Domaine Dubois Bernard & Fils Beaune 1er Cru "les Bressandes" 2015

FRR00661

Domaine Dubois Bernard is a tiny domaine of 7 hectares that is based in the village of Chorey-Les Beaune. The current owner and winemaker, Jacques Dubois, is the 5th generation of his family to make wine in this small village. Jacques continues his family’s tradition of making terroir-pure wines from their small parcels around Chorey and Savigny. The domaine farms their high altitude parcels with extreme care, focusing on small yields and sustainable practices. Once in the cellar, extraction is kept to an absolute minimum, only indigenous yeasts are used, and the wines are aged and fermented in barrel. In 2009, tragedy struck the Dubois family when Jean-Luc Dubois (Jacques’ cousin) died at a very young age. Leaving behind a wife, young daughter and winery, Jacques decided to take on the responsibility of maintaining the vineyards owned by Jean-Luc so that they can be passed down to his daughter once she became of age. Until that happens, he committed himself to honoring his cousin by maintaining Jean-Luc’s winemaking legacy. The results speak for themselves, as the range of wines are terroir pure, mineral focused beauties with depth and immense clarity.

產區:
Aloxe-Corton ‘Les Brunetts’, Burgundy

產地:
法國

葡萄品種:
Pinot Noir

釀造與陳年:
紅酒會於橡木桶內陳年15個月,發酵前則進行3週的冷浸泡過程,25%新桶來自VosagesAllier森林。酒莊只用天然原生酵母。

品酒筆記:
深紅色,較深的土壤生產出較蓬勃,酒體較飽滿的Pinot Noir,強壯得來不失細緻度。柔和而果香濃郁,酒體結實,口感順滑而帶討好的單寧。

 

Region:
Savigny-les-Beaune ‘clos des Guettes’, Burgundy

Country of Origin:
France

Grape Varieties:
Piont Noir

Vinification:
Red wines are in barrels for 15 months. Each year, 25% of new barrels for maturing wine come from the forest of Vosges and the Allier. The vinification takes three weeks with a cold pre-fermentation maceration. Only natural indigenous yeasts from their own estate were used.

Tasting note:
The reds are quite dark in colour. The deep soil begets a vigorous, full-bodied Pinot Noir, robust yet refined. Tender and fruity. This wine reaches its peak after 3-5 years in the cellar, revealing a firm and well-built body, richly chewy and with pleasing tannins.

 



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