Clos du Cellier aux Moines, rouge, 2016

Closing of the sale in
Sales duration From. To.
Sale closed
  • Burgundy
  • Red
  • Unit
  • Boire/Garder
Reduced price! Clos du Cellier aux Moines, rouge, 2016 View larger
Clos du Cellier aux Moines, rouge, 2016

You find the same aromatic notes in the 2016 wine as in the 2015 vintage.

In contrast, the mouth is less open at this stage, with more discreet tannins that will require 2-3 years before blending and expressing all their potential.

A wine that promises a fine future.

Social Print

Wine characteristics

  • Vintage : Clos du Cellier aux Moines
  • Year : 2016
  • Appellation : Givry 1er Cru
  • Colour : Red
  • Grape types : 100 % Pinot Noir
  • Soil : clay-chalk
  • Harvest : manual
  • Type of viticulture : sustainable
  • Contenance : 75cl

Tasting - Cellaring

  • Appearance : purple
  • Nose : cherry, liquorice, spices
  • Mouth : tight, still to age fully
  • Serving temperature : 16°C
  • Cellaring : 5 to 7 years
  • Drink from : 2020
  • Winemaking process : in stainless steel vats
  • Maturation : 12 months in one-wine casks

Food-matching

  • Food-matching : quails in cherry sauce

Domain :

Jean-Marc Joblot's daughter Juliette has run and made wine on the 14-hectare family vineyard since 2012.

Since then, its reds have evolved in terms of purity, depth and freshness, and the whites in aromatic complexity and drinkability

Appellation :

See the latest sales in this region

Although it represents just 3% of France’s vineyards (with a planted area of 27,500 hectares and production of 1,500,000 hl), Burgundy symbolises French wine around the world, along with Bordeaux and Champagne.

60% of the region’s wines are whites based on chardonnay, while 32% are reds using pinot noir grapes and 8% rosés and sparkling wines.

Its vineyards are northerly in location, with white wines that are lively but well-rounded, structured and complex, with flavours of citrus, white flowers, butter and hazelnut, sometimes with a touch of minerals or undergrowth.

As for the region’s reds, their acidity often gives them great potential for ageing. They feature notes of Morello cherries and red fruit, which gain in complexity as time passes.

Although Burgundy only has virtually two grape types, the extreme diversity of the micro-terroirs (called climates) confers an amazing diversity of nuances to the wines, depending on the soils, slope or orientation.

Vineyards tend to be very fragmented, with plots that are usually limited in size. This small scale of production essentially requires manual harvesting and can result in a whole range of different crops and wines from the same winemaker, which gives the finished product genuine personality.

Burgundy is made up of four geographical areas: Yonne (Chablis), Côte d’Or (Côte de Nuits and Côte de Beaune), Côte Chalonnaise and Maconnais.

Recent vintages

  • 2010: a year that produced fresh, rich, velvety wines, very typical of Burgundy. Concentration due to small yields.
  • 2011: wines that were tender and quite rich, with fine tannins. The low acidity makes them versatile.
  • 2012: fine, easy-to-drink wines with good acidity. Fairly low production levels, but good quality.
  • 2013: a different, varied red vintage, but fine wines to be drunk young. Very fine and aromatic dry whites. Liquorous, ideal for racking with a magnificent balance.

Back to top