Domaine Michel Mallard et fils 2018 Chorey Les Beaune “Les Beaumont”


Gourmet aromas of Morello cherries, raspberry, blackberry and licorice. In the mouth, it can be defined by its flexibility and its roundness.

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This cuvée is produced at Les Beaumonts, which faces southeast overlooking the village of Chorey- les-Beaune. This parcel is situated on a gentle slope that leads towards the villages of Savigny-les- Beaune and Aloxe-Corton. This name of this locality is composed of two words, BEAU and MONT evoking the fertility and richness of this earth.

Age of vines : 55 years

Clayey-limestone texture, with moderate stone content and drainage. It came about from the weathering of aluvial fans deposited when the Pernand and Savigny-les- Beaune coombes were hollowed out during the successive cold periods of the Quaternary.

Wine growing
The vineyard is managed in a well-reasoned and logical manner depending on the climate and the level of disease occurrence. At the vineyard, we conserve and improve the life of the soil by using techniques such as combing, grass coverage, organic composts and controlled treatment. All through the seasons, Dino, Rosa, Noël and Bruno assist the growth of the vines to ensure they produce healthy clusters of sweet, firm and juicy grape berries. In order to achieve the right balance between sweetness and acidity, they limit the amount of grapes produced by each vine stock. Plants that start to grow wild are thinned, tidied, aligned, and cropped to allow more air and light through their foliage. When the grapes have attained their optimal balance and maturity, the grape pickers split themselves up amongst the rows to harvest the grapes and start the sorting process.

In the winery, hands are busy at work around the sorting table, removing any grapes affected by potential foes of the vine such as botrytis cinerea fungus, downy mildew, powdery mildew, hail, or scalding etc. De-stemmed grapes and whole clusters are stacked in stainless steel vats or wooden casks. We don’t like to interfere too much in the wine-cellar; we prefer nature to take its course and produce its own vintage. It is a time where we need our senses to be fully alert: we listen, observe, feel, touch and taste this organic matter during its transformation. After about a week of maceration, the fermentation process begins. At the beginning, we prefer to do “punching of the cap” to gently extract the liquids, and at the end of fermentation; we perform pumping over to adjust the tannin structure of the wine. The wine is then drawn off and some of the pressed grapes are added to this juice. Once assembled, the cuvée is placed in French oak barrels.

During the ageing, which refers to the progression of wine between fermentation and bottling, the wine is allowed to rest so it can undergo processes of fining, stretching and harmonisation. This long storage period in oak casks bestows the wine with a greater degree of complexity and depth in terms of its structure. We take great care in the choice of our casks, we use wood from the forests of Allier and the Vosges. This Chorey-les-Beaune, is designed to be kept for many years, it is aged 12 months in 30% new wood casks (228L Burgundian tons).

Wine tasting
On the nose, this Chorey-les-Beaune is renowned for is gourmet aromas of Morello cherries, raspberry, blackberry and liquorice. In the mouth, it can be defined by its flexibility and its roundness. It tells a tale full of crisp freshness! Accompaniments: Andouillettes (sausages), rabbit in wine sauce, roast beef fillets, Burgundy-style stuffed veal cutlets, Cîteaux cheese…

“This too is quite fresh with its more layered nose of various red berries, especially cherry, along with hints of earth and violet. I very much like the texture of the delicious middle weight flavors that also exhibit only a mild touch of backend rusticity. This should be approachable young if desired.” –