sblancWhite wines:


Bourgogne Aligoté
:
0 ha 72
Bourgogne Hautes Côtes de Beaune :
0 ha 51
Santenay
"Le Chainey" :
1 ha 50

P1010937 1Red wines:


Bourgogne Hautes Côtes de Beaune : 4 ha 16
Maranges : 1 ha 26
Maranges 1er cru "La Fussière" : 0 ha 72
Santenay " Les Charmes Dessus" : 0 ha 87
Santenay 1er Cru "Grand Clos Rousseau" : 1 ha 10

claudenouveaualigote


Kept in vats until bottling in order to retain all its crispiness and flavour.

To be drunk when still young (3 years old). Perfect for making Kir (a typical Burgundy aperitif : Aligoté with blackcurrent liqueur)

 Varietal : Aligoté.
Classification : Regional appellation in Burgundy since 1937.
Terroir : Clay and marly limestone.
Vineyard surface area : 1.7 acres.
Age of vines : 25 to 50 years.
Vinification : Hand-harvested. Alcohol fermentation between 12 to 15 days in stainless steel vats.
Ageing : In stainless steel vats for 10 months.
Wine-tasting : Pale golden colour. Fruity nose with floral bouquet (acacia, hawthorn).
Palate : Crisp and solid, with hints of citrus fruit and hazelnut.

Serving suggestions : As an apéritif or mixed with crême de cassis (blackcurrent liqueur) to make Kir. The ratio  should be 1 volume of crême de cassis to 3 volumes of aligoté.
Grilled fish, oysters, taboulé salad, steamed vegetables, Burgundy « gougères », "Jambon persillé" (Burgundy thickly sliced ham cooked with garlic and parsley) ,and snails.

Serving temperature : 9 to 12°C (48°F to 53°F)

 

 

claudenouveauhcdbThis wine develops floral aromas of hawthorn and citronnella, with a hint of flintstone. Vinified in vats, this wine will keep its crispness and young character. To be drunk with shellfish, snails and cold cuts.

Varietal : Chardonnay.
Classification : Regional appellation « Hautes Côtes de Beaune » since 1961.
Terroir : Clay and marly limestone located at an altitude of 500 metres on west-facing slopes.
Vineyard surface area : 1.2 acres.
Age of vines : 25 to 30 years old.
Vinification : Hand-harvested. Alcohol fermentation between 12 to 15 days in stainless steel vats.

Ageing : In stainless steel vats for 10 months.

Wine-tasting notes : Pale golden robe. Aromas of white flowers and honey with traces of gingerbread and delicate lemon.

Serving suggestions : Fish terrine, fish cooked in sauce, Burgundy pie, cheese (gruyere type).

Serving temperature : 10°C to 13°C (50°F to 55°F).

claudenouveausantenaylechaineyAgeing in oak barrels for 10 to 12 months enhances the development of vanilla, hazelnut, and almond aromas with mineral notes.

Our delightful Santenay Le Chainey 2010 is a wonder with fish dishes cooked in sauce and creamed poultry.

Varietal : Chardonnay.

Classification : Regional appellation Local southern Côte de Beaune appellation.

Terroir : Limestone soil, vineyard located at an altitude of 280 metres on east-facing slopes.

Vineyard surface area : 3.6 acres.

Age of vines : 12 to 25 years old.

Vinification : Hand-harvested. Alcohol fermentation between 12 to 15 days in oak barrels (20% new barrels).

Ageing : Aged for 10 months in oak barrels. Bottled 12 to 14 following harvesting.

Wine-tasting notes : Bright golden tint. Complex aromas revealing hints of white flowers (hawthorn and acacia). Mineral with a supple texture.

Serving suggestions : Creamy dishes, foie gras, fish filet in sauce, roasted poultry, beaufort and conté cheese.

 

Serving temperature : 11°C to 12°C (51°F to 53°F).

claudenouveauhcdbvvThis wine is vinified using the same methods as the greatest of burgundy reds. The grapes are totally destemmed.

The structure of our Hautes Côtes de Beaune Rouge Vieilles Vignes 2009 is such that it can be aged for 5 to 10 years, depending on the vintage.

Varietal : Pinot noir

Classification : Regional appellation « Hautes Côtes de Beaune » since 1961.

Terroir : Clay and marly limestone soil located at an altitude of 500 metres on a west-facing slope.

Vineyard surface area : 11 acres

Age of vines : Average of 45 years old.

Vinification : Hand-harvested followed by total destemming. Cold pre-fermentation and extraction of the must by racking (délestage). Traditional alcohol fermentation from 15 to 18 days.

Ageing : 18 months in vats before bottling. No filtering or finings.

Wine-tasting notes : Purple robe with violet nuances.

Nose : fruity (wild cherry and raspberry) which in time will move on to blackcurrent, liquorice and a hint of spice.

Harmonious, well-structured palate, flattering and elegant on red berry persistence.

Serving suggestions : White meats, curried veal, pork filet mignon, terrines, poultry and French mildly sweet cheese (fresh époisse or brillat savarin).

Serving temperature : 14 to 16°c (57 to 60° F).

 

 

Intense colour derived from its pleasant tannins, our Maranges 2010 will age well.

Varietal : Pinot noir.

Classification : This is a local appellation in the Côte de Beaune (Saône et Loire département) since the 1988 harvest.

Terroir : Clay and marly limestone soil located at an altitude of 240 metres.

Vineyard surface area : 3 acres.

Age of vines : 15 to 50 years old.

Vinification : Hand-havested followed by total destemming. Cold pre-fermentation and extraction of the must by racking (délestage). Traditional alcohol fermentation from 15 to 18 days.

Ageing : In oak barrels for 12 months then 6 months in vats before bottling. No filtering or finings.

Wine-tasting notes : Ruby red robe with violet reflections.

Nose : Wild red berries (redcurrent and raspberry).

Palate : full-bodied and well-structured with wild red berry and peppery undertones.

Serving suggestions : Poultry (coq au vin), grilled red meats (beef, lamb, duck...) or red meats with poivrade sauce. Also matches well with grilled or braised pork.

Serving temperature : 14 to 16°c (57 to 60° F).

 

 

claudenouveaumarangesfussiereFull-bodied, complex and well-structured, our Maranges 1er Cru La Fussière 2009 expresses hints of liquorice, pepper and woodland fragrances. Excellent with game or a rib roast beef.

Varietal : Pinot noir.

Classification : This is a local Premier Cru appellation in southern Côte de Beaune (Saône et Loire département).

Terroir : Clay soil located at an altitude of 300 metres on east-facing hillside.

Vineyard surface area : 1.7 acres.

Age of vines : 18 years old on average.

Vinification : Hand-havested followed by total destemming. Cold pre-fermentation and extraction of the must by racking (délestage). Traditional alcohol fermentation from 15 to 18 days.

Ageing : In oak barrels for 12 months followed by 6 months in vats before bottling. No filtering or finings.

Wine-tasting notes : Deep red robe with violet reflections.

Nose : Wild red woodland berries and spices.

Palate : Complex and refreshing with a just a touch of liquorice. Ample and peppery with smooth, warm tannins.

Serving suggestions : Grilled red meats or cooked in sauce, matured cheese.

Serving temperature : 14 to 16°c (57 to 60° F).

 

 

claudenouveausantenaycharmesdessusThis wine is particularly well-structured with excellent balance.

Ample with well-developed notes of wild cherry, our Santenay Les Charmes Dessus 2009 acquires great finesse

on ageing.

Varietal : Pinot noir.

Classification : This is a local appellation in southern Côte de Beaune. The name of its climat (term used in Burgundy for the vineyard plot) --- Les Charmes Dessus, was given in 1937.

Terroir : Clay and limestone soil located at an altitude of 300 metres on east-facing hillside.

Vineyard surface area : 2.2 acres.

Age of vines : 50 years old.

Vinification : Hand-havested followed by total destemming. Cold pre-fermentation and extraction of the must by racking (délestage). Traditional alcohol fermentation from 15 to 18 days.

Ageing : In oak barrels for 12 months, then 6 months in vats before bottling. No filtering or finings.

Wine-tasting notes : Purple-mauve robe.

Nose : Wild red woodland berries (cherry).

Palate : Velvety with a supple attack. Distinguished aromas.

Serving suggestions : Poultry in sauce and feathered game.

Serving temperature : 15 to 16°c (59 to 60° F).

 

 

claudenouveausantenayclosrousseauThis vineyard is protected from wind by the surrounding murgers (dry stone walls). It produces full-bodied, ample and very complex wines.

This wine has been worthy of high praises during various wine-tastings, with hints of blackcurrent, blackberry, vanilla and spicy notes. It can age for 10 to 15 years.

Varietal : Pinot noir

Classification : Premier Cru appellation (south of Côte de Beaune area) since 1937.

Age of vines : 18 to 60 years old.

Terroir : Clay and marly limestone soil located at an altitude of 300 metres on slopes orientated eastwards.

Vineyard surface area : 1ha 10a (2.5 acres).

Vinification : Hand harvested. Total grape destemming , cold pre-fermentation and must extraction by racking (délestage). Traditional alcohol fermentation from 15 to 18 days.

Ageing : Oak barrels for 12 months, 6 months in vats prior to bottling. No filtering or finings.

Tasting notes : Bright purple-mauve and cherry red robe.

Rich and racy, aromas of woodland berries and kirsch with a touch of liquorice.

The palate is Complex, well-structured and supple. Very fine texture blended with pleasant tannins and a long finish.

Serving suggestions : Game in sauce, filet of beef, slow-cooked dishes (braised beef). Matured cheese such as Citeaux and Reblochon.

Serving temperature : 15 to 16°c (59-60 °F).

 

 

Domaine Claude NOUVEAU  Propriétaire-récoltant à CHANGE (21340)  -   Tél.  +33.3 85 91 13 34      Espace privé >>