Color: deep, crimson, intense.
Nose: ripe, stoned fruits-- cherry, peach, apricot
Palate: strong, well constituted, tannic.
Wine Spectator 88 points - The ripe fruit flavors of crushed wild strawberry and black raspberry are layered with hints of ground anise, graphite and grilled herb in this elegant, well-knit red. Drink now through 2017. 8,000 cases made. –AN
(May 31 2014)
The Chateau de Pizay is one of the oldest and most highly regarded estates in Beaujolais. Since the Middle Ages, the wines and the grounds have been appreciated for their beauty. Today, in addition to a long legacy of winemaking excellence, the Chateau is also a luxurious 4 star hotel.
The vineyards stretch from Morgon to Regnie for a total of 198 acres, and are composed of granite and sandy topsoils. The current director, Pascal Dufaitre uses stainless steel, semi-carbonic fermentation and other modern fermentation methods to preserve the freshness and acidity that is the hallmark of this renowned estate.
|Malolactic fermentation after alcoholic fermentation.
Preservation in stainless steel tanks and 25% of the yield passed through new oak-barrels.
Earth filtered (diatom).
Clarified with egg whites.
Bottled at the end of Spring.
Total acidity: 3.2
Sugar: less than 2g
|The Morgon appellation covers 1100 hectares and produces an average of 55000 hectolitres per year. They say that it has the fruitiness of a Beaujolais and the charm of a Burgundy.
|This now famous Bandol property was purchased by Henri de St. Victor and his family in 1975. Planted on steep terraced slopes on the northern edge of the appellation, the estate is known for its wines that have both concentration and elegance.
Both Henri de Saint Victor and his son are passionate wine makers. Pibarnon frequently comes out on top in comparative tastings of Bandol. The buildings, which now boast a special function room for tastings and dinners, overlook an amphitheatre of vines and has a spectacular panorama of the sea.