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Olivier Bernstein Clos de la Roche 750ml 2016
Sku: 20328
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Olivier Bernstein Clos de la Roche
  • Olivier Bernstein Clos de la Roche 2016
Product Information
Grape Varietal: Pinot Noir
Type: Still wine


Reg:
$675.00


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The Guyot family is one of the oldest families in Marsannay-la-Côte. Louis Guyot, a farmer and winegrower, was constantly surrounded with animals, and more specifically farm animals, including draft horses for vineyard work and harvest… In 1951, his son Albert took over the family farm. The vines and fields were mainly located in Marsannay-la-Côte and the wine was primarily sold to wine merchants. In 1962, Albert married Odile Guyard, the oldest daughter of a large family. Georges Guyard, Odile’s father, was a small land owner and nurseryman by trade. He decided to rent some vineyards, then bought the land to gradually expand his own estate. Because he wanted to spare his horses the commute between the two villages (7 km), he then chose to swap Gevrey-Chambertin Grands Crus (Lavaux Saint-Jacques) for some land in Marsannay-la-Côte!!!... Since 1990, Olivier Guyot manages the estate on his own, with vineyards that go from Marsannay-la-Côte to Gevrey-Chambertin. Today the estate comprises of small plots spread on 15 hectares. The only grape varieties were Pinot Noir for the red wines and Chardonnay for the whites. Each plot is unique by the composition of the soil, its depth, altitude and sun exposure. That is where lies the richness and typicality of the Burgundian terroir.

Tasting Characteristics: A straight-forward ruby color. Complex nose with a floral and spicy touch. Clos de la Roche is a strong wine, very close to the Chambertin, deep and solemn. At first, you smell humus and truffles, followed by hints of red or black berries. This wine shows a fine balance between the strength of its body and the expression of fruit. Pairing: The Clos de la Roche pairs well with game bird, rib steak or Peking-style poultry for Asian food lovers. Supple but powerful tannins will enhance the taste of braised veal, not to forget strong cheese. Serving temperature: 12 to 13°C when young. 15 to 16°C when mature. Aging potential: 5 to 15 years.