Chambertin Clos de Bèze Grand Cru AOC - Louis Jadot

In the glass, the Chambertin Clos de Bèze Grand Cru from Louis Jadot displays a bright light red color. When held at a slight angle, the Burgundy goblet reveals a charming garnet-red hue at the rims. This varietal French wine presents wonderfully expressive notes of sour cherries and raspberries in the glass. In addition, there are hints of earthiness.

This French wine delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this Frenchman enchants with the finest balance. Aroma simply does not necessarily require a lot of residual sugar. On the palate, this well-balanced red wine is characterized by an immensely dense texture. On the finish, this matured wine from the Burgundy wine-growing region finally impresses with considerable length. Once again, hints of raspberry and sour cherry appear. In the aftertaste, mineral notes from the clay- and limestone-dominated soils are also added.

Vinification of Louis Jadot Chambertin Clos de Bèze Grand Cru

The balanced Chambertin Clos de Bèze Grand Cru from France is a varietal wine made from the Pinot Noir grape variety. The grapes grow under optimal conditions in Burgundy. Here, the vines drive their roots deep into soils of clay and limestone. When they are perfectly ripe, the grapes for the Chambertin Clos de Bèze Grand Cru are harvested exclusively by hand, without the use of coarse and less selective mechanical harvesters. After hand-picking, the grapes are quickly brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in small oak barrels at controlled temperatures. After the end of fermentation, the elegant Chambertin Clos de Bèze Grand Cru is aged for another 18 months in oak barriques.

Food recommendation for Chambertin Clos de Bèze Grand Cru by Louis Jadot

Enjoy this red wine from France best at a temperature of 15 - 18°C as an accompaniment to vegetable couscous with beef patties, ossobuco, or boiled veal rump with beans and tomatoes.

• More products from Louis Jadot