2019 1er Cru Les Murgers des Dents de Chien Domaine Berthelemot
|Sub-district||Côte de Beaune|
|Vineyard||Les Murgers des Dents de Chien|
Something to get your teeth into here with a bit of smokiness and good, but not excessive, ripeness of fruit. Quite forward but well balanced. Drinking range: 2022 - 2028 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2021)
*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.
Clear yellow, fresh bouquet, a bit herbal. Quite powerful stuff, heady, more soil here than most of Murgers des Dents de Chien. This is just the second vintage for this wine so they are still finding their way. Deep liquorice notes and a touch of heat at the back. Tasted: October 2020 Rating: 88 Jasper Morris - Inside Burgundy (Oct 2020)
Domaine Berthelemot is the creation of Brigitte Berthelemot, who is, by all accounts, something of a tour de force. Brigitte has, in a very short space of time (starting in 2006), knocked together a domaine of 15 hectares, spread over 45 parcels.
The basis of this spread was Domaine Garaudet in Pommard, but then they also took over Domaine Allexant. Charles Allexant was a bouilleur de cru (distiller of marc) who went round the villages plying his trade and who knew the Côte well, and also the vignerons for whom he distilled. In 1957 he bought a first vineyard in Volnay, and others followed, so that he built up a patchwork from Gevrey to the Côte Chalonnaise.
The final piece of the jigsaw was the purchase of Domaine Marey in Pernand.
The whole domaine is worked organically and they are just finishing the conversion so that they will be certified from 2021.
The vinification is overseen by Brigitte with the help of head winemaker Marc Cugney. Brigitte's son Thomas has been working alongside as 'a student' for three years. The reds are picked into small cases in which they are transported to the winery - and vinified in stainless steel after a 4 day cold maceration. Extraction is gentle and mostly by remontage. The wines then go into barrel with a maximum of 20% new wood. The whites are pressed, and after a short débourbage, are put in tank, where they begin their fermentation. Once the fermentation is under way, they are moved to barrel, with a maximum of 25% new wood.
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