Price:  £42.95 | Case Rate: £40.83
Ex Tax: £35.79

Domaine Mongeard-Mugneret - Savigny-Les-Beaune 2015

Information

  • Country: France
  • Wine Region: Burgundy
  • Wine Area: Côte de Beaune
  • Wine Maker: Vincent Mongeard
  • Grape: Pinot Noir
  • Grape Percentage: 100% Pinot Noir
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
Duty/Vat Paid
JR: 17 (2011) BH: 88 to 91 (2011)

Wine tasting notes

This wine has a beautiful bright, deep ruby colour. The nose shows expressive fresh red fruit with notes of strawberry and raspberry. The aromas are subtle and delicate with floral notes. On the palate, the tannins are silky and elegant with a lovely balance between acidity and fruit

Winery Information

Domaine Mongeard-Mugneret

The Domaine Mongeard-Mugneret wines are outstanding and bear all the hallmarks of piercing perfumes, intensity yet elegance on the palate, and a beguiling tannin structure. One of the most attractive aspects of these wines is the superb use of oak and the way it is balanced with the fruit. Vincent Mongeard and his wife Anne are the current custodians of Domaine Mongeard-Mugneret, which was founded when Vincent?s grandfather and grandmother pooled their vineyard resources in the 1920s. Vincent.. read more

Expert Reviews

JancisRobinson.com (2011)17 pts

Tasted Feb 2013 - Strong oak scent, bitter cranberry and cherry fruit, firm tannins. Built to last. Succulent and pert. (RH)

Burghound (2011)88 to 91 pts

Noticeable wood spice sets off the very fresh red currant aromas that are liberally laced with Savigny style earth scents. There is good richness to the round and generous medium-bodied flavors that also possess relatively refined tannins on the balanced and solidly complex finish that offers good but not truly distinguished length.

Vinification Notes

The grapes were destemmed 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 enabled the extraction of a good level of tannins. The free run juice and the press juice were then blended in stainless steel tanks before being run off by gravity into French oak barrels, 10% of which were new. The wine underwent malolactic fermentation and was then further aged for a period of 18-22 months, before being bottled without filtering.18 months before being bottled without filtering.