Monthly Joseph Drouhin 1997
Denne Monthelie fra 1997 er produceret af Joseph Drouhin, et af Bourgognes mest velrenommerede vinhuse. Huset blev grundlagt i 1880 i Beaune og er i dag drevet af fjerde generation af familien. Joseph Drouhin fungerer både som négociant og ejer af omfattende vinmarker, hvilket placerer dem blandt regionens mest komplette aktører. Vinen er tappet af huset selv i deres historiske kældre, Celliers des Rois de France et des Ducs de Bourgogne, i Beaune i Côte-d'Or.
Vinen bærer klassifikationen Appellation Contrôlée og stammer fra Monthelie i Bourgogne-regionen. Årgang 1997 i dette område har opnået en score på 86 point og beskrives som charmerende, men hurtigt udviklet. Joseph Drouhins egne marker dækker over 80 hektar på tværs af hele Bourgogne, fra Chablis i nord til Mâconnais i syd, med en særlig koncentration i netop Côte d'Or.
Vinhuset er biodynamisk drevet og har gennem flere årtier været en konsekvent fortaler for økologisk vindyrkning i en region, hvor traditionel praksis ellers har stået stærkt. Deres generelle stil er klassisk Bourgogne med vægt på elegance, finesse og et tydeligt oprindelsespræg. Udover deres dybe rødder i Frankrig har familien siden 1987 også drevet Domaine Drouhin i Oregon, hvilket betragtes som et af de mest seriøse fransk-amerikanske vinprojekter.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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