2018 1er Cru La Comme Domaine de la Choupette
|Sub-district||Côte de Beaune|
The La Comme vineyard abuts the Chassagne Montrachet vineyards to the north east. Just bottled, but there is a nice frame and restrained weight here up front. For now this is not open and so not hugely expressive, but this should open up well and reveal that deep rich flesh. Darker fruit - some more intense dark notes - this has brood and power. No waif this has a firm, poised impressive feel for now. Really quite hefty fruit but delivered in a measured, clean - cool way. Should be great from mid 2020. L&S (Dec 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Pale crimson. Rather full-blown on the nose – picked quite ripe? Round and forward but less energetic than some. With a slightly pinched quality on the end. But its precociousness may appeal to some. Drinking range: 2023 - 2030 Rating: 16- Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2020)
Domaine de la Choupette
The Gutrin brothers' domaine was created when the twins joined forces in 1992 - it's based in the middle of Santenay, with Jean-Christophe in charge of the vines and Philippe in the winery. Perrine Gutrin runs the 'front of house'. They have vineyards in Puligny (three hectares), Chassagne (half a hectare) Maranges (one hectare) and Santenay (seven and a half hectares). The vineyards are worked traditionally with ploughing rather than chemicals for weed control and to encourage the roots to go deeper. Yields are initially controlled at the pruning and with de-budding, and finally a greeen harvest as necessary. Whites are classically made with élevage in barrel for a year with up to half new wood. The reds are de-stemmed and macerated cold for a week before the three week fermentation at around 28C, then the temperature is allowed to rise to around 33C to stabilise colour and tannins. This gentle vinification is aimed at making fruit-forward wines, which are then aged in barrel for twelve to eighteen months using a mix of new and up to three-year-old barrels.
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