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Mongeard Mugneret Grands-Echezeaux Grand Cru 2000

Pinot Noir from Flagey-Echezeaux, Cote de Nuits, Cote d'Or, Burgundy, France
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    Mongeard Mugneret

    Mongeard Mugneret

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    Mongeard Mugneret, Flagey-Echezeaux, Cote de Nuits, Cote d'Or, Burgundy, France
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    The village of Vosne Romanee entered in the Burgundy history in 636. It was at the beginning of the XVII century that is first noted the name "Mongeard" in the registry. For more than eight generations, the Mongeard family has been established in Vosne Romanee, right in the midst of the Cote de Nuits, producing wine with an utmost respect for tradition.

    Since then and through all the generations, the family is committed to their passion: Vine and Wine. The Domaine Mongeard-Mugneret, renamed since 1945, now operates a large vineyard in the purist of the burgundy tradition, My grand-father was Eugene Mongeard and my grand-mother Edmee Mugneret.

    Flagey-Echezeaux

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    Claiming the two famous Grand Crus, Echezeaux and Grands Echezeaux, the identity of this village, Flagey-Echezeaux, rides predominantly on the glory of those two crus. All of the village or Premier Cru status vineyards in Flagey-Echezeaux market themselves under the name of their neighbor, Vosne-Romanée.

    Echezeaux Pinot noir tends be light, bright and full of finesse, whereas those of Grands Echezeaux typically have more heft and complexity.

    Pinot Noir

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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).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and 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 Secret

    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. 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 Villages or Cru level wines.

    DOB139109_2000 Item# 139109