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meat cooked in sauce
Partial malolactic fermentation preserved the remarkable freshness of the grape and aging in small French oak barrels provided depth and balance with extended character
mingling white peaches and pears with a splash of citrus and a touch of tropical
the wine is put in French oak casks of 228 liters (15% of new oak) for both of alcoholic and malolactic fermentations with wild yeasts and wild anaerobic bacteria during 16 months
in 2016 the Pinot Gris grapes were hit by slightly more noble rot than in 2015 (15% versus 10%) but also by less passerillage (10% versus 20%)
Louis Jadot Charmes Chambertin 2015 skus_33460 meat cooked in sauceThe 2015 Charmes Chambertin has a rounded, generous bouquet with scents of red cherries, kirsch and incense. The palate is sweet and precocious on the entry with brown spices infusing the red cherry fruit, although I found the new oak a little conspicuous towards the finish. I would look for more refinement once this grand cru is in bottle.
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