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Wine Description
The Story
Beaune vineyards are the most extensive in the Côte de Beaune region, between Savigny to the North, and Pommard to the South. There are no Grand Cru vineyards in this village, but 36 Premiers Crus. The red wines from the central and southern parts are powerful, tannic, and deeply coloured while those from the northern area are generally less intensely coloured with softer fruit flavours. The Beaune 1er Cru «Clos des Ursules» is a walled in portion of the Beaune 1er Cru «Vignes Franches». It was purchased in 1826 by Louis Henry Denis Jadot and has remained a solely owned property of the Jadot family.
Fermentation is carried out as naturally as possible made as natural as possible in open tanks (without stems). It usually undergoes fairly long fermentation (25 to 33 days) in order to extract colour, tannins and aromas. The different premiers crus are vinified separately and then aged in wooden barrels for 15-18 months. The blending is performed at the end of the vinification.
Beaune Premier Cru "Clos des Ursules" is a full, firm and rich wine. It is fine, with a slightly earthy bouquet and long, lush finish, converge in a wine which perfectly balances elegance and power.
It works harmoniously with delicate meat dishes as well as most cheeses.
Vintage 2019
“2019 is ‘the perfect storm’ of a vintage,” said Laurent Drouhin of top negociant house Drouhin, which owns vineyards in many parts of Burgundy. “We keep smiling because some wines will be great.” The mix included the hottest temperatures since the time of the Black Death 700 years ago (!), frost in April, rain in June, and no rain for nearly four months.
Drouhin’s harvest started on time on Sept. 13, and Laurent’s winemaking brother Frederic reports, “The first reds show an intense and beautiful color, good concentration, great balance and acidity and depth. The whites also show good richness with balance.” It’s a great year for reds, with slightly higher alcohol than usual.
The downside is very low yields. In just one April night, frost destroyed about 30% of the crop in Macon, though what’s left is making wines with good acidity and aromas.
Export company Le Serbet gathered reports from 65 producers in its portfolio, and head of marketing Peter Wasserman says the loss of grapes varies from vineyard to vineyard; in some places it may be as much as 50% to 60% lower than normal. Northern appellations such as Gevrey-Chambertin seem to have done best, down only 10%.
With less wine, you might predict even higher prices, but producers worry that this would drive away consumers.