Presentation
Our Domaine is a family estate located in Meloisey (a village with a wine-growing vocation for centuries, as it is said that Meloisey wine was served at the coronation of Philippe-Auguste in 1180) in the Hautes-Côtes de Beaune for several generations. Until 1948, the estate belonged to the Thevenot family. Through his marriage to the family's only daughter, Mr. Mazilly became the successor and Pierre Mazilly expanded the estate. After studying at the Beaune wine school, Frédéric Mazilly, Pierre's son, returned to work on the estate in 1977. Over the generations, the succession continues, and the estate expands with new plots. Aymeric
Terroir
Stony soil, rich in limestone and white marls.
In the vineyard
The work in the vineyard is done in the Burgundian tradition: short pruning, controlled yields, plowing, sustainable farming to obtain a healthy, rich, and concentrated harvest.
Winemaking
Total destemming, fermentation in temperature-controlled stainless steel tanks. Frequent punch-downs, malolactic fermentation. Cold pre-fermentation maceration.
Ageing
French oak barrel aging, blending, light filtration. Traditional cork closure.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 45 years old
Serving
16-18°C
Ageing potential
5 to 10 years
Tasting
The Beaune Premier Cru Les Montrevenots, Rouge is a remarkable wine. It has a beautiful shiny ruby color. In the mouth, it reveals aromas of red and black fruits, with a touch of roasting. The wine is structured, with silky tannins and a nice persistence. It is balanced and powerful, offering a beautiful complexity and structure.
Food pairings
This wine pairs perfectly with grilled or roasted red meats, such as beef tenderloin, roast pork, or duck breast. Slow-cooked dishes, like coq au vin or beef bourguignon, will highlight its roundness and aromatic complexity. Aged cheeses, like Époisses or Brie de Meaux, also beautifully complement the wine's fruity and spicy notes. For dessert, a red fruit cake or a raspberry tart would be delicious choices.
