Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: red cherry, raspberry, red currant, forest floor, mushroom, earthy, savory spice, silky tannins, mineral, elegant acidity
• Food Matching: Roast duck breast with cherry sauce, Tournedos Rossini / beef with foie gras, Mushroom risotto or dishes with wild mushrooms, Roast pork tenderloin with pan jus, Aged Comté or mild washed-rind cheeses, Charcuterie and pâtés
• Grape Variety: Pinot Noir : 100%,

Tasting note

來自蒙泰利一級園的這款 2022，散發出清晰的紅果香：櫻桃、覆盆子和紅醋栗，接著是森林地表、蘑菇與一抹香料煙燻味。酒體中等偏雅，酸度活潑，單寧細緻如絲，口感有礦物感與溫潤的木質質地。杜布埃布洛特的釀造風格著重呈現田間風土：小規模照顧葡萄、在窖內以溫和萃取與自然發酵維持果香，並在法國橡木中陳放以增添層次而不蓋掉風土。葡萄園坐落於典型的黏土—石灰岩坡地，帶來清爽的酸度與礦物尾韻。建議醒酒約 45 分鐘，能讓香氣更開放，配燒鴨、蘑菇料理或經典勃艮第菜色最合拍。

A poised Premier Cru from Monthelie Sur la Velle, this 2022 shows bright red fruit framed by the savory, earthy signature of its slopes. Aromas of cherry, raspberry and redcurrant mingle with forest floor, subtle underbrush and a hint of clove spice. On the palate it is medium-bodied with lively acidity, silky, fine-grained tannins and a mineral, slightly smoky finish. Produced by Maxime Dubuet-Boillot, a focused small-domain producer who prioritises site expression, the wine is handled with care in cellar — gentle extraction, fermentations aimed at preserving freshness and élevage in French oak to add texture without masking terroir. The vineyards sit on classic Côte de Beaune clay–limestone soils, giving precision and an iron-tinged minerality to the fruit. Best after a short decant (about 45 minutes) to let the primary fruit open; serves well with richer poultry, mushroom-led dishes and classic Burgundian cuisine.

Winery

杜布埃布洛特是一家小而專注的酒莊，扎根蒙泰利與週邊產區。園主在田間細心管理，每塊地的風土特性都被放在首位。釀造上採溫和手法：適時採收、控制產量、以法國橡木輕柔陳放，旨在協調酒體與保留果香，不讓木味蓋過田野特色。

Maxime Dubuet-Boillot is a small, quality-focused producer working in Monthelie and neighbouring villages. The domaine emphasizes precise vineyard work and cellar choices that showcase each parcel's terroir. Wines are crafted with attention to balance — careful picking, modest yields and oak ageing used to refine texture rather than dominate the fruit.