| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1991 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Vosne-Romanée |
| Classification | Premier Cru |
| Estate | Domaine Gérard Mugneret |
| Cuvée | Les Suchots |
| Current phase |
Decline
|
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|
Youth
1991 - 1995
|
Maturity
1996 - 2005
|
Peak
2006 - 2020
|
Decline
2021 - 2030+
|
| Grape variety | Percentage |
|---|---|
| Pinot Noir | 100 % |
The 1991 Vosne-Romanée Premier Cru "Les Suchots" from Domaine Gérard Mugneret is a remarkable Burgundy red, bearing all the marks of both its pedigree and maturity. This wine, crafted primarily from Pinot Noir, shines with an aromatic complexity that only age and an exceptional site can offer. "Les Suchots" is one of Vosne-Romanée’s most celebrated Premier Cru vineyards, benefitting from fine alluvial soils rich in limestone and clay, which impart both finesse and structure. The 1991 vintage, generally rated as excellent in Burgundy, was marked by a cool growing season with a warm, dry finish, allowing the grapes to reach optimal ripeness while maintaining acidity and subtlety.
Vosne-Romanée, at the heart of La Côte de Nuits, is often hailed as the jewel of Burgundy, famed for producing Pinot Noir of incomparable refinement. The terroir here is a mosaic of deep, well-draining soils, with the gentle slopes of the Côte d'Or providing ideal sun exposure. The region’s moderate continental climate—cold winters, warm summers, and frequent mists—creates the perfect conditions for slow, nuanced ripening. Centuries of winemaking tradition add yet another layer to the complexity found in the glass.
With its evolved bouquet of red and black cherries, wild strawberries, autumnal forest floor and truffle, this wine calls for equally elegant pairings. Roast duck with cherries, pigeon with mushrooms, or a classic coq au vin would do justice to its earthy depths. Local favourites such as oeufs en meurette, or a delicate beef Bourguignon, also speak to the region’s culinary roots and complement the wine’s nuanced profile. Aged cheeses, like a mature Époisses or Brillat-Savarin, are perfect partners.
For optimal enjoyment, this wine should be served slightly below room temperature, at 16-17°C. Decanting for up to one hour is advisable to fully express its secondary and tertiary aromas. Now at its apogee, this bottle promises a tasting experience full of grace, subtlety, and the ineffable magic of old Burgundy.
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