Wine Advisor
Perrot Minot, Vosne Romanee 1er Cru Les Beaux Monts Vieilles Vignes 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Vosne-Romanée 1er Cru Les Beaux Monts Vieilles Vignes has a deep and quite sensual bouquet: cranberry and crushed strawberry, undergrowth and orange pith aromas. The palate is medium-bodied with fine tannin, slightly chalky in texture and lending tension. This leans more toward red than black fruit, displaying fine salinité on the finish. This has very good potential.
Reviewed by: Stephen Tanzer
Bright, dark red. Ripe but reticent aromas of dark cherry, red licorice, menthol and minerals, plus a whiff of fruity dark chocolate. Broad, dry and youthfully imploded, with crushed-rock calcaire minerality giving the middle palate a seriously taut quality. There's something cool and medicinal about this very intense wine, which shows absolutely no easy sweetness in the early going. Finishes very long, dry and classic, with a fine dusting of tannins.
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.
