Wine Advisor
Perrot Minot, Vosne Romanee 1er Cru Les Beaux Monts Vieilles Vignes 2015
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Description
Tasting notes
Reviewed by: Neal Martin
The 2015 Vosne-Romanée 1er Cru Les Beaux Monts Vieilles Vignes has a clean and pure bouquet with ample ripe red cherry, cassis and iodine scents, underneath which lies fine mineralité, even if it will take 4-5 years to really surface. The palate is ripe and poised on the entry. There is a silver thread of acidity here that is neatly interwoven throughout this premier cru, however, it is the precision and the finesse of the tannin that really elevates this wine. It is a sophisticated Les Beaux Monts that could end up offering two decades of pleasure. This is excellent.
Reviewed by: Stephen Tanzer
(from a very rocky site): Dark red with ruby tones. Aromas of black cherry, minerals, smoke and meat lifted by a floral topnote. Round, rich and stuffed with fruit, with compelling, wild Burgundian funk and floral complexity. For all its volume and suppleness, an element of pungent minerality gives the wine energy, and the finish features an edge of tart pomegranate and a serious kick of acidity. This striking wine will probably need several years of cellaring to come into full harmony but it already displays exhilarating perfume and length.
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.
