Meursault rouge 2023 Domaine Matrot
€50.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Classification
- VILLAGE
- Appellation
- MEURSAULT
- Alcohol
- 13°
- Colour
- ROUGE
- Country
- FRANCE
- Taster
- Adrien
Fine red fruits, spice and earthy notes. A rare Meursault rouge from Domaine Matrot, supple, elegant and marked by real finesse.
The Meursault rouge 2023 from Domaine Matrot shows brilliantly the singular character of Pinot Noir grown on terroirs usually reserved for white wines. Red wines from Meursault are rather rare, yet they represent a significant part of this domaine's production, one of the finest producers in the appellation. A wine that impresses through its precision and fleshy fruit, marked by a chiselled tension.
Terroir and vines
The Pinot Noir vines, twenty to thirty years old, stretch across lower slopes on terroir neighbouring the Santenots of Volnay, over shallow clay-limestone soils. They are farmed organically without certification, with hand harvesting. The grapes are entirely destemmed, followed by a cold maceration of three to six days. Fermentation, lasting twelve to eighteen days, occurs with indigenous yeasts, with punch-downs and pigeage twice daily according to the vintage. Ageing lasts fifteen months in oak barrels, of which 20% is new wood, followed by three months in stainless steel to recover the wine's minerality before bottling. Lenticular filtration.
Tasting profile
The colour is ruby-tinged red. The nose brings together notes of cherry with peppery notes, fresh red fruits and a hint of earth. On the palate, the wine is fluid, limpid and fleshy, with present structure, slightly tannic in youth, which will soften over time. The juicy and pure character of Pinot Noir asserts itself, with a freshness reminiscent at times of the Hautes Côtes de Beaune. The finish is long and chiselled.
The domaine
A family domaine since 1835, based in Meursault, Domaine Matrot has been run since 2016 by the sixth generation, Adèle and Elsa Matrot, daughters of Thierry and Pascale, talented winemakers who champion lightly oaked wines, pure fruit and respect for nature. Renowned for its whites, the domaine also produces very pure and harmonious reds, with minimal new wood.
Food pairing
This Meursault rouge pairs well with meat in sauce, roast veal, poultry, wild boar ravioli, game or aged cheese. Served around 15 to 16 °C, after decanting in its youth, it can be enjoyed now or will keep for several years.
Terroir and vines
The Pinot Noir vines, twenty to thirty years old, stretch across lower slopes on terroir neighbouring the Santenots of Volnay, over shallow clay-limestone soils. They are farmed organically without certification, with hand harvesting. The grapes are entirely destemmed, followed by a cold maceration of three to six days. Fermentation, lasting twelve to eighteen days, occurs with indigenous yeasts, with punch-downs and pigeage twice daily according to the vintage. Ageing lasts fifteen months in oak barrels, of which 20% is new wood, followed by three months in stainless steel to recover the wine's minerality before bottling. Lenticular filtration.
Tasting profile
The colour is ruby-tinged red. The nose brings together notes of cherry with peppery notes, fresh red fruits and a hint of earth. On the palate, the wine is fluid, limpid and fleshy, with present structure, slightly tannic in youth, which will soften over time. The juicy and pure character of Pinot Noir asserts itself, with a freshness reminiscent at times of the Hautes Côtes de Beaune. The finish is long and chiselled.
The domaine
A family domaine since 1835, based in Meursault, Domaine Matrot has been run since 2016 by the sixth generation, Adèle and Elsa Matrot, daughters of Thierry and Pascale, talented winemakers who champion lightly oaked wines, pure fruit and respect for nature. Renowned for its whites, the domaine also produces very pure and harmonious reds, with minimal new wood.
Food pairing
This Meursault rouge pairs well with meat in sauce, roast veal, poultry, wild boar ravioli, game or aged cheese. Served around 15 to 16 °C, after decanting in its youth, it can be enjoyed now or will keep for several years.
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