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Bourgogne Côte Chalonnaise La Digoine 2012

Description

La Digoine is a site at the foot of a slope, known for centuries to provide the deep soil and growing conditions necessary for excellent red wine. Our vineyard here is planted in moderate-yield Pinot Noir. La Digoine can be drunk very young. Within two or three months of bottling, it demonstrates immediate appeal with red berry fruit and a balance of roundness, structure, and lenght on the palate. However, this is another versatil wine which benefits from bottle aging. After 18 to 24 months, slow maturation and evolution begin to make their mark, and La Digoine will improve over the next ten year, revealing the deep, complex aromas worthy of a great burgundy. Depending on cellar conditions, we recommanded twelve to fifteen years of aging. Serving temperature for a young La Digoine should be around 60°F, and around 64°F for an older one. It goes well with red meat and any of a variety of cheeses, though soft cheeses like Camembert, Brie, and Vacherin should be avoided.

Winemaking

Once hand-gathered and sorted, the clusters may be vinifed intact or destemmed, depending on the vintage, but always without mechanical crushing. The traditional vinification occurs in open oak tanks. The cap of grape skins is punched down daily, and the lengthy vatting can last 15 days or more.The wine then undergoes a year-long maturation in oak casks befor being bottled unfiltered.

Vintage

Slightly closed on the nose at the moment but revealing the potential of a great wine on the palate with a meaty texture but elegant and a finesse of the tannins which enhanced the exemplary fruit expression. Very good cellar potential. It wine being matured and vinified the most natural way possible, we would recommend that you leave it settle in your cellar and let it breath before any tasting.



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