Bourgogne Rouge 2017

The Tollot family represents a long lineage of winegrowers dating back to the late 1880s when François Tollot began planting vineyards in Chorey-lès-Beaune. Today, cousins Nathalie, Jean-Paul, and Olivier Tollot are in charge. The wines of Tollot-Beaut are well-known for their serious but pleasing style across a range of appellations from Bourgogne to Grand Cru.

Chorey-lès-Beaune lies on the plains below the Cote d'Or escarpment with 336 acres almost exclusively planted with Pinot Noir. Initially, the Tollot family owned vines only in Chorey, but successive generations made small acquisitions in Savigny-lès-Beaune, Aloxe-Corton, and Beaune for a current total of 60 acres.

The vines that produce the grapes for this Bourgogne Rouge were planted in 1963, 1970, 1975 and 1984. The wine is fermented in open vats with floating caps that are punched down daily. The wine is aged in French oak barrels, 25% of which are new oak.

Tasting Notes

The wine shows a delicate profile on the nose with aromas of red flowers, cherries, and sweet herbs. The palate shows the rusticity of the appellation but with unexpected richness and texture. Aging in 25% new oak barrels brings warm notes of vanilla 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.

Production Info
Bottles produced of this wine
28,600
Winemaking & Aging
Varietal composition
100% Pinot Noir
Fermentation container
Stainless steel tanks
Age of Aging Container
25% new
Length of alcoholic fermentation
10-12 days days
Maceration technique
Punchdown
Malolactic fermentation
Yes
Type of aging container
Pièce
Size of aging container
228 liters
Type of oak
French
Length of aging before bottling
18 months
Analytical Data
Alcohol
13 %
Residual sugar
<2 g/L
Acidity
3.5 g/L

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