Maurice Grumier


Maurice Grumier 'Les Plats-Pierres' '12 |2012

Maurice Grumier

Maurice Grumier 'Les Plats-Pierres' '12

2012

$121.00

- Single vineyard from fourth generation producer Fabrice 

- The 2012 harvest was excellent and was rated 93 points from Wine Enthusiast

- Pair with Roasted turbot with chanterelles and Bresse chicken

A powerful nose with beautiful notes of red fruits - fresh strawberry, wild raspberry and Morello cherry, while keeping a vivid freshness and mineral dimension. The wine is rich and complex on the palate, combining vinosity and finesse. Ample volume in the mouth with that key brioche note then some mirabelle plum and apricot. The hallmark is the balance of this wine made in a warmer harvest and drinking really well now.

Technical details: “Les Plates Pierres” is a single vineyard plot (1.40 ha) in Venteuil and planted with Chardonnay and Pinot Noir. It is worked using sustainable viticulture with growing grass between the rows and working the soil under the row. It sits on limestone and clay soil and is always made as a vintage champagne with low dosage.

The Grumier family has been winegrowers in Venteuil since 1743. Fabien Grumier represents the fourth generation to vinify all of the estate's production. The soils are based on limestone and clay and the estate has been HVE certified (Haute Valeur Environnementale) - meaning sustainably managed vineyards, since 2014. Vinification takes place in Oak barrels and is becoming increasingly prominent on the estate with stirring of the lees and long aging in older, more neutral barrels. The wines are expressive and have continuously improved each year.

 

The house recommends Roasted turbot with chanterelles and Bresse chicken. My pick would be Miso Black Cod with black rice and steamed greens

About the house

The Grumier family has been winegrowers in Venteuil since 1743. Fabien Grumier represents the fourth generation to vinify all of the estate's production. The soils are based on limestone and clay and the estate has been HVE certified (Haute Valeur Environnementale) - meaning sustainably managed vineyards, since 2014. Vinification takes place in Oak barrels and is becoming increasingly prominent on the estate with stirring of the lees and long aging in older, more neutral barrels. The wines are expressive and have continuously improved each year.

 

Food suggestion

The house recommends Roasted turbot with chanterelles and Bresse chicken. My pick would be Miso Black Cod with black rice and steamed greens

Descriptors & Texture


Chardonnay Dominant

Winemaking


Extra Brut Organic

Foods


Brioche

Stone Fruit


Apricot Cherry

Red Fruits


Strawberry