1982 | Domaine Pierre Amiot et Fils | Clos de la Roche

Description

Red Wine: 1982 | Domaine Pierre Amiot et Fils | Clos de la Roche

Aromas of truffles, cherries, roses, spices, violets, nuts, and blueberries. Powerful and well-balanced, this is a wine with great complexity and exceptional length.

Order from the Largest & Most Trusted Premium Spirits Marketplace!

Featured in

• ROLLING STONE
• MEN’S JOURNAL
• US WEEKLY

NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

Producer: Domaine Pierre Amiot et Fils

Vintage: 1982

Size: 750ml

ABV: 13.5%

Varietal: Pinot Noir

Country/Region: France, Burgundy

Aromas of truffles, cherries, roses, spices, violets, nuts, and blueberries. Powerful and well-balanced, this is a wine with great complexity and exceptional length.

Producer Information

Domaine Pierre Amiot et Fils (now labeled Didier and Jean-Lous Amiot) is a wine producer based in the village of Morey-Saint-Denis, in the Cte de Nuits subregion of Burgundy’s Cte d’Or heartland. The estate makes a range of labels predominantly red wines from local staple Pinot Noir from a number of vineyard holdings in Morey and the surrounding area. The domaine has been producing wines for five generations with Jean-Lous Amiot and younger brother Didier taking over the estate from their father, Pierre, in the 1980s and 90s. Vineyard holdings span eight hectares (nearly 20 acres) across Morey-Saint-Denis and neighboring Gevrey-Chambertin. The range is headed-up by two grand cru labels: Morey’s Clos de la Roche and Charmes-Chambertin in Gevrey. Premier cru holdings in Morey include Aux Charmes, Les Blanchards, Les Millandes and Les Ruchots as well as the Les Combottes in Gevrey. The range also includse two standard, “village” Morey-Saint-Denis and Gevrey-Chambertin wines as well as a Morey-Saint-Denis blanc (from 0.17 hectares/ 0.42 acres of Chardonnay in the center of the village) and a Bourgogne Aligot and a Bourgogne rouge. Grapes are hand-harvested and destemmed (70 to 100 percent, depending on the vintage) with fermentation preceded by a cold soak of between five to seven days. Fermentation is by indigenous yeasts with 15 to 18 months aging in oak barriques (50 percent new oak for the grands crus and 30 percent new oak for the premiers crus) prior to bottling.