Bourgogne Rouge La Taupe

by Chavy-Chouet 2013

$29.95 ($359.40 /case)

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Bourgogne Rouge La Taupe by Chavy-Chouet 2013

Bourgogne Rouge La Taupe

by Chavy-Chouet 2013

$29.95 ($359.40 /case)

Out of stock

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Bourgogne-Rouge-La-Taupe-by-Chavy-Chouet-2013

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Producer : Chavy-Chouet

Region : Burgundy (France), France (France)

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Tasting Notes

Sourced from the Pommard area. The wine is juicy with a great mouthfeel. It has a classic Bourgogne Rouge type of aromas, with a candied cherry caracter as well as strawberry, raspberry and spice, but the structure and the length of finish is more reminiscent of a Pommard, as it is ripe, rich with a bigger body.

Specs

More Information
Price of Case	$359.40
Bottle Size	750 ml
Producer	Chavy-Chouet
Region	Burgundy (France), France (France)
Alcohol	13% alc./vol.
Style	Warm and spicy reds
Vintage	2013
Farming Method	Sustainable
Wine Type	Red
Grapes	100% Pinot Noir

The Producer

Chavy-Chouet

Domaine Chavy-Chouet is a 15-hectare estate in Burgundy spread over 5 communes in the Côte de Beaune: Puligny-Montrachet, Meursault, St. Aubin, Volnay, and Pommard. Although the Domaine has been family-owned and managed for seven generations, it has only been since Romaric Chavy succeeded his father (Hubert) in 2014, that the wines have achieved top-tier status, and that Romaric has been hailed as among the rising stars in Burgundy.

The Domaine’s vineyards, with vines generally exceeding 40 years of age, descend largely through Romaric’s grandfather, a vineyard owner in Puligny-Montrachet, and his grandmother, who hailed from Meursault’s Ropiteau family. Until 1982, when Romaric’s father starting bottling a few cuvees, the family sold all the fruit under contract to Bouchard Père et Fils. In 2006, when Romaric joined his father at the estate, they began making and bottling all of their wine.

The Domaine is essentially organic (not certified) and follows the principles of lutte raisonée. The regimen is resolutely non-interventionist which includes not plowing. After harvest and triage, the fruit is lightly pressed and allowed to settle. The must is then passed by gravity into tank and fermented over indigenous yeasts. To maintain purity, there is no batonage. The wine ages on its lees in Gillet barrels (maximum of 20% new) for 9-12 months and is bottled unfined and with only light filtration if necessary.