Bouchard Pere & Fils Beaune 1er Cru Clos de la Mousse Monopole Domaine 2017

“The 2017 Beaune Clos de la Mousse 1er Cru comes from a 3.36-hectare terraced monopole, located on dense red clay, that suffers little dryness and tends to retard maturation of the fruit. This is showing just a little reduction on the nose, yet there is plenty of juicy red berry fruit laced with brown spices here that feels well defined. The poised, focused palate is medium-bodied with supple tannin and a caressing, almost Vosne-like finish that is utterly seductive. This comes recommended.” – 90-92/100 Neal Martin of Vinous clear

Winemaking Process: Careful manual sorting of each grape. Following total or partial destemming on the vintage, fermentation in small containers, gentle pressing ensure optimal vinification. Depending on the profile of the vintage, vatting lasts 15 to 20 days. is carried out for 12 to 14 months in French oak.

Tasting note: The wine is fruit aromas combined with light toasty notes on the nose. Both fleshy and refined, Clos de la Mousse reveals its charms with delicacy. Good ageing potential. Pair with white meat dishes, grilled poultry.

Drinking temperature: 17°C to 18°C
Aged potential: 5 years or abrove.

「2017 年 Beaune Clos de la Mousse 1er Cru 來自佔地 3.36 公頃的梯田單極，位於緻密的紅粘土上，乾燥程度較低，往往會延遲果實的成熟。 這表明鼻子上的氣味略有減少，但這裡有大量多汁的紅色漿果和棕色香料，感覺很清晰。 口感平穩、集中，酒體適中，單寧柔和，餘韻輕柔，幾乎像沃恩一樣，非常誘人。 這是推薦的。” – 90-92/100 Vinous 的尼爾馬丁（Neal Martin）

釀酒過程：對每顆葡萄進行仔細的手工分類。 將年份酒進行全部或部分除梗後，在小容器中發酵，輕柔壓榨，以確保最佳的釀造效果。 根據年份的情況，發酵持續 15 至 20 天。 在法國橡木桶中陳釀 12 至 14 個月。

品嚐筆記：這款酒帶有水果香氣，並伴隨淡淡的烘焙味。 Clos de la Mousse 肉質濃鬱，精緻細膩，以細膩的方式展現其魅力。 良好的陳年潛力。 搭配白肉料理、烤家禽。

飲用溫度：17°C 至 18°C
陳年潛力：5年或以上。