Clos Genet Santenay Adrien Belland 1993
The 1993 Clos Genet is an Appellation Contrôlée wine produced by Adrien Belland. Bottled directly at the estate, this Grand Vin de Bourgogne originates from the Clos Genet vineyard in the Santenay appellation.
Located in the southern part of the Côte de Beaune, between Chassagne-Montrachet and Maranges, Santenay stands as one of the largest village appellations in the area. The vines are cultivated on slopes situated at altitudes between 220 and 400 meters, benefiting from east and southeast exposure on limestone-marl and clay soils. The appellation is recognized as a source of the classic Côte de Beaune style, a characteristic that is well reflected in the 1993 vintage. This specific year is noted for its good structure and classic style, achieving a score of 85 points.
The broader Bourgogne region in eastern France was historically shaped by medieval monks who meticulously mapped its countless terroirs. With a fine-meshed system of climats stretching from Chablis in the north to the Côte d'Or and Mâconnais in the south, the region's limestone soils are renowned for producing highly sought-after and elegant wines, focusing almost exclusively on the cultivation of Pinot Noir and Chardonnay.
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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