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Michel Gay & Fils Beaune Toussaints Premier Cru Vieilles Vignes 2012

  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

This wine has a striking and vivid colour - a luminous scarlet, introducing aromas of black fruits (blackcurrant, blackberry) and red (cherry, gooseberry), as well as humus and underbrush. When older, it is redolent of truffle, leather, and spices. In youth, it charms the palate with the taste of crunchy fresh grape. Firm, upright and full of juice, it evolves with time, revealing a solid and absolutely convincing structure.

Critical Acclaim

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WS 90
Wine Spectator
This red offers sweet fruit, spice and smoke aromas and flavors. Elegant, with tea and tobacco elements emerging on the finish. Shows fine balance and length. Best from 2017 through 2029.
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Michel Gay & Fils

Michel Gay & Fils

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Michel Gay & Fils, France
Michel Gay began in 1992 when he and his brother split up their family estate that had been in operation already for a century and decided to go it alone. Beginning with a meager 6.5 hectares in 92, the domaine has grown a bit to just over 10 hectares today. Beginning with the 2000 harvest, the fifth generation winemaker, Sébastien Gay returned to the domaine following his studies in Beaune and immediately set about improving things.

The first thing Sébastien did was to eliminate all herbicides in the vineyards and convert to an organic approach. He lives in his vineyards and tends each vine with exacting detail.

When you meet Sebastien Gay, you are instantly charmed. Sebastien is forever breaking into an infectious smile. His cheeks light up and then you realize the smile stems from his embarrassment at receiving all the well-deserved praise being heaped upon him. Sebastien has ample reason for grin from ear to ear. The wines embody his humble demeanor, drawing you in and capturing your attention with their unsullied, vibrant character.

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While the city represents the epicenter of wine production in Burgundy, the term, “Beaune” also refers to the specific sub-appellation of the greater Côte de Beaune, whose vineyards climb up the pastoral slopes that border the city to its west. Originally founded as a Roman camp by Julius Caesar, the city of Beaune eventually became the seat of the dukes of Burgundy until the 13th century. Today it is home to top négociants such as Louis Jadot, Joseph Drouhin, Louis Latour, and Bouchard Père et Fils.

The appellation, dominated by Pinot noir plantings, represents a lovely and charming place to begin to understand red Burgundy. Its sandy soils create light and supple, floral driven Pinot noir. These wines are designed to be enjoyed within five to 10 years. The vineyards of Beaune span a broad swath of Premier Crus from Savigny-lès-Beaune to its border with Pommard.

Chardonnay acreage here has been increasing here in the more recent years.

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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.

SPRDNMGTS12C_2012 Item# 183243

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