Domaine Belleville Rully 1er Cru La Chapitre Blanc 2022 750ml
DOMAINE BELLEVILLE RULLY 1ER CRU "LA CHAPITRE"
Winery notes: "SILKY AND FRESH"
Chardonnay 100%
Vine Age: 45 years
13 %vol.
12 months in barrel
25% new barrel
Optimal Drinking 5 years
This "Climat"
This Climat belonged to the well-known Chapter of the Saint-Vincent de Chalon Cathedral. The Chapter is a college of clerics who observe monastic rules and live near the Cathedral."
T E R R O I R
Terroirs: Clay-limestone terroirs in the middle of the slope
Care: More extensive debudding for a more elegant and pure result
Age: 45 years
TASTING -
Appearance : Bright gold robe with tints of green, limpid and brilliant
Bouquet : Pleasant aromas of ripe and stewed white fruits, with a touch of
toasted bread.
In the mouth : Round, fruity and jammy wine, with a long salty aftertaste.
Related Reviews:
'Delicious and great value for money!
Decanter.com: "Domaine Belleville was purchased in 2017 by Denise Dupré and Mark Nunnelly – two American wine-lovers – and Jean-Luc Vitoux, an ex-wine law lawyer who was born in Champagne.
Although Dupré and Nunnelly reside in the US, they have many investments in the hospitality sector across France such as the Royal Champagne hotel in Champillon; Champagne house Leclerc Briant in Epernay; and the hotel/restaurant Le Chateau de la Commarine in Pommard.
Domaine Belleville comprises 10.5ha in Rully and 5.5ha in Mercurey, with a further 2ha of vineyards in Gevrey, Chambolle-Musigny, Puligny Montrachet and Santenay.
In total the estate owns holdings in six Rully Premier Cru, with an additional Premier Cru (Clos l’Evêque) in Mercurey. Four more Rully wines are bottled as separate lieu-dit, together with five lieu-dit from Mercurey. Vitoux notes that the estates objective is to focus on just one plot and to respect and express terroir diversity.
The team at Belleville is headed up by young winemaker Charles Nebout, an oenologist and son of a winegrower in Saint Pourçain. The estate is in the process of converting to organic, with the first ‘organic’ harvest taking place in 2018.
Other improvements are being made to aid the focus on terroir expression and quality. All white grapes are now transported from vineyard to winery in small boxes, before pressing and fermentation in stainless steel. Post-fermentation, white wines are generally aged for 8-12 months with a maximum of 25% new barrels used. Red wines are nearly all destemmed, before 10-14 months ageing with 25-30% new wood. In total the estate produces around 100,000 bottles."
