Albert Bichot : Richebourg Grand cru Dom. du Clos Frantin 2023

Characteristics and tasting tips for the Richebourg Grand Cru Domaine du Clos Frantin 2023 by Albert Bichot

Tasting

Nose
The bouquet is deep and complex, blending refined cocoa accents with a subtle smoky note. Scents of red and black fruits follow, underscored by spicy nuances. With aeration, notes reminiscent of undergrowth and leather emerge.

Palate
The palate charms with a full and concentrated substance. The silky and perfectly integrated tannins give the wine an opulent feel. The finish is of remarkable length.

Food and wine pairings

This Grand Cru goes excellently with finely prepared meat, roasted or with sauce: beef, lamb, pork, game or duck. It also harmonizes ideally with cheeses of character with medium to strong intensity. The signature combination: Beef Tournedos Rossini.

Service and storage

The Richebourg Grand Cru Domaine du Clos Frantin 2023 is best enjoyed between 16 and 17°C. Its cellaring potential reaches until 2030 and beyond.

The refinement and richness of a Grand Cru from Burgundy

The estate

Founded in 1831 by Bernard Bichot in Monthélie, the house Albert Bichot embodies nearly two centuries of winemaking know-how in Burgundy. Today under the management of Albéric Bichot, this family business manages more than 100 hectares, distributed across six significant estates, including Clos Frantin. As a pioneer of organic viticulture in Burgundy, Albert Bichot possesses the most extensive certified portfolio among the great houses of Beaune.

The vineyard

The Richebourg appellation covers barely 8 hectares in Vosne-Romanée and is under the influence of the Combe de Concœur. The Domaine du Clos Frantin manages a micro-plot of 0.07 hectares here, planted with 35 to 40-year-old vines. The clay-limestone soils, marked by undulating relief and proximity to the bedrock, give the wine structure and complexity.

Winemaking and ageing

The grapes for the Richebourg Grand Cru Domaine du Clos Frantin 2023 are harvested by hand and then carefully sorted in the cellar. Maceration takes place over 18 to 21 days in temperature-controlled stainless steel tanks. Subsequent ageing takes place for 16 to 18 months in oak barrels, with a proportion of 40 to 50% new wood. The cuvée is certified organic.

Grape variety

This Burgundy wine is produced exclusively from Pinot Noir.