Domaine Anne GrosLe Clos De L'Abbaye
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Clos De L'Abbaye from the Domaine Anne Gros
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Clos De L'Abbaye of Domaine Anne Gros in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Le Clos De L'Abbaye
Pairings that work perfectly with Le Clos De L'Abbaye
Original food and wine pairings with Le Clos De L'Abbaye
The Le Clos De L'Abbaye of Domaine Anne Gros matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fondue with broth, chicken in sauce or marinated duck with honey and five spices.
Details and technical informations about Domaine Anne Gros's Le Clos De L'Abbaye.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Le Clos De L'Abbaye from Domaine Anne Gros are 2016
Informations about the Domaine Anne Gros
The Domaine Anne Gros is one of of the world's great estates. It offers 26 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
