Domaine de Poncereau Fleurie Maison Louis Jadot 1996
Denne rødvin fra 1996 er fremstillet af Maison Louis Jadot og kommer fra vinmarken Domaine de Poncereau. Vinen er klassificeret som Appellation Fleurie Contrôlée og er produceret i Frankrig. Fleurie er en af de ti cru-appellationer i Beaujolais-regionen og er beliggende på granitholdige skråninger nord for Morgon. Området er historisk kendt for at frembringe vine med fokus på finesse frem for kraft.
Vinen er lavet udelukkende på den franske druesort Gamay. Denne drue er særligt udbredt i netop Beaujolais samt i Loire-dalen, hvor den udgør fundamentet for mange af de lokale rødvine.
Maison Louis Jadot blev grundlagt i 1859 af Louis Henry Denis Jadot i Beaune og er i dag et af Bourgognes største og mest velrenommerede vinhuse med 240 hektar egne marker. Porteføljen spænder bredt med 154 forskellige cuvéer fra Mâconnais i syd til Chablis i nord. Siden 1985 har huset været ejet af den amerikanske Rainer-familie gennem Kobrand Corporation. I 1996, da denne vin blev skabt, blev vinmagningen ledet af den ikoniske Jacques Lardière, som stod i spidsen for produktionen fra 1970 til 2012. Huset arbejder ud fra en klassisk Côte d'Or-fortolkning med stærk vægt på bæredygtighed og terroir-trofasthed. Vinen er aftappet af Louis Jadot i deres egenskab af négociant-éleveur.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Beaujolais
Beaujolais south of Burgundy is the homeland of the Gamay grape. The area became world-famous for the young, fruity Beaujolais Nouveau, but the real quality lies in the ten cru villages such as Morgon and Fleurie. The granite subsoil yields juicy, light red wines with fresh acidity and aromas of red berries, flowers and spice. A classic and incredibly food-friendly French red wine region.
Toen deze wijn werd gemaakt, zag de wereld er heel anders uit. Hier zijn enkele verhalen die zich ontvouwden toen deze fles rustig in de kelder rijpte.
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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