Domaine Caroline Frey : Monthélie 1er cru "Les Champs Fulliot" 2020

Characteristics and tasting tips for the Monthélie 1er Cru "Les Champs Fulliot" 2020 from Domaine Caroline Frey

Tasting

Colour
The wine displays an intense, deep colour.

Nose
The nose reveals an elegant and powerful bouquet, dominated by aromas of black fruit.

Palate
The attack is refined, followed by a long, delicate finish. The supple, elegant tannins are seamlessly integrated. The wine shows intense volume while maintaining a fine balance. Its ageing potential looks very promising.

Food and wine pairing

This Monthélie premier cru is an ideal match for refined red meats, game birds or ripened soft cheeses.

Serving and cellaring

The Monthélie 1er Cru "Les Champs Fulliot" 2020 from Domaine Caroline Frey is best served at a temperature of between 16 and 18°C. It can be enjoyed now but will continue to evolve until around 2035.

An elegant and promising Burgundy premier cru

The estate

Domaine Caroline Frey Bourgogne farms around 7 hectares of vines in the Côte de Beaune, using organic and biodynamic practices. Caroline Frey, a Bordeaux-trained oenologist with twenty years of experience at prestigious estates, now runs this family property in Burgundy. The domaine stands out for its confidential micro-cuvées from carefully selected plots, worked with a rigorous approach that favours the pure expression of each terroir.

The vineyard

The Monthélie 1er Cru "Les Champs Fulliot" comes from a tiny 0.1985-hectare plot planted with vines around 30 years old. Facing south-east, this terroir is characterised by shallow red soils lying directly on the bedrock, creating a delicate and particularly dry environment. Located close to the Volnay appellation, at an altitude of around 361 metres, this lieu-dit was still occupied by quarries and a field just 30 years ago. The name "Fulliot" is thought to derive from the Old French "Feuille/Bois Fourré", a reference to the shrubby vegetation that once grew abundantly here. The estate, which is converting to organic farming, cultivates this plot according to biodynamic principles.

The vintage

2020 was the hottest year on record since 1959, with rainfall levels comparable to that year. A very mild winter encouraged early budburst. Ripening varied from plot to plot, depending on flowering dates and localised rainfall. Bunch closure occurred around 23 June on the most advanced vines. The vegetative cycle of 90 to 100 days was respected, yielding delicious first juices with lovely freshness. Despite a demanding season, the quality looks promising. The harvest took place on 26 August 2020, making it one of the earliest in history.

Winemaking and ageing

The grapes were harvested by hand and sorted directly in the vineyard, then transported in small crates. Vinification took place in temperature-controlled concrete vats. Alcoholic and malolactic fermentations were carried out in oak barrels. The wine was then aged for 15 months.

Grape variety

This red wine from Burgundy is made from 100% Pinot Noir.