Vines are 100% Pinot Noir. Annual production: around 6,000 bottles. The vines are cultivated using non-certified organic methods. The vintage is aged in oak barrels for about 10 months, then drawn off and put in tanks for 2 months before bottling. The body needs no comment, but let’s say a few anyway: Density, light, sparkle, it’s going to start at top speed and we’re going to stay there until the very last drop. Very fruity, raspberry, black cherry, blueberry, blackberry jam and a hint of blackcurrant, cane sugar, fine sweet spices, nutmeg and cinnamon. The palate is naturally confusing, a lot of fruit again, very ripe raspberry and strawberry, blackcurrant and blackberry leaf, dense, concentrated but never heavy, you can’t drink buckets of it however like the 99, the finish is full, tight but never hard, the fruit inhabits the entire finish to the very last jolts of the wine, a note of brown fruit shows up at the very end, between plum and damsons with a hint of laurel and mint.
Serve at 12-14 °C with duck, pizza, pasta, pork, seafood, white meat.
François Mikulski’s father was Lieutenant Mieczyslaw Mikulski who escaped from occupied Poland in 1939, fleeing to England and joining the Resistance troops of the Free Polish Forces. There he met his future wife, a Burgundian woman working on an English army base, and moved to Brussels where François was born and raised. Luckily for us and the world of wine, François spent his formative summers in Burgundy, where he fell in love with the agrarian lifestyle and determined that he would one day make wine himself. He inherited his first plots of Meursault in 1992 from his late uncle, Pierre Boillot. Since that time, he has relentlessly pursued his authenticity, purity and elegance through acute attention to biological balance in the vineyard and terroir minded élevage practices in the cellar. After meticulous sorting in the vineyards the grapes are de-stemmed and lightly pressed. Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months. François typically restrains his new oak use to about 20%, believing that excessive wood masks full expression of the terroir.All products by this producer
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