Wine Domaine Jean-Claude Belland, Chambertin Grand Cru, 2000
Wine of deep ruby color.
The wine has a full, round, harmonious taste with a good attack and soft silky tannins.
The aroma of wine vary thoroughbred fruity notes of strawberry jam, black fruit and chocolate tones.
The wine goes well with fragrant venison under the spicy sauce - hare, venison, deer, woodcock, grilled red meat, as well as fine cheeses.
Pinot Noir for a delicious, deep wine "Chambertin Grand Cru" is collected in small boxes and sorted. Grape juice runs cold maceration for 4-5 days. Fermentation at a controlled temperature with daily pumping and immersion cap for a full transfer of taste and aroma lasts 15-18 days. After fermentation, the wine is poured into new barrels and aged for at least 15 months. The wine has a beautiful storage capacity and is capable of aging in the bottle for 15-30 years.
Domain Jean-Claude Bellan - a history of successful cooperation between generations, based on the constancy of the thoughts and actions of the past and present. For many years led Domain Andre Bellan, who in 1996 handed over the reins to his son - Jean-Claude, many years of labor in the vineyards with his father. It was then that domain began to carry his name. Jean-Claude has a reputation for a very organized person, each stage of its work is given a definite place in the schedule of the day, which means significant savings of time and energy in favor of quality. With all the passion and care Jean-Claude Bellan is committed to any stage of winemaking and viticulture at each site within the domain, because they are, according to Jean-Claude, "big or small, all original, different." In general, the domain has 12 hectares of vineyards of the highest class in Côte de Nuits and Côte de Beaune, including the sole, in addition to the famous Château Latour, owner of a site "Clos de la Vigne au Saint" in Corton Grand Cru.
Domain Bellan produces dozens of wines, but applies to all "only one commandment not to complicate the wine to be seen in each of its origin. How is this possible? Thanks to the natural fermentation maceration for about 12 days in concrete or steel tanks, aging in oak barrels medium roasting. And there's another secret: the family owns the know-how, but it is only transmitted by word of mouth, from father to son. "