess really lovely mid-palate fat that completely buffers the firm, persistent and elegant finish. I like the subtle spiciness and the length here is seriously impressive. Terrific and recommended.

Range:90-92

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Frederic Esmonin

Frederic Esmonin

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Frederic Esmonin, France
Before 1988, Winemaker André Esmonin sold all his grapes to negociants such as Leroy and Louis Jadot. It was his Andre’s son, Frédéric who pushed the family to domaine bottle their wines. The farming at this address is lutte raisonée, meaning use of chemical treatments is done only if the vineyards are threatened, and not as a matter of course. They regularly plow their soils, and herbicides are have not been used for almost 15 years. When choosing to pick, they tend to error on the early side to avoid over-ripeness. The grapes are de-stemmed, and given a short, cold-maceration to get good color set, before letting the must rise to fermentation temperature. The use of oak is well-judged, and if anything, on the spare side, rarely showing its presence in the finished wine. They bottle early, delivering a dark, fresh fruit character, instead of relying on weight or concentration for palate impression. The end result are wines that gain an excellent, savory, meaty, Gevrey-character as they gain time in a bottle. Esmonin wines are routinely noted for their admirably long life-span.
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The origin of perhaps the world’s very finest Pinot noir, Côte de Nuits is the northern half of the Côte d'Or and includes the famous wine villages of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux and Nuits-St-Georges.

Fine whites from Chardonnay are certainly found in the Côte de Nuits, but with much less frequency than top-performing reds made of Pinot noir. The little village of Nuits-St-Georges in its southern end gave the region its name: Côte de Nuits. The city of Dijon marks its northern border.

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

LSB205585_2005 Item# 205585

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