From: Burgundy, France
Varietal: Pinot Noir
Taste: “The…wine is awash with red berry flavors and aromas of cherries, raspberries, and red plums, followed by a delicate sous bois note, and some kicks of baking spices like cinnamon and clove. Elegance is the name of the game here, where a dark ruby hue flows softly across the palate – with a long finish that showcases very fine and velvety tannins. This Burgundy has structure, to be certain, and the ability to age a decade easily, but little will be sacrificed by those who opt for early drinking.” —First Bottle shop in CA
Pairing: This silky red pairs with many dishes— salmon included. Some successful pairings include anything with mushrooms (our favorites are mushroom ragout with polenta, caramelized shallot & mushroom risotto, and mushroom bourguignon), roasted or baked poultry (check out the recipe below that features both chicken and mushrooms), pâté, Rillettes, charcuterie and fromage, dishes that feature roasted squash like Kay Chun’s Roasted Delicata Squash and Mushrooms With Whipped Ricotta (check out the recipe below), and baked or grilled salmon.
Chicken With Mixed Mushrooms and Cream
by Amanda Hesser
About. Profile of Domaine Edmond Monnot by Bill Nanson of the Burgundy Report
“Enter Dezize and in the centre (there’s a post-office!) take the turn up the steep hill that’s sign-posted Montagne de Trois Croix. This is the road to the small hamlet of Borgy which sits even higher up the hill. On your left you’ll see Domaine Edmond Monnot et Fils. It is the ‘Fils’ of Edmond who will greet you at the domaine today – Edmond retired about 2007 but Stephane say’s ‘there’s no need to change the domaine’s name – that’s how everybody knows it!’
The domaine was created in the 1920’s by Stephane’s grandfather, André, who was then followed by Edmond. Nine hectares are farmed which is all owned or en-fermage (by agricultural lease) from family members. Of their nine hectares, fully 6.5 are in the 1er Crus of Maranges, six 1ers in-all, and one of them you can only buy from this domaine. This is a domaine whose following is mainly in France, only about 15% of the production are exported.
The domaine is run under ‘lutte raisonnée’, Stephane noting ‘but I will only intervene if I really have to. The vineyards are ploughed and we grow weeds between the vines to stop erosion.‘ Stephane built a nice new cuvérie in 2009 which, because it’s built on a hill (like the rest of Dezizes) allows him to move wine around by gravity rather than pumps. Actually, you don’t expect to see such a nice big new cuverie in Dezizes as there seems no space for new things! Stephane is very happy how the wines have developed since this investment – ‘I really find the wines more supple now’ he says.
The fruit is hand-harvested, triaged and then destemmed at the domaine before a cuvaison of approximately 21 days in large cement tanks. Stephane likes to make plenty of pigeage at the start but prefers to finish only with pumping-over. The wines spend about 12 months in barrel and then another 6 in tank before bottling. Some of the cuvées see no new oak at all, others might receive 30% new barrels, but generally the use of new oak is very modest.”
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