Saint-Emilion 1er Grand Cru Classé B
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A real treasure located in the heart of the Saint-Emilion appellation, La Mondotte is a small property whose origins date back to the beginning of the 19th century. In 1971, it was acquired by the family of the Counts Von Neipperg, and today Stephan Von Neipperg is in charge of its management, with the objective of producing an exceptional wine each year in collaboration with the advice of oenologist Stéphane Derenoncourt. The entire vineyard has been managed in Organic Agriculture since 2014.
La Mondotte will reach the title of Premier Grand Cru Classé at the 6th edition of the Saint-Emilion classification in 2012, a position it still holds today.
La Mondotte covers a small vineyard of 4.5 hectares planted on clay-limestone soil resting on a bedrock. The grape varieties are 75% Merlot and 25% Cabernet Franc. The wines are aged for 18 months in 100% new barrels.
La Mondotte is a Rare and classy wine, marked by fine tannins and opulent aromas. A wine decidedly apart from the Rive droite of Bordeaux.
The year 2010 is a vintage with extremely solid foundations. The climatic conditions were indeed extraordinary, with a very homogeneous budding of the vine in April, a hot and dry summer and an alternation of sunny days and cool nights until the end of the harvest. The berries were very rich in aroma, colorful and with thick skins.
Blend of the 2010 vintage: 80% Merlot, 20% Cabernet Franc
The color is intensely purple, marked by subtle tints.
On the nose, it offers a very expressive and particularly greedy bouquet of very ripe red fruits and black cherry, caramel, truffle and white pepper, sublimated by a floral note of faded rose.
The entry in mouth is silky, giving way to a fleshy and airy body carried by melted and chiseled tannins. It evolves on powerful aromas of black fruits, spices and roasting, before blossoming on a long racy and persistent finish.
Food and wine pairing:
La Mondotte 2010 will pair wonderfully with a tournedos of beef with foie gras and porcini mushroom sauce, duck breast with a pan of porcini mushrooms from the Périgord, roast wild boar marinated in wine, veal grenadin with morel sauce or roast pigeon with trumpets of death.
For a pairing with cheeses, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.
It will be delicious with several chocolate desserts, such as a black forest, a tiramisu or Guillaume Mabilleau's Extra Hazelnut Tart.
Ageing potential and tasting:
La Mondotte 2010 is a great wine for cellaring, which can wait in the cellar for another ten years or so. Its peak will be reached between 2033 and 2036.
However, it can be enjoyed now if it is properly prepared. To do so, take care to open the bottle the night before in the serving room at room temperature. Otherwise, make sure to open and decant the bottle 6 to 7 hours before the tasting so that the wine can reveal its full potential.
The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.
