2019 | Domaine Cecile Tremblay | Vosne-Romanee 1er Cru Les Beaumonts
2019 | Domaine Cecile Tremblay | Vosne-Romanee 1er Cru Les Beaumonts is backordered and will ship as soon as it is back in stock.
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Red Wine: 2019 | Domaine Cecile Tremblay | Vosne-Romanee 1er Cru Les Beaumonts
Incredibly in depth, upmarket spices, bouquet of flowers and fresh cherry. Amazingly well-balanced, rich and opulent. Very perfumed, very fine tannins, long impressive finish.
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Producer: Domaine Cecile Tremblay
Ratings: WA | 94
Vintage: 2019
Size: 750ml
ABV: 13.5%
Varietal: Pinot Noir
Country/Region: France, Burgundy
Detailed Description
Detailed Description
Incredibly in depth, upmarket spices, bouquet of flowers and fresh cherry. Amazingly well-balanced, rich and opulent. Very perfumed, very fine tannins, long impressive finish.
Reviews:
- Wine Advocate: 2019 Vosne-Romanée 1er Cru Les Beaumonts was the most reserved of her premier crus during this tasting. Unwinding in the glass with notes of raspberries, plums and spices mingled with notions of grilled game bird and orange rind, it's medium to full-bodied, deep and concentrated, with lively acids, melting tannins and an already seamless profile.
Producer Information
Domaine CĂ©cile Tremblay is a small Burgundy estate based in Morey-Saint-Denis with a rising reputation. It produces a range of village and premier cru wines made from Pinot Noir along the CĂŽte de Nuits, including wines from Chambolle-Musigny, Vosne-RomanĂ©e and Nuits-Saint-Georges. CĂ©cile Tremblay also makes two grand cru wines: Chapelle-Chambertin and Ăchezeaux Du Dessus. The domaine was founded in 2003 by CĂ©cile Tremblay, the great-grandaughter of Edouard Jayer (himself uncle of the legendary Henri Jayer), who took control of three hectares (7.5 acres) of vineyard that had been owned by her family but leased to other producers. She has since claimed another hectare of land, and will claim three more in 2021 when the current leases end. Since its creation, the estate has been farmed biodynamically and organically. Fruit is manually harvested and fermented with some stems in wooden vats â although the top wines are whole bunch-fermented. The wine is then aged in barrel for 15 to 18 months.
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