Description

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: red cherry, raspberry, forest floor / earth, mushroom, savory, spice, silky tannins, mineral, moderate alcohol, medium-plus acidity
• Food Matching: Roast duck with cherry sauce, Guinea fowl with parsnip fondant, Game birds (duck, goose), Egg meurette (Burgundian poached egg in red-wine sauce), Comté or semi-firm alpine cheeses, Mushroom risotto, Roasted pork with herbs
• Grape Variety: Pinot Noir ,

Tasting note

品飲筆記：第一口是清晰的櫻桃與紅莓香，接著帶出森林泥土與蘑菇的野味，些許香料和礦感交織。酒體屬中等偏輕，酸度明亮帶動果味，單寧細緻卻有支撐力，收結帶有鹹香與持續的餘韻。 酒莊與葡萄園：蒙佳謬尼略位於夜聖橋治，Les Plateaux 坐落在涼爽的高地，泥灰石混合土壤和夜間降溫讓果實保留優雅的香氣與酸度。酒莊由 Jean Mongeard 管理，重視田間護理與分地塊採收，追求「地塊表現」的細緻風格。 釀造方式：採用小槽分批發酵與嚴謹控溫，適度冷浸以擷取香氣而非過度萃取，進入橡木桶陳年（其中一部分使用較新的桶以提供細微結構），過程中以溫和手法換桶與澄清，保留新鮮感與土地特徵。建議醒酒半小時至一小時，慢慢品味與搭配有脂香或菌菇風味的料理會更合拍。

Tasting Note: Bright red cherry and raspberry on the nose, layered with forest-floor earth, damp mushroom and a spice thread. On the palate it is mid-weight and precise — lively acidity frames fruit, while fine-grained tannins lend structure and a gently savory, mineral finish that lingers. Producer & Vineyard: From Domaine Mongeard‑Mugneret in Nuits‑Saint‑Georges, Les Plateaux sits on cool plateau sites where clay‑limestone soils and evening freshness help retain aromatic lift and elegance. The domaine, under Jean Mongeard’s stewardship, focuses on site expression and traditional Burgundian care in the vineyard. Winemaking: Fermented in small vats with careful temperature control and a measured cold soak to extract perfumed aromatics. The wine sees élevage in French oak barrels (a portion in younger wood) with gentle racking and attentive cellaring to preserve freshness and terroir clarity. Drink now–developing over a decade with proper cellaring.

Winery

蒙佳謬尼略是座落於夜聖橋治的家族酒莊，由 Jean Mongeard 主理。酒莊重視分地塊栽培與細緻田間管理，釀造風格偏向傳統勃艮第作法：強調產地表現、溫和發酵與桶陳，以求果味的純粹與鹹香結構的平衡。

Domaine Mongeard‑Mugneret is a family-run estate based in Nuits‑Saint‑Georges, overseen by Jean Mongeard. The domaine works parcel by parcel to reflect local terroir, combining careful vineyard practices with traditional Burgundian fermentation and barrel ageing to produce wines that balance fruit clarity and savory structure.