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BOURGOGNE PINOT NOIR 2023 VALLET FRERES

£22.59

Burgundy. Traditional red Burgundy with a touch of earth underneath a ripe, sweet fruit core.

Only 6 left in stock

SKU: 00090 Categories: ,

Description

Traditional Bourgogne Pinot Noir with a touch of earth underneath a ripe, sweet fruit core. Peppery, strawberry fruit on the nose, a medium bodied palate with bright, clean, mouth watering acidity balanced by dry tannins and elegant red fruit. Very lovely indeed.

Learn more about Vallet Freres from their website.

GRAPE Pinot Noir CLOSURE Cork
REGION Burgundy VEGETARIAN Yes
VINTAGE 2022 VEGAN Yes
ABV 13% ORGANIC No

 

DRY     *________|________|________|________|     SWEET

LIGHT     |________*________|________|________|     FULL BODIED

NO OAK     |________*________|________|________|     OAKY

 

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Additional information

Vallet Freres

Founded in 1864 by Pierre Bourée, Vallet Frères is now in the hands of the fourth generation of the family, Bernard and Jean-Christophe Vallet. The family owns vineyards in Gevrey-Chambertin, in the Beaune Premier Cru of Les Epenottes, and in the Grand Cru of Charmes-Chambertin, as well as the entire monopole vineyard of Clos de la Justice, also in Gevrey-Chambertin. Vallet Frères is also a négociant, and sources the best grapes from growers in other areas, with whom it has worked closely for decades.The wines it produces are complex, fine and authentic examples of Burgundian Pinot Noir and Chardonnay. The Vallet family’s wines have been imported to the UK by Boutinot for over 30 years and today they’re distributed to top independent wine merchants and Michelin-starred restaurants across the country.
Production

The grapes come into the winery as whole bunches because the Vallets believe that destalked wines lose their colour too quickly. The first 10cm of each barrel is filled with grapes which are crushed by foot, the barrel is then topped up with whole bunches and fermentation starts naturally after 2-3 days. Since yeasts are an expression of the individual vintage and vineyard, no artificial yeasts are used. 3-4 times a day the pulp is trodden by foot to further extract colour and flavour. The wines are left in open top fermenters until the cap sinks then decanted into 20-30% well-toasted new oak (a small percentage compared to most). After 15-20 months the wine is racked, blended and lightly fined. Wines are not filtered but checked by candlelight, then bottled directly from barrel by hand on a cask by cask basis.

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