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2018 Domaine Chandon de Briailles Savigny-les-Beaune "Aux Fournaux", Burgundy, France

2018 Domaine Chandon de Briailles Savigny-les-Beaune "Aux Fournaux", Burgundy, France

$62.99

  • 2018 Domaine Chandon de Briailles Savigny-les-Beaune "Aux Fournaux", Burgundy, France

    2018 Domaine Chandon de Briailles Savigny-les-Beaune "Aux Fournaux", Burgundy, France

    $62.99 Excl. tax

    In stock (3)

    Aromas of rose petals, dark chocolate and loamy soil marry with rich, plummy fruit, a medium to full-bodied, fleshy wine built around powdery tannins and bright acidity. Medium to full-bodied.

    Product information

     

    This historic estate was established in 1834. Claude de Nicolay took over from her mother as winemaker in 1988 and crafts traditionally styled wines from one of the Cote d'Or's great terroirs, the hill of Corton and its surrounding villages. Corton is just north of Beaune and it's easy to spot, as it's a big hill with a forest on top. It's a limestone outcropping that is set apart from the main "cote" of the Cote de Beaune or Cote de Nuits. It is a bit of an anomaly in the Cote d'Or as the Grand Cru are named after the hill, rather than attached to a specific village. Three villages have vineyards that are a part of Corton: Aloxe, Ladoix, and Pernand-Vergelesses. Corton is the only place with red Grand Cru in the Cote de Beaune.

    At Chandon de Briailles, the vineyard management has been fully biodynamic since 2005 and organic since 1998. Claude's brother, Francois de Nicolay joined the domaine in 2001.

    In the cellar, no enological products are used (except for sulfur in very small quantities), no tartaric acid, no exogenous yeasts, no tannin powder, no enzymes, etc. The Chandon de Briailles wines are quite unique in the fact that there is a negligible amount of new oak for aging and most wines are made with a whole-cluster fermentation. The domaine has cut back on its use of whole cluster fermentation since 2011 and adapts vintage to vintage. The Savigny-les-Beaune village is typically de-stemmed and the premier cru and grand cru will have up to 100% whole cluster in a sunny year (with good phenolic maturity). Fermentations start naturally a few days after harvest in open top cement tanks. Aging is carried out in used barrels (up to eight years-old) and the wine are bottled without fining or filtration. Claude likes to describe her wines as having 'no make-up', referring to the lack of new oak.

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