PRODUCER
One of the great modern domaines, Perrot-Minot is garnering considerable critical acclaim for its opulent, aromatic wines. The secret is old vines, meticulous viticulture, and minimal intervention. House specialities include Chambolle Combe d’Orveau, a small vineyard adjoining grand cru Musigny, and the rarely seen Mazoyères- Chambertin. Quantities are as small as the scores are high, and most wines sell out rapidly.
VINEYARD
A great deal of work is done in the vineyard to maximize quality: short pruning, green harvest, de-leafing, and of course hand-harvesting. Integrated viticulture is practised without the use of chemical fertiliser or herbicide.
WINERY
The grapes were hand-sorted as they entered the winery, and then destemmed. The must was given a week’s maceration at 14oC, then fermented with pumping over. The wine was left to clarify for forty-eight hours, then racked to barrel, with around twenty-five percent new oak, for twelve to fourteen months’ maturation without sulphur, followed by bottling unfined and unfiltered.
TASTE
Rich, resonant Gevrey, with blackberry, blueberry and violet aromas, a very suave, silky texture, and a long supple finish.
PRESS
“A vibrant, juicy red, bursting with cherry, blackberry, sandalwood and licorice aromas and flavors matched to a soft texture. Harmonious and expressive, leaving an aftertaste of sweet fruit, spice and mineral.” – 91 points, Wine Spectator, June 2013