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Bourgueil Grand-Mont, Dom. du Bel Air - Gauthier P&F (magnum) - 2019

This is one of the greatest terroirs and reds for ageing in the whole of the Loire, and it has the makings of a great St-Emilion. A magnificent nose of ash and graphite, flowers and oriental spices, all on a background of black berries. The entry in mouth is millimetric. It evolves on a smooth but tense matter, relayed by a powerful minerality which gives the finish a true dimension of terroir. A great wine! Guide Vert RVF: 95/100
Technical sheet >
85,00 CHF
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Sheet

Technique

Viticulture

Clay-limestone soil. Parcels located on the top of the plateau. Southern exposure. Average age of the vines: 70 years. Planting density: 5000 vines/ha. Organic farming (certified by Ecocert in 2000)

Oenology

In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. Fermentation is with indigenous yeasts after a pre-fermentation cold maceration. The vatting is gentle and lasts on average 20 to 30 days with regular pumping over and punching down. The wines are aged in barrels or demi-muids of 2 and 3 wines for 24 months. The wines are then bottled without filtration.

Suggestions for accompaniment

Terrine of pot au feu in jelly - Guinea fowl with chanterelles - Supreme of pigeon with broad beans.

Domain
The story begins in 1880, when Pierre's great-grandfather, now a winegrower and representative of the fourth generation, decides to work the land in a way other than by making pots and "dames-jeannes", he being a potter's worker born in the village of Benais, in Touraine. His mission began with the purchase of a few plots of land in the lower part of the village. These few plots of land quickly became a few acres and soon afterwards he was able to acquire a few plots of vineyard land at an affordable price, just after the phylloxera. He planted grafted plants and experimented with the alchemy of fermentation at a time when everything was empirical, but polyculture declined sharply in the 1970s and he turned to the vine and the profession of winemaker. Today, Pierre Gauthier and Rodolphe, his son, are still winemakers in Benais. Since 2000, the estate has been run under organic farming methods certified by Ecocert. The vines are pruned in single guyot 6 eyes. After budburst, the vines are disbudded every fortnight, de-leafed three times, and then thinned out before the harvest begins. The estate is protected from the wind by the immense surrounding forest and benefits from a mild, temperate climate favourable to good ripening.
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