Mercurey 1er Cru Château Philippe-le-Hardi 1990
Château Philippe-le-Hardi har hjemme i Santenay, den sydligste af landsbyerne på den berømte gyldne skråning i Bourgogne. Herfra præsenteres denne rødvin fra 1990, som er aftappet direkte på slottet. Årgang 1990 har opnået en score på 96 point og anerkendes som en storslået årgang, der er rig og kompleks.
Druerne til denne vin er høstet fra slottets egne marker i Mercurey, der ligger i den nordlige del af Côte Chalonnaise mellem Rully og Givry. Slottet råder over syv hektar i området, som er klassificeret som Premier Cru. Mercurey er regionens største landsbyappellation målt på både areal og produktion, og vinstokkene vokser her på skråninger af kalk, ler og mergel i 230 til 350 meters højde. Området anerkendes bredt som den mest seriøse Pinot Noir-appellation i Côte Chalonnaise.
Vinen er fremstillet på Pinot Noir, som er den dominerende druesort i Mercurey. Det er en elegant blå drue, der på verdensplan især er kendt fra netop Bourgogne samt Champagne, Tyskland, Oregon og Californien. Druen danner generelt grundlag for fremstillingen af friske og aromatiske rødvine, og i denne udgave har vinen gennemgået fadlagring som en del af fremstillingsprocessen.
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
you your wine
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.
GUIDE TO THE GOOD WINE EXPERIENCE
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