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    Pierre André Monthélie

    2018
    comment on VINTAGE

    History

    Originally rooted on Corton hill in the best terroirs of the Côte de Beaune, Pierre André revolutionised Bourgogne wine with his new ideas, his energy and his innate nose for business. His name, now a brand whose reputation has grown over the generations, brings to mind the most wonderful appellations for lovers of Bourgogne wines.

    Monthélie

    Grape variety

    Pinot Noir

    Origin

    Monthélie (pronounced "Month'lie") lies between Volnay and Meursault. This picturesque village was for a long time under the authority of the Abbey of Cluny, who planted vines there that still fill the landscape today.

    Soil

    Clay and limestone soils which drain well thanks to a gravel rock debris.

    Vinification

    Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8 ° C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post fermentation maceration at 25 ° C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 40% of new oak barrels.

    PDF sheet
    Monthélie

    sensory characteristic

    Colour

    Intense red with purple highlights.

    Nose

    The nose of red fruits, wood, toast and mineral aromas is still young, with a lot of complexity and elegance.

    Palate

    The palate is straight, precise, and offers a great balance between acidity and structure revealing a bright future.

    Recommendations

    Ideal with white meat, poultry or small fowl in a light sauce, or on delicate meats such as stewed or fried veal. More simply with jambon cru or cured meats. Soft and creamy cheeses: Brillat-Savarin, Chaource, Cîteaux...

    Serving

    14-16°C

    Cellar potential

    Drink within 4 years.

    2018

    VERY GOOD YEAR. GREAT, GOOD QUALITY HARVEST A VINTAGE FOR LAYING DOWN

    The winter was marked by swings in temperature. January was mild but wet, February very cool and drier while in March temperatures were normal before becoming cooler! There was also a notable lack of sunshine which had no significant consequences.
    The beginning of spring was fairly mild and dry, with a few spring frosts. It was then relatively warm and dry, with a few hailstorms that did little damage.
    The summer was hot and dry, more so than normal, causing damage in July in the Mâconnais, on the Côte de Nuits and the Hautes Côtes. A brief heatwave followed in August.
    The beginning of autumn was mild and the start of September was dry.


    2018 was one of the hottest years on record. The 2018 vintage is characterised by its earliness, its volume and very good grape quality.

    Bud break: mid-bud break stage between 16 and 18 April
    Flowering: mid-flowering stage reached between 29 May and 3 June
    Veraison: initial observations from 10 July

    Start of the grape harvest at the end of August and spread over almost a month due to unusual weather conditions.

    White wines: incredible aromatic complexity, explosive on the nose, very good expression of the terroir, freshness and minerality, balanced
    Red wines: intense ruby colour, structured and powerful, good concentration of fruit. Wine with aromas of red berries giving a perfect balance.

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