Domaine Rene Monnier
Burgundy is larger than life. The French wine region has reached legendary status, and the Côte d’Or’s Pinot Noir and Chardonnay are worthy of any wine collection.
What makes Burgundy so unique is its history, going back to the Cistercian Monks tending the vines centuries ago. It is ultimately the people, family-owned wineries, who carry Burgundy’s prestige on their backs. Amongst the most acclaimed Domaines, you’ll find Renè Monnier. The Monnier family has tended 18 hectares of vines at the heart of Meursault since 1723. Both their elegant Chardonnay and luscious Pinot are amongst the most exclusive in the Côte.
Domaine Monnier might be based in the Chardonnay-specialised region of Meursault, in the Côte de Beaune, where many of its finest wines are sourced. Still, the estate also makes wine in Puligny-Montrachet, Volnay, Pommard and Santenay.
The Monnier family knows the Côte like the back of their hand, and they’ve mastered the art of pampering Chardonnay and Pinot Noir grapes in diverse microclimates for astounding results.
You’ll never find excessive use of oak ageing in Monnier’s wine; they’ll only use between 20 and 35 percent new barrels every vintage. They’re all about the terroir. The red grapes are 100% destemmed with aims at exceptionally low yields going down to 35 hectolitres per hectare.
You can pick Monnier’s wines with your eyes closed; their regional-level Bourgogne is already a thing of beauty. It is their Premier Crus, though, which gain a contemplative status — the Meursault Le Limozin is delightful, and the commune level Chassagne-Montrachet is nicely balanced between white fruit and minerality.
Red wines are not to be underestimated. Monnier’s Pommard Les Vignots is outstanding, and there are few better Beaune Pinots than the 1er Cru Les Toussaints. Tart cherries and undergrowth dominate the nose, while the palate is as smooth as silk. This is Burgundian wine of the highest level.
A beautiful, elegant Burgundy with notes of smoky plums and red berries. Balanced, with firm tannins on the palate, the ripe fruit flavours are layered with hints of spice and leather, through to a complex and lingering finish. A delicious red that will pair well with lean but dark rich meat or poultry.
A complex nose of almond and fresh apricot accompanied by vanilla and butterscotch notes. The wine is full bodied with apricot dominating the fresh fruit palate. The finish is buttery with subtle hints of toasty oak. A fantastic wine to pair with shellfish, especially lobster and scallops.
A full bodied and textured white Burgundy opening with hints of green apple and exotic fruits leading to nutty and toasty tones combined with butter nuances. This wine has sublime elegance and a deliciously long, full finish. The perfect choice served chilled with shellfish, especially lobster and scallops.
A silky and light bodied Volnay with enticing aromas of sage and plums. An elegant palate shows liquorice, wild strawberry and raspberry tones that evolve into a lingering cassis finish. Superbly fine tannins give a classy, understated mouthfeel, leading to a lingering finish. A fantastic wine to pair with roasted red meats such as duck or game.
An attractive dark fruit nose with a slight touch of earthiness, is followed by brighter, brambly red fruit on the palate, underpinned by herbal notes. Concentrated and textured, silky tannins lead to a wonderfully long finish. At 15ºC to accompany roast red meats, lamb and duck.
Elegant style of Chardonnay with a lovely weight from the lees ageing. Notes of citrus are accompanied by elements of peach and pear on the full and beautifully balanced palate with a touch of minerality on the finish. A petit Meursault. Delicious, served chilled at 10 to 12°C to accompany white meats, fish and shellfish or as an apéritif.