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Technical Sheet
Bourgueil Le Haut de la Butte 2023 Domaine de la Butte

Bourgueil Le Haut de la Butte 2023 Domaine de la Butte

Bourgueil Le Haut de la Butte 2023

石灰と火打石が香る、カベルネ・フラン。

ジャン・フィリップ・ブロが手がける単一区画キュヴェ「ル・オー・ド・ラ・ビュット」。深みのあるルビー色に紫のきらめきをたたえ、ブラックチェリーやカシス、桑の実の黒系果実に、スミレや湿った石、火打石のスモーキーなニュアンスが重なります。きめ細かくシルキーなタンニンと伸びやかな果実味、黒胡椒やカカオの奥行き。チョーキーなミネラルが余韻に長く残ります。鴨胸肉のローストとともに。

Item code

23R5351

Producer

Domaine de la Butte

Type

Red

Region

Loire

Appellation

AOP Montlouis-sur-Loire

Vintage

2023

Grape varieties

100% Cabernet Franc

Volume

750ml

Serving temperature

16–18°C

Recommended glass

Bordeaux glass (tall, generous bowl)

Tasting note

When poured into a glass, it has a deep ruby color with purple sparkles, giving off a youthful yet intense impression. The aroma is dominated by black fruits such as black cherry, cassis, and mulberry, with smoky nuances of violet, wet stone, and flint. The aroma perfectly combines the ripeness of the south-facing slope with the minerality of limestone. In the mouth, the fine, silky tannins are impressive, and the fruit is pure and expansive. Concentrated black fruits are enhanced with nuances of black pepper, cocoa and a slight iron content. The fresh acidity tightens the overall taste, and the finish is long, with chalky minerals and juicy fruit.

Food pairing

Roasted duck breast Herb roasted lamb Rare tuna steak

Winemaking & technical data

Cultivation
Age of the tree: Approximately 35 years
Soil: Paleocene flint-bearing conglomerate overlying Upper Turonian limestone bedrock.
It is cemented by Eocene silica and covers 6 hectares overlooking the domaine.
This soil type allows for the creation of a "third style" in Bourgueil. South-facing slope.
Cultivation: Single Guyot training. Yield controlled before flowering. Cultivation by tillage.
Organically grown (Ecocert certified).

Vinification
Harvest: Hand-picked. Grapes sorted on a sorting table at the edge of the vineyard. Transported in flat boxes. After destemming, the grapes are sorted again before vinification.
Yield: Approximately 25hL/ha
Vinification: Fermented mainly in wooden tanks, with some concrete tanks.
No yeast added, no sugar added, minimal punching down, daily remontage.
Aging:
12 months of barrel aging: 20% 1 year old barrels, 20% 2 year old barrels, 20% 3 year old barrels, 20% 4 year old barrels