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Average critic rating : 93.0 points
A background application of wood allows the distinctly earthy, fresh and ripe nose of primarily wild red berries, sauvage hints and plenty of spice elements to shine. There is a refined mouth feel to the supple and quite round medium-bodied flavors that possess good but not distinguished complexity at present yet there is so much underlying material that my range assumes that it will develop with bottle age. Tasted: Jan 15, 2014. Drink: 2023+
Christian and Elisabeth Servelle run Domaine Amiot-Servelle, which consists of seven hectares of vineyard that have been organically farmed since 2003. The main appellations that they work in are Chambolle Musigny and Clos Vougeot but they also produce village wines. Vinification is uses traditional methods, with destemmed grapes going into temperature controlled open wood vats, with cold maceration over a minimum of two weeks. Maturation takes around 18 months in oak barrels that have been partly refreshed each year depending on which appellation is to be aged. Village Pinot Noir used 15% new oak, Chambolle-Musigny uses 20%, 1er Cru use 30% and Grand Cru wines receive up to 50%.
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