Wine Advisor
Perrot Minot, Chambertin Clos de Beze Grand Cru Vieilles Vignes 2005
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Description
Perrot Minot, Chambertin Clos De Beze, Grand Cru, VV, Burgundy, France, Still, Red, 2013
Tasting notes
Reviewed by: David Schildknecht
Perrot-Minot’s 2005 Chambertin Clos de Beze Vieilles Vignes (from 50-year-old vines) leads with a jaw-dropping nose of cassis, licorice, citrus zest, black raspberry liqueur, wood smoke, and candied violets. In the mouth, this presents a smelted alliance of liqueur-like black fruit essence, saline minerality, and deep, roasted meatiness. A subtly oily, creamily-textured feel covers a wealth of refined tannins. For all of its sheer finishing, distilled-fruit intensity and grip, this never neglects the first duty of wine – to refresh – and displays gravity-defying lift as it heads down the runway and takes off for a spectacularly long, high-flying finish of utmost clarity and replete with nuances. Plan on following this wine – should you be so lucky as to latch onto a bottle – for at least 15-20 years. Importer: Martine’s Wines, Novato, CA; tel. (415) 883-0400.
About the Producer
Perrot Minot's attitude toward Perrot Minot Biodiversity encouraged For several years, Christophe Perrot-Minot has favored the use of products approved for organic farming and reduced the doses of conventional products prescribed, thanks to the observation of the weather, wind, humidity and heat. It also strives to recreate a microbial life in its soils and to improve its structure by practicing systematic plowing and winter ridging of the feet. Limited returns Guyot pruning is relatively short to limit the release of grapes and allow good ripening of the berries. The practice of leaf stripping and green harvesting can be useful depending on the vintage to guarantee optimum ripeness of the fruit. Very supervised harvests The harvest is exclusively manual and sorted a first time in the vineyard, then transported in small crates for a second passage on a sorting table. All the grapes are cut in half to check their sanitary condition and to eliminate any that are not perfectly ripe. Depending on the vintage, a proportion of the whole harvest is put into vats. It is transported in small bins, which allows the logs to be kept intact and the most natural and accurate expression of the terroir possible. The logs are calibrated in order to keep only the source millerandage of the oldest and most authentic vines. The estate is looking for a production of around 25 to 30 hl/ha for the whole production.
