Source: Interim January 2019 Week 1, The Wine Advocate; Issue Date: 4th Jan 2019, (RP-90)

The 2016 Beaune 1er Cru Clos de la Mousse is showing well, unfurling in the glass with notes of cassis, cherries, sweet soil tones and licorice. On the palate, the wine is medium to full-bodied, layered and complete, with a succulent but ripe core of fruit that cloaks its velvety structuring tannins, balanced by juicy acids. While its giving and generous profile is typical of the appellation, there is plenty held in reserve here, and at least five or six years' bottle age will be rewarded.

Drink Date: 2020 - 2033

Source: Winemaker

Vineyard

Description: The oldest trace of Clos de la Mousse dates back to 1220, when it was bequeathed to the church of Notre Dame de Beaune by cannon Edme de Saudon.

During the Revolution, this fine vineyard became divided up. During the 19th century, the Bouchard family bought several vineyards of this delicate cru to obtain exclusivity. The 3.36 hectares of Clos de la Mousse were brought together on the 13th April 1872 with the acquisition by Antonin Bouchard of the last vineyard of "20 ares 28 centiares" This Premier Cru has been the monopoly of Bouchard Pere & Fils ever since. The surrounding wall can still be seen today.

Grape variety: Pinot Noir

Exposition: Southeast

Soil of the appelation: Limestone and clay on clayey subsoil

Total surface of the appelation in production:3.36 hectares

Domain surface in production: 3.36 hectares

Tasting

Tasting note: Fruit aromas combined with light toasty notes on the nose. Both fleshy and refined, Clos de la Mousse reveals its charms with delicacy. Good ageing potential.

Food/wine pairing: White meat dishes, grilled poultry.

Serving temperature: Between 17C to 18C

Ageing potential: 7 to 10 years and more

Know-How

Harvest: manual, in small cases of 13 kg. Careful manual sorting of each grape.

Vinification: Following total or partial destemming on the vintage, fermentation in small containers, gentle pressing ensure optimal vinification. Depending on the profile of the vintage, vatting lasts 15 to 20 days.

Maturing: 12 to 14 months in French oak, with 30 to 40% new oak.

Ageing: The cellars of the Bastions of the ancient Ch?teau de Beaune oAer nat