Domaine Tollot Beaut Beaune 1er Cru 2016
(Burgundy, France) - [RP 90-92] [BH 90]

Notes from the Winemaker:
Beaune 1er Cru 2016 is a blend of premier crus Les Greves and Clos du Roi from different sections of the Beaune vignoble. These two premier crus are typically bottled separately but blended in 2016 due to the smaller than average vintage. Les Greves combines power with finesse while Clos du Roi provides fine tannins and fresh

Tasting Notes:
The premier crus of Beaune can produce a range of aromas and flavors depending on their position on the slope and location north or south of Beaune. A Beaune premier cru typically features red fruit and red floral aromas, with ripe and fleshy fruit flavors on the palate supported by a moderate level of tannin and acidity. 

Food Pairing:
Red Burgundy might be the world's most flexible food wine. The wine's high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

90-92 Points - Robert Parker's Wine Advocate:
"A blend of two-thirds Clos du Roi and one-third Greves, which are normally bottled separately but forced to cohabit here because of the frost, the 2016 Beaune 1er Cru has a very pure bouquet with red cherries, raspberry preserve and orange blossom aromas, underneath which lies tangible mineralité. The new oak here (30%) is well integrated. The palate is medium-bodied with supple tannin, darker fruit than the Savigny-les-Beaune with more wood tannins toward the finish at the moment. Give this 2 or 3 years to fully integrated once in bottle." - Neal Martin (Dec 2017)

90 Points - Allen Meadows' Burghound:
"Once again the cool and airy nose is generously wooded though it's still possible to discern notes of plum, violet and soft earth scents. There is fine mid-palate concentration to the medium-bodied flavors that possess a beguiling texture before culminating in a firm and lingering finish where the wood imparts a slight bitterness. Here too the underlying material appears to be up to the task of integrating the wood though I underscore that it will likely require several years." (Oct 2018)