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 2004 Mongeard-Mugneret, Domaine Grands Echezeaux Pinot Noir

2004  Mongeard-Mugneret, Domaine Grands Echezeaux Pinot Noir

2004 Mongeard-Mugneret, Domaine Grands Echezeaux Pinot Noir

750 ml

Low Quantity   Red Wine  

FranceBurgundy: Cote de Nuits: Flagey Echezeaux: Grands Echezeaux > Pinot Noir

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Reviews of 2004 Mongeard-Mugneret, Domaine Grands Echezeaux Pinot Noir

88-91 points, Burghound
January 2006
A very attractive and notably complex nose of floral, spice and black pinot fruit and violet aromas complements intense, linear and balanced medium full flavors that offer good punch, moderate power and fine length. I like the style and harmony of expression but this phenolic maturity is barely sufficient.

About 2004 Mongeard-Mugneret, Domaine Grands Echezeaux Pinot Noir

About the Winery Mongeard-Mugneret, Domaine

Vincent Mongeard, the son of Jean, who is as passionate as his ancestors, is committed not only to maintain and improve the family patrimony, but also to expand it, when their is an opportunity, this to winden the variety of the Domaine. The property accounts today for approximately 23 hectares, spread on 28 different appellations producing white Burgundy and Puligny- Montrachet issued from the Chardonnay grape, but also essentially red wines issued from the Pinot Noir grape in the best climates (finages=vineyard area) of the Côte. The vineyard is located in the mid-slope. Southeast orientation on a chalk and clay soils. Respectful of the tradition, Vincent Mongeard practices the vinification at the Domaine with the greatest care. The grapes our destemmed completely except for the appellation Richebourg for which we keep one third of the stems. The crop is then put in the vats were the alcoholic fermentation will take place. Equiped with a very sensitive sulphate- measuring pump, he practices a traditional and moderate sulphating, nevertheless necessary because of the sulphurous anhydride (SO²) which is a natural antiseptic preservative that allows neutralising the development of bacteria. A moderate cool maceration of between 4 to 5 days, depending of the vintage, allows to obtain the extraction of the colouring matter, aromas and tannins. The start of the fermentation process, being natural, it increases the temperature and multiplication of the yeast. Under this effect, the sugar is transform in alcohol by freeing carbonic gas, the must then turning into wine.

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ST 91

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