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ZAIZON har nu udvidet sortimentet af vinskabe med den Italiensk producerede DELLA MARTA serie.
DELLA MARTA producerer vinskabe til både privat og professionelt brug.
Se nyheden på vor hjemmeside her:
https://www.zaizon.dk/della-marta-eksklusive-vinskabe/
eller kontakt os for flere informationer

I denne uge har vi valgt at sætte fokus på en rød Bourgogne nemlig Charmes Chambertin Grand Cru 2008 fra Domaine Girardin i Meursault der er ejet af vor gode ven og samarbejdspartner Jean Pierre Nie.
Denne vin er et resultat at excellent håndværk fra Domaine Girardins dygtige vinmager Eric Germain som ses på billedet.
Vi sælger denne prægtige vin fra vort showroom i Valby for kun kr. 1.999,00, men igen skynd dig for der er kun få flasker tilbage.
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ERIC GERMAINS BESKRIVELSE

Wine: Charmes Chambertin Grand Cru
Domaine: Girardin Père & Fils
Vintage: 2008
Grape: Pinot Noir 100%
Guyot pruning with different yearly works in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches). The vines are 60 years old.
Alcohol: 13.5%

Vinyeard :
The grapes come from the AOC Charmes Chambertin Grand Cru parcel in the Gevrey Chambertin village, in the Côte de Nuits.

Soil type:
Clay and limestone. The slope is medium.

Vinification & maturing
Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table), then partially destemed and we put them in stainless steel thermo-regulated tanks. The alcoholic fermentation can begin with natural yeasts we have in the grape berries around 3 weeks. Pumping-over (the must) and crushing are very soft in order to be very careful about the substance and order to get the purest and most representative wines we can have. Soft pressing. The wine is put into the cask further to a soft settling of the juice in French oak (30% for new oak). The malo-lactic fermentation can begin then with natural bacterium from the juice. The ageing lasts 18 months on fine lees. We follow the lunar calendar for the bottling without fining and filtering. The Charmes Chambertin is bottled when the moon is down and when the day is root (wines for ageing) according to the lunar calendar.

Tasting notes
The Charmes Chambertin has high colour, is intensively aromatic, evoking blackcurrant berries and other small red and black fruits, animal notes of musk and fur, and often – once the wine has ma-tured – liquorice. It is powerful, blending tannins with abundant mellowness and a good level of acidity.

Food pairing
Poultry, red and roasted meats, game or cheese

Serving temperature
15-16°C

(Indeholder sulfitter)

Denne uges vin er en Pouilly-Fuissé cuvée Francoise Poisard 2008 som vi købte en tønde af på Hospices de Beaune auktionen.
Vi har siden 2003 købt mange tønder på denne prestigefyldte auktion der afholdes hvert år den tredje søndag i november.
Hvis du leder efter den "fede" Chardonnay er det nu du skal slå til. Vi sælger den fra vort showroom i Valby for kun kr. 499,00 pr. flaske, men skynd dig, der er ikke så mange tilbage.

Wine: Hospices de Beaune, Pouilly-Fuissé, Cuvée Françoise Poisard
Négociants-eleveurs Dufouleur Père & Fils
Vintage: 2008
Grape: Chardonnay 100%
Alcohol: 13%

Vinification & maturing:
In her will, Françoise Poisard bequeathed land, 2 houses and her Pouilly-Fuissé vineyards in Chaintré to the Hospices de Beaune. These vineyards entered the Domaine in 1994. According to the vigneron, the youngest vines are 35 years old, with others being 40, 50 and as much as 90 years old. The wine comes from 3 complementary plots: Les Plessys, on deep clay soil, gives round, powerful wines, while Les Robées and Les Chevrières have a thinner layer of lime-rich soil on rock, giving wines of more perfumed fruitiness, with considerable minerality.
The vinification (as well as the harvests) has been conducted by the Domaine of the Hospices de Beaune. The wine was purchased by ZAIZON during the auction sales held in November and have been looked over from then by Dufouleur Père & Fils. Maturation in French oak barrels.

Tasting notes:
The nose is open, fresh and clean, the palate being full-bodied, with well-delineated fruitiness and crisp, long, fresh aftertaste. This is an outstanding success in 2008, and one of the best Pouilly-Fuissé ever made at the Hospices, certainly comparable to the 2006. The wine is fermenting in “one-year” barrels, allowing the stony minerality of Pouilly-Fuissé its full expression.

Food pairing:
Best to drink with Tuna Carpaccio, fishes and shells (lobster, tiger prawn), white fish in a buttery sauce or white meat in a creamy sauce such as chicken breast in a tarragon sauce.

Serving temperature:
At a temperature of around 13/14°C

(Indeholder sulfitter)