Description
From Château de Villars-Fontaine, now known as Domaine de Montmain, this Hautes-Côtes de Nuits Les Genévrières pays tribute to the memory of the late Bernard Hudelot, a great champion of Burgundy’s long-ageing wines. Renowned for its slight rusticity in its youth, it has now reached maturity. A very appealing Pinot Noir with complex aromas, blending floral notes with hints of the forest floor. The texture is silky, whilst the palate gives pride of place to a beguiling fruitiness. A lovely wine that comes into its own at the table, bringing out the best in fine meats.
Tasting
The ruby-vermilion colour remains surprisingly deep despite the wine’s age. The same surprise is found on the nose: the delightful ‘pinotage’ gives way to beautifully preserved fruit (morello cherries, raspberries) and some very elegant floral notes. The palate is wonderfully balanced between depth, freshness and structure. A superb example of Bernard Hudelot’s work, confirming his mastery of fine wines with ageing potential.
In the vineyard, in the cellar
The vines are trained using the ‘high and wide’ method (3 metres apart). This method, developed in the 1970s, has allowed the vines to adapt perfectly to their climatic environment. It is an innovation in Burgundy; it facilitates natural pest control. It is a highly sustainable and ecological approach: no penetrating or systemic products, no clones in the vines, no exogenous yeasts during vinification and, above all, no filtration.
The harvest is carried out by hand, with the grapes selected and sorted both in the vineyard and in the winery. Vinification is carried out in the traditional manner, in open vats, at low temperatures for three to four weeks. The wines are then aged in oak barrels less than six years old, for a period ranging from 18 months for white wines to 30 months for red wines. They are fined with egg whites and are unfiltered.
What to eat with a Hautes Côtes de Nuits Les Genévrières from Domaine de Montmain?
A wide range of dishes to showcase this mature Hautes-Côtes-de-Nuits. Duck breast in all its forms, a well-aged rib steak, suckling pig and veal, or even some free-range poultry.
