Wine Advisor
Perrot Minot, Chambertin Clos de Beze Grand Cru Vieilles Vignes 2015
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Description
Perrot Minot, Chambertin Clos De Beze, Grand Cru, VV, Burgundy, France, Still, Red, 2013
Tasting notes
Reviewed by: Neal Martin
The 2015 Chambertin Clos de Bèze Grand Cru has a comely, sumptuous and yet beautifully defined bouquet of wild strawberry, red cherries, minerals and crushed rose petals. It is total seduction. The palate is medium-bodied with very fine tannin, crisp acidity, not a hair out of place. The silkiness of the texture is just wonderful and the length is as good as you will find in the Côtes de Nuits this vintage. This is a stunning 2015 from Perrot-Minot, perhaps the best in recent years.
Reviewed by: Stephen Tanzer
(just one new barrel out of seven): Dark red with ruby tones. Essence-of-Burgundy perfume of raspberry, white pepper, cardamom, Cuban tobacco, coffee and underbrush. Outrageously dense and intense on entry, then brilliantly delineated, penetrating and sweet in the middle palate, with its tangy red berry and earth flavors enlivened by building notes of menthol, rose petal and Oriental spices. With its uncanny energy and complexity and its unflagging finishing thickness, this noble, electric wine has all the elements for greatness. (And I could drink it today for its perfect balance and digestibility!)
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.
