Xavier Monnot Beaune Les Toussaints
Xavier Monnot Beaune Les Toussaints
Xavier Monnot is a leading producer in Meursault whose winemaking style emphasizes purity of fruit, elegance, and complexity. Prior to the release of the 2005 vintage, the property was known as Domaine René Monnier (Xavier's grandfather). In 2005, along with improvements in the vineyard and cellar, Xavier began bottling his wines under his own label.
Domaine Xavier Monnot is a 42 acre estate in Meursault with vineyards stretching from Beaune to Maranges. 60% of the Domaine's production is white and 40% red with several premier crus in Meursault, Chassagne-Montrachet, Puligny-Montrachet, Beaune, Volnay, and Maranges. Xavier believes in maintaining an average vine age of 30 to 40 years and practices lutte raisonnée (“reasoned struggle”).
Les Toussaints, “all saints,” lies in the northern section of the Beaune amphitheater where the wines tend to be fresher and finer than wines from the southern section. The vineyard is surrounded by some of Beaune’s larger and better-known premier crus including Grèves, Bressands and Cents Vignes. Les Toussaints tends to show a darker fruit character and fuller-body than wines from neighboring vineyards. Xavier Monnot’s 2 acre parcel was planted between 1980 and 2014. Aged from 12 to 14 months in 30-35% percent new French oak.
Tasting Notes
Red wines from Beaune tend to show red fruit character that can range from fine and delicate to plump and succulent, depending on the location of the vineyard. Les Toussaints often shows more black fruit and riper flavors with accents of smoke, violets and spice.
Food Pairing
Red Burgundy might be the world's most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Xavier Monnot is a leading producer in Meursault whose winemaking style emphasizes purity of fruit, elegance, and complexity. Prior to the release of the 2005 vintage, the property was known as Domaine René Monnier (Xavier's grandfather). In 2005, along with improvements in the vineyard and cellar, Xavier began bottling his wines under his own label.
Domaine Xavier Monnot is a 42 acre estate in Meursault with vineyards stretching from Beaune to Maranges. 60% of the Domaine's production is white and 40% red with several premier crus in Meursault, Chassagne-Montrachet, Puligny-Montrachet, Beaune, Volnay, and Maranges. Xavier believes in maintaining an average vine age of 30 to 40 years and practices lutte raisonnée (“reasoned struggle”).
Les Toussaints, “all saints,” lies in the northern section of the Beaune amphitheater where the wines tend to be fresher and finer than wines from the southern section. The vineyard is surrounded by some of Beaune’s larger and better-known premier crus including Grèves, Bressands and Cents Vignes. Les Toussaints tends to show a darker fruit character and fuller-body than wines from neighboring vineyards. Xavier Monnot’s 2 acre parcel was planted between 1980 and 2014. Aged from 12 to 14 months in 30-35% percent new French oak.
Tasting Notes
Red wines from Beaune tend to show red fruit character that can range from fine and delicate to plump and succulent, depending on the location of the vineyard. Les Toussaints often shows more black fruit and riper flavors with accents of smoke, violets and spice.
Food Pairing
Red Burgundy might be the world's most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
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