2003 | Domaine Joblot | Clos du Cellier Aux Moines

Red Wine: 2003 | Domaine Joblot | Clos du Cellier Aux Moines

A magnificent purple red colour. A bewitching nose of raspberry, morello cherry and spices, a voluminous and precise palate with a superb balance, endowed with airy, pure and velvety tannins.

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Producer: Domaine Joblot

Vintage: 2003

Size: 750ml

ABV: 13%

Varietal: Pinot Noir

Country/Region: France, Burgundy

A magnificent purple red colour. A bewitching nose of raspberry, morello cherry and spices, a voluminous and precise palate with a superb balance, endowed with airy, pure and velvety tannins. This is the elegance, the delicacy and the finesse of pinot noir.

Producer Information

Domaine Joblot is a wine producer based in Givry in the Cte Chalonnaise region of Burgundy. The Joblot family cultivates a total of 14 hectares (35 acres) of vineyards, many of which are plots in Premier Cru vineyards, including Servoisine, Cellier Aux Moines, En Veau, Clos Marole and Les Bois Chevaux. The domaine originated in the early 20th Century through the work of founder Charles Joblot. He handed the management of the domaine to his son Marc Joblot following World War II and by the 1970s, Domaine Joblot had passed to brothers Jean-Marc and Vincent Joblot. Today, Jean-Marc’s daughter Juliette manages the family domaine. Domaine Joblot bases its entire portfolio on just two grape varieties: Pinot Noir and Chardonnay. The Servoisine Premier Cru wine is made from 40+ year-old Pinot Noir vines and is aged in oak barrels of which 50 percent are new. Most premier cru labels are similarly aged with around 50 percent new oak. These include the Cellier Aux Moines and Clos Marole premiers crus. The vineyard’s corresponding Chardonnays are aged a similar way. Both the En Veau Premier Cru and the premier cru blend, Mademoiselle, see around 50 percent new oak. The vines are maintained with debudding and green harvesting to ensure yields are kept low. Harvest is by hand and the grapes are sorted in the vineyards. Most bunches are then destemmed and each parcel is vinified and fermented separately with indigenous yeasts. After aging, the wines are bottled without filtration.