Description
This Bourgogne Côte Chalonnaise Les Claveaux from the Les Champs de l'Abbaye estate is a quintessentially Burgundian wine. A delicious, complex and distinguished wine, with aromas of raspberry, morello cherry and plum, enhanced by subtle floral notes. On the palate, it is delicious, neither heavy nor overly concentrated, with just the right amount of acidity and an elegant tannic structure.
In the vineyard, in the cellar
Organically farmed since 1999, Alain and Isabelle Hasard also apply certain biodynamic principles, without certification, as independent and determined winegrowers. So there is no magic formula at Les Champs de l’Abbaye, but rather relentless, uncompromising work, attuned to the soil. In the cellar too, respect for the juice takes precedence.
Burgundy Côte Chalonnaise Les Claveaux
. After full destemming, fermentation is spontaneous, with vatting lasting 8 to 10 days, followed by barrel ageing for 11 to 14 months, with 25 to 30% new oak. No racking during ageing, and bottling without fining or filtration. All done gently.
Did you know?
Do not confuse the Côte Chalonnaise, which refers to the sub-region of Burgundy, with Bourgogne Côte-Chalonnaise, which refers to an appellation within that sub-region.
- The Côte Chalonnaise lies in the extension of the Côte-d’Or vineyards (Côte-de-Nuits and Côte-de-Beaune), and stretches across a strip 40 kilometres long and 7 kilometres wide, from Bouzeron in the north to Sercy in the south. The vineyards of the Côte Chalonnaise are planted on gently sloping hillsides that benefit from a continental climate.
- The Bourgogne-Côte-Chalonnaise AOP is a regional appellation of Burgundy established in 1990. The appellation produces both white and red wines, often offering excellent value for money.
What to eat with a Bourgogne Côte Chalonnaise Les Claveaux Les Champs de L'Abbaye?
FOOD AND WINE PAIRINGS: Rabbit stew
with bacon and mushrooms. Guinea fowl with wild mushrooms. Eggs in red wine sauce
. Zander in red wine sauce
.
