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Chorey-les-Beaune Les Beaumonts 2012 - Arnoux Père et Fils
Domaine Arnoux Père et Fils

CHOREY-LES-BEAUNE LES BEAUMONTS 2012 - ARNOUX PÈRE ET FILS

  France
SORRY GUYS, WE RAN OUT OF THIS ONE

One Collectible Vintage!

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Why do we love it?

We'll share 3 elements and you will understand everything:

  1. Pinot Noir
  2. Burgundy
  3. A collectible vintage!

Chorey-Les-Beaune Les Beaumonts 2012 is an iconic Pinot Noir from the homonymous vineyard, from a family, boutique winery, Arnoux Pere & Fils.

Featuring all the know-how and family tradition, the Arnoux family, headed by Pascal, creates wines with respect to the terroir and the region's identity. Limited interventions, excellent soils and the leading varieties of Burgundy, give wines of unparalleled finesse and classic elegance. If, to all the above, you add that we are talking about a Pinot Noir from the limited vintage of 2012 then it is easy to conclude that we are talking about a collectible wine. 2012 was a very difficult year from March onwards and practically a large part of the crop was lost. However, Master of Wine Clive Coats claims that the 2012 season is one of the most classic vintages, and in the long run it will develop into a great Burgundy. Its extremely limited production makes it the Holy Grail of the collectors. Chorey-Les-Beaune Les Beaumonts 2012 comes from 25-year old vines and matures for 12 months in French oak barrels. The 6 years in the bottle give incredible complexity and highlight the earthy aromas of the variety.

A true beauty in strictly limited bottles!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has bright ruby color with garnet hues.

A nose that wins you over from the first moment with juicy red fruits such as strawberry, cherry, framboise and cranberry. Notes of cinnamon, all spice and nutmeg, accompanied by lavender and herbs, create an impressive aromatic bouquet.

On the palate it has medium body, crisp acidity and lacy tannins. Fresh red fruits such as strawberry, wild cherry, framboise, red currant meet black tea, marjoram, lavender and mushroom. Enjoyable herbaceous after-taste that lasts.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13%
Origin Burgundy, France
Variety Pinot Noir
Aromas strawberry, cherry, framboise, cranberry, cinnamon, nutmeg, lavender, herbs.
Bottle Size 750ml
Barrique 12 months
Serving temperature 15°C
Aging 10 years
Closure Cork
Organic No

CHOREY-LES-BEAUNE LES BEAUMONTS 2012 - ARNOUX PÈRE ET FILS

PAIR IT

with tuna fillet or with a slow roasted beef fillet.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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