Crémant de Bourgogne Örebro
Crémant de Bourgogne Örebro, Chardonnay, nature brut.
Inget socker tillsatt, efter Brut Nature. Ett friskt och smakrikt bubbel,
lillasyster till mina champagner.
Art.nr 52426, BS Örebro läns systembolag, 166 kr.
Två viner från Pommard i Bourgogne; producent Coste CauMartin.
Chardonnay och Pinot Noir
Chardonnay 100 % Chardonnay
Vinet har lagrats i 10 månader på ekfat och har en alkoholhalt på 12,5 %.
Kan lagras 5-6 år. Rekommenderad mat; fisk och skaldjur eller som aperitif,
11 till 12 grader. Pris på Systembolaget 265 kr artikelnummer 7180701.
Lansering i början på mars och är en beställningsvara i Örebro Län.
Pinot Noir 100 % Pinot Noir
Detta vin har lagrats i 12 månader i ekfat och har en alkoholhalt på 12,5 %.
Kan lagras 4-7 år. Rekommenderad mat; rostbiff, kalvkött, kyckling, fisk, pasta mm.
Pris på Systembolaget 265 kr artikelnummer 7144901. Lansering i början på mars och
är en beställningsvara i Örebro Län.
BOURGOGNE Chardonnay
TerroirLocation: below the village of Pommard, beyond the nationale road Beaune and Chagny.
Place called: «La Tournée» and «Les Grandes Carelles», close to one another.
Area: 0,55 hectare (1.36 acres)
Altitude: 220 meters
Geology: clay-limestone soils
Average age of vines: 35 years
Grape variety: Chardonnay
Average yield: 55 hl/hectare
Viticulture
The vines are pruned in Guyot, disbudded and trellised using the traditional Burgundian technique. Fertilisation is rational. Regular dogging of the soils. Manual successive sortings of the harvest.
Vinification and maturing
Vinified in stainless steel tanks with thermoregulation between 18 and 21°C. Wines are then aged in oak barrel during 10 months.
Bottling date: from July to September
Annual production: 4000 bottle
s Cases produced (12 bottles): 330
Alcohol: 12,5 % vol
Tasting notes
Its young robe is brillant, glittering, pale, yellow colour with green reflections. Its open, powerful and intense nose, offers a beautiful aromatic and complexe palate mixing mineral, fruity and even floral notes. With maturity, appear honeyed notes. On the palate, the attack is lively, nervous, wrapped in a nice and pleasant mellowness.
Cellaring
For drinking now, but it will flourish from 3 years. It can age 5 to 6 years.
Matching wine with food
Fish and Seafood. Soft and hard cheeses such as Brie, Vacherin, Saint-Nectaire, Mont-d'Or, Beaufort, Comté and Gruyère.
Serving temperature
To be served as an aperitif or for tasting between 11 to 12°C and 12 to 14°C with meals.
BOURGOGNE Pinot Noir
TerroirLocation : below the village of Pommard, beyond the national road Beaune-Chagny
Place called : «Les Sorbins» and «Les Crenilles»
Area : 0,80 hectare (1.97 acres)
Altitude : 230 meters
Geology : a thick clay-limestone soils to get a very well-structured Burgundy, with a ruby color, and aromas of red fruits with a great entensity.
Average age of vines : 34 years
Grape variety : Pinot Noir
Average yield : 50 hl/hectare
Viticulture
The vines are pruned in Guyot, disbudded and trellised using traditional Burgundian technique. Fertilisation is rational. Regular dogging of the soils. Manuals successive sortings of the harvest.
Vinification and maturing
The grapes are 100% destemmed followed by a pre-fermentation maceration for 3 to 6 days at 13°C. Vinified in stainless steel or concrete tanks, with punching of the cap and pumping over ajusted to daily tasting, the fermentation lasts between 2 and 3 weeks at a maximum temperature of 33/34°C. The malolactic fermentation takes place during the 12 months aging in oak barrel, of which 10 to 15 % in new oak barrels
. Bottling date : from January to March
Annual production: 5300 bottles
Cases produced (12 bottles) : 440
Alcohol: 12,5% vol
Tasting notes
The situation of both localities, 400 m from the terroir of the appellation Pommard, confers to this Bourgogne an unusual richness for a regional appellation; pretty red fruits surround a beautiful frame and offer a great intensity to this wine.
Cellaring
A minimum of 4 to 7 years of cellaring is necessary, depending on the vintage.
Matching wine with food
We associate it with dishes such as poultry, roast veal or beef stew and meat pies. Cheeses such as Comté and Epoisses will also go very well.
Serving temperature
It is recommended to open the bottle 2 to 4 hours before the meal and serve the wine at a temperature of 15-17 °C.