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2005 | Domaine Chandon de Briailles | Corton Clos du Roi

Original price was: $980.00.Current price is: $98.00.

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Description

Red Wine: 2005 | Domaine Chandon de Briailles | Corton Clos du Roi

The wine offers up a reserved and very, very promising nose of red and black cherries, red currants, coffee, woodsmoke, incipient notes of game and autumnal soil, traces of iron, fresh herbs and plenty of stony minerality.

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Producer: Domaine Chandon de Briailles

Vintage: 2005

Size: 750ml

ABV: 13.5%

Varietal: Pinot Noir

    Country/Region: France, Burgundy

      The wine offers up a reserved and very, very promising nose of red and black cherries, red currants, coffee, woodsmoke, incipient notes of game and autumnal soil, traces of iron, fresh herbs and plenty of stony minerality. On the palate the wine is full-bodied, pure and rock solid at the core, with suave, but firm tannins, tangy acids, great concentration and balance and a very, very long, poised and chewy finish that will be magnificent in the fullness of time.

                                                          Producer Information

                                                          Domaine Chandon de Briailles is a wine producer in the north of the Cte de Beaune in Burgundy. The domaine covers 14 hectares (34 acres) of vineyards spread across Savigny-ls-Beaune, Pernand-Vergelesses and Aloxe-Corton, and produces mulitple wines from the Corton Grand Cru hill. The domaine has been owned by the de Nicolay family since 1834. Countess Chandon de Briailles, (a relation to the Mot & Chandon family) took over the reins in 1982 and dedicated herself to reviving the status of the domain and its wines. Today, Domaine Chandon de Briailles produces an average of 50,000 bottles of wine per year, and has practiced biodynamic principles since 2005. As is the case for most of Burgundy, the domaine’s white wines are produced from Chardonnay and the reds from Pinot Noir. In the winery, as little intervention as possible is used throughout the vinification process with indigenous yeasts used for fermentation. Wine is aged on lees and then carefully racked and bottled with a gravity feed to preserve the phenolic content. On average, wines will spend between 14 to 18 months aging in barrel.

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