The 2012 vintage is marked by several climatic acts which give it all its complexity today. Following a rather cool spring, drought and sunshine set in from mid-July until the end of September, which helped shape the vintage and gave the grapes the opportunity to perfect their maturity. The harvest was carried out in a serene way.

Blend of the vintage 2012 : 85% Merlot, 15% Cabernet franc.

The robe is a beautiful deep purple color, with subtle ruby highlights.

The nose is expressive and of a beautiful depth, marked by notes of black fruits, cherry and violet, as well as notes of cardamom and blond tobacco.

The attack is very straightforward, offering a racy and dense wine supported by finely chiseled tannins. It evolves on a refined texture that caresses the palate, carried by a particularly pleasant acid tension until a long juicy and deliciously fruity finish.

Food and wine pairing:

The 2012 Mondotte will go well with a matured rib of beef cooked on vine shoots, a confit pig cheek, a roast duck in a sesame crust, a roast wild boar marinated in red wine or a partridge salmis.

For a pairing with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers.

For dessert, enjoy it with a black forest, a dark chocolate dome or a hazelnut praline cookie accompanied by a Grand Cru chocolate mousse.

Cellaring potential and tasting:

The 2012 Mondotte can still patiently evolve in the cellar thanks to its great ageing potential, until it reaches its peak which will be between 2030 and 2035.

However, it is quite ready to be appreciated at its true value today. To do so, open and decant the bottle in the serving room at a room temperature between 15 and 18°C, ideally 5 to 6 hours before tasting.

The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.