Vincent Mongeard and wife Anne are the current custodians of Mongeard-Mugneret, one of...
Burgundy's great domaines. The estate was founded when Vincent's grandparents pooled vineyard resources in the 1920s. Today, they have 33 hectares, stretching from Beaune in the south to Marsannay in the north and ranging from basic Bourgogne to holdings in Grand Crus such as Richebourg, Clos de Vougeot, Echézeaux and Grands Echézeaux.
When it comes to his vineyards, Vincent takes an intelligent and pragmatic view: "I adopt many of the practices of organics and biodynamics," he says. "But all of our vineyards are different, and all require a different approach, so the use of one philosophy would not give us the quality we're looking for." Because of this and because of the distance between his vineyards, the harvest lasts for over a month. He destems all the grapes and discards about 8-10% of the crop on the sorting table. The 25-52 year old vines are Guyot pruned. In the spring severe debudding takes place to regulate the crop. A green harvest is carried out in the summer to increase concentration and the grapes are always picked by hand. The 'Orveaux' vineyard lies between the Grand Cru Echezeaux vineyard and a forest, giving shade and therefore freshness to the finished wine.
Overall, 2013 was a classic Burgundian vintage. Average quality, with no variation in quality between the Côte de Nuits and the Côte de Beaune, except for the incidence of hail, which affected the Côte de Beaune more significantly. The harvest began late, on 1st October, and the crop load was weak due to climatic influences which produced coulure and millerandage, as well as the hail. Harvested grapes were concentrated with a wonderful alcohol potential and excellent acidity.
The grapes were de-stemmed and underwent a cold maceration for four to five days to obtain colour, aroma and tannin. Fermentation took place in stainless steel tanks at 30ºC for 12-15 days. A gentle pressing of the grapes was then made to extract a good level of tannins. The free run juice and the press juice were then unified in stainless steel tanks before being run off by gravity into French oak barrels, 35% of which was new. The wine underwent malolactic fermentation and was then further aged for a period of 18-22 months. Finally the wine was bottled without filtering.
Deep ruby in colour with aromas of red fruits, blackcurrants and raspberries. Robust and richly perfumed with both a silky and rustic character. It is fresh yet mellow and supremely well-balanced.
|Grape varieties||100% Pinot Noir|
|Region||Côte de Nuits, Burgundy|
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