Volnay-Santenots Premier Cru “Cuvee Jehan de Massol” 2018 Hospices de Beaune

France - Burgundy - Cote de Beaune

SGD 195.00

1 in stock

This appellation is a consistent beauty every year. Volnay Santenots often have a surprising structure and richness. Deep red colour with rich aromas and splendid complexity. The palate is a full-bodied and creamy texture with dense red fruits. The quality of the tannins is exceptionally fine with a spectacular mouth coating length. 

Volume/Bottle size:
150cl
Alcohol%/ABV:
13.50%

The Domaine of the Hospices de Beaune is a ‘winemaking hospital’ and 5 centuries of vineyard legacies. It all started in 1457 when Jean Guillotte le Verrier made a donation of vines to the “Hotel Dieu” (hospital). Making a donation of vines was a way for families/patients to thank the institution. The wines of the Hospices de Beaune (referred to as “Cuvee”) often bear the name of the family who donated the plots of vines. Today the estate covers 60 hectares of which 85% are Premier Cru and Grand Cru. All the Domaine des Hospices wines are sold during an auction on the 3rd weekend of November every year.

One B Wine buys, every year at the auction. In 2014, Roland Masse (whose own domaine’s wines are also sold by One B Wine) was heading the Domaine of the Hospices de Beaune, and therefore was giving his 'touch' to the 2014 vintage. When you buy barrels at the auction, the wines are very young (as the harvest takes place only a few months prior to the auction). After the auction, you need a 'negociant' (in our case, my dad, who has been doing this for more than 35 years) to age your barrels as a real professional and expert to be able to reveal the full potential of those beautiful appellations. So, for 16 to 18 months, my family will make sure that we respect the terroirs, nuances, and complexities of wines.
Should be served between 14 to 16 degrees.
As it's a magnum size (ideal for dinners with family and friends), you can pair this wine perfectly with lamb tagine, truffle pasta, veal tenderloin with mushroom sauce, and pork iberico.

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