AEGERTER - Grands Vins de Bourgogne
Logo Aegerter
Chorey-Les-Beaune "Les Beaumonts"

Domain Wines / Chorey-Les-Beaune "Les Beaumonts"

A great lover of Burgundy, Jean-Luc AEGERTER acquired a small wine house in Nuits-Saint-Georges in 1988, with the ambition of participating in the revelation of the great terroirs of Burgundy.
In 1994, he bought the first vines of the Domaine, 1,17ha in one piece on the climat "Les Plateaux" in Nuits-Saint-Georges.
Through hard work, determination and passion, Jean-Luc and his son Paul, have built a Domain anchored in the mythical lands of Burgundy and radiating throughout the world.
Today, Paul AEGERTER is the sole manager of the family estate, and he vinifies and raises nearly 50 hectares of which 14 hectares are owned, covering most of the Burgundian appellations.

  • Terroir

    Appellation: With the Village appellation, Chorey-lès-Beaune is located north of the Côte de Beaune and produces almost exclusively red wines.

    Did you know ?
    Les Beaumonts is the largest climat (40ha) of Chorey-les-Beaune. Adjoining the vines of Savigny and Aloxe-Corton, this plot already existed in the 13th century under the name of “Bellus Mons”.

    Soil: Argilo-calcaire

  • Varietals

    100% Pinot Noir

  • Vinification

    Harvest: The grapes are cut and sorted by hand.

    Vinification: The grapes are destemmed and then placed between 2 and 4 days in stainless steel vats for pre-fermentation maceration. The vinification is done in vats

    Ageing: Aging takes place in oak barrels, 25% of which are new for 8 to 12 months.

  • Tasting notes

    The color has an intense and deep garnet hue with ruby reflections.
    An expressive nose with ripe black fruits such as blackcurrant and blackberry.Spicy notes such as liquorice and white pepper bring a certain character.
    In the mouth, the wine is round, supple, with an acidity which will give a certain ardor and a touch of madness but always with a certain density. A finish with tight tannins present.

  • Food pairing

    Entrecôte Charolaise, Head of veal with gribiche sauce.

  • Aeging and Service Temperature

    Service temperature: between 16°C and 17°C

    Ageing potential: 4 to 5 years

  • Awards

    2017: 15,5/20 - Jancis Robinson
    2017 : 89 pts - Wine Enthusiast

Chorey-Les-Beaune "Les Beaumonts"