" We don't sell the wine without touching the vine "
Pernot Belicard Puligny-Montrachet 2020
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Pernot Belicard |
| Grape Type: | Chardonnay |
| Organic: | Yes |
| Vintage: | 2020 |
| Bottle Size: | 750 ml |
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Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.
The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.
An expressive nose showing floral aromas, butter and woody notes. The mouth is round and suave with fruity notes and great minerality.
Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.
Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.
The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.
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Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.
Pernot Belicard Batard Montrachet Grand Cru is made from 100 percent Chardonnay.
Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.
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Pernot Belicard Batard Montrachet Grand Cru is made from 100 percent Chardonnay.
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Pernot Belicard Beaune Pertuisots Blanc is made from 100 percent Chardonnay.
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Pernot Belicard Bienvenue Batard Montrachet Grand Cru is made from 100 percent Chardonnay.
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Product Description
Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.
The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.
An expressive nose showing floral aromas, butter and woody notes. The mouth is round and suave with fruity notes and great minerality.
Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.
Winery: Pernot Belicard
This small six-hectare domaine located in the heart of Puligny-Montrachet is making rapid strides. Philippe Pernot (a scion of the Paul Pernot dynasty) launched the Pernot-Belicard label in 2009 after marrying Miss Belicard, daughter of Mr Belicard (who owned vineyards in Puligny-Montrachet). In the vineyards, Philippe cultivates the soils, de-buds aggressively and takes pains to retain his old vines in good health. The grapes are harvested by hand, with Philippe typically among the earlier pickers in the village. Since 2014, there's more sorting, the grapes passing over a shaker table before being whole cluster pressed. Initially, the wines were bottled to make room for the new vintage, but Philippe, evidently an inquiring mind, felt that something was missing: now, the wines stay in barrel until August, but spend an additional three to six months in temperature controlled stainless steel tanks with the fine lees. The result are wines that are more integrated and complete. These are already very good wines, and Philippe possesses some enviable parcels, but it is his desire to refine and improve that marks this out as an estate to watch.
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Yalumba The Signature Cabernet Sauvignon Shiraz is made from 52% Cabernet Sauvignon, 48% Shiraz .
Encompassing everything the Hill-Smith family stands for and the perfect representation of Yalumba’s history and ethos, The Signature is a sentimental favorite. A classic Australian blend of Cabernet Sauvignon and Shiraz, the first vintage release of The Signature was in 1962. Since then, this outstanding wine has acknowledged more than 57 Signatories; people who have enhanced the traditions and culture of Yalumba.
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Finca Sobreno Crianza Toro is made from 100% Tinta de Toro (Tempranillo)
8 months in American oak barrels + 6 months in bottle
Deep-red cherry color with purple tones at the edges.
Nose: Intense aromas, good combination of black berries with toasted nuances from the oak. Balsamic and spicy underscore.
Taste: Potent bouquet, meaty with very fine and ripe tannins. Long and persistent aftertaste.
Soil types
The soil is formed by sediments of sand, clay and lime-stone, which produces a dark lime-bearing topsoil, with fine and coarse sands.
The vines are minimu 30 years old and planted at a very low density (900 plants/hectare), with reduced production levels in the range of 4,000 kilos/hectare.
Winemaking and aging
Following selection, the grapes were destemmed, crushed and the must underwent cold maceration at 10º C for four days prior to fermentation, which took place at a constant 28º C. The total maceration period lasted approximately 20 days.
Finca Sobreño Crianza was aged for at least eight months in American oak barrels of less than four years. Another six months in the bottle rounded out its ageing process.
Pairs well with any type of meat, bird, roasts, cheeses, seafood in sauces or pasta.
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