Bourgogne Domaine Mongeard-Mugneret 1998
Domaine Mongeard-Mugneret har drevet vinbrug i Vosne-Romanée siden 1620, hvilket repræsenterer over 400 års kontinuerlig vinhistorie i en af verdens mest prestigefyldte appellationer. Familien betragtes som en del af Bourgognes absolutte vinaristokrati. Det moderne domæne blev for alvor formet af Jean Mongeard fra 1945, som gennem efterkrigstiden opbyggede husets internationale anerkendelse. Siden 2002 har Vincent Mongeard stået ved roret og konsolideret husets position blandt Côte de Nuits' mest komplette producenter.
Domænet råder over 35 hektar, der dækker 14 forskellige appellationer, hvilket er en bemærkelsesværdig bredde for et enkelt familiedomæne. Selvom Vosne-Romanée i Côte-d'Or udgør hjertet af produktionen, omfatter porteføljen også fire Grand Crus: Échezeaux, Grands Échezeaux, Clos Vougeot og en lille parcel af det legendariske Richebourg. Mongeard-Mugneret er det største og mest historiske af de selvstændige domæner, som den udvidede familie har dannet gennem generationerne.
Denne vin er en Bourgogne Appellation Contrôlée fra 1998, som er aftappet direkte på domænet. Årgang 1998 i Bourgogne har opnået en score på 87 point og beskrives som drikkeklar, balanceret og solid. Vinen er fremstillet med en alkoholprocent på 12,5 % og bærer producentens traditionelle stempel "Qualite Noblesse".
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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