MEURSAULT DOMAINE DU PAVILLON
| Product code: | 1004135 |
| Producer: | MAISON ALBERT BICHOT |
| Vintage: | 2007 |
| Region: | COTE DE BEAUNE |
| Country: | FRANCE |
| Color: | WHITE |
| Notes: | Tasting notes : This Meursault boasts beautiful pale yellow colour with golden highlights. With a base of toasted notes and a touch of vanilla the nose opens up to a pleasing fruity-floral bouquet with nuances of white peach and hawthorn. This well-balanced, structured wine is long on the palate with a hint of sucrosity and gorgeous minerality. Food & Wine pairing: Ideal with fine fish, crab and lobster, stewed poultry and full-flavoured cheeses. Try it with chicken in cream sauce, prawn risotto with porcini mushrooms, or scallop carpaccio with hazelnut oil. As for cheese, pair it with a full-flavoured Époisses. Serving & Cellaring : Serve between 12° and 13°C. This wine is ready to drink or may be laid down for 3 to 5 years or more. Work in the vineyards: Our approach to viticulture at our estates serves as a reference for our partner growers. Their vineyards are followed up on by our teams with the same care as for our own vineyards. Long-term partnerships with growers allow us to establish precise objectives to be reached, especially as far as the health of the grapes, yields, and the ripeness of the grapes at harvest time are concerned. Vinification : Made with purchased grapes or musts (the grapes are pressed by our partner growers), we vinify this exceptional wine in oak barrels, of which 75% are new. The diverse origins of the barrels (the Tronçais, Allier and Vosges forests), their particular degree of toasting and their age all contribute to our quest for bringing out the aromatic complexity that this special terroir has to offer. Alcoholic fermentations are long, lasting from 6 weeks to 2 months, and are carried out at cellar temperature using indigenous but not aromatic yeasts. Ageing: In our centuries-old cellars, we age this wine for 14 to 16 months according to tradition in oak barrels (35 to 50% new oak). During this time, the wine acquires structure and complexity through stirring of the lees, malolactic fermentation and the influence the barrels have on the wine (olfactory interactions and oxidoreduction). |