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6227 MARC ROY GEVREY CHAMBERTIN CUVEE ALEXANDRINE 2014 750ml
6227 MARC ROY GEVREY CHAMBERTIN CUVEE ALEXANDRINE 2014 750ml


 
Price HK$950.00

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Code: F04130010CAJ2014
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"100% Millerandage" wine.

CUVEE ALEXANDRINE is a special wine which is made of 100% "Millerandage" grapes. For the skilful Burgundy producers, it is very precious and preferable phenomenon. There is a famous story that Henri Jayer loved millerandage so much. Millerandage does not happen every year. So CUVEE ALEXANDRINE is produced in the year which millerandage happened. Millerandage grape has small berries, means berry has thick skin and contains more polyphenol. This phenomenon brings complexity and long aging potential to the wine. As far as we know, only Marc Roy and Prieure-Roch produce "100% millerandage" wine.

From Wikipedia, the free encyclopedia
A grape cluster with signs of millerandage with small, immature berries scattered throughout the bunch.

Millerandage (or shot berries, hens and chicks and pumpkins and peas) is a potential viticultural hazard problem in which grapebunches contain berries that differ greatly in size and, most importantly, maturity. Its most common cause cold, rainy or otherwise bad weather during the flowering stage of the vines though other factors, such as boron deficiency or fanleaf degeneration, may also play a role.[1]

While millerandage will always cause a drop in yield, its potential impact on wine quality will vary, particularly by grape variety. For some varieties that are prone to uneven ripeness within a cluster, such as Sangiovese, Zinfandel and Gewürztraminer, the development of millerandage may be unfavorable due to "green flavors" from the potentially unripe grapes hidden within the cluster. For other varieties, such as Pinot noir or the Mendoza clone of Chardonnay, wine quality could potentially be improved due to the reduced overall berry size and higher skin to juice ratio.[1]

Influence on wine quality

While millerandage will always have an economic impact in reduced harvest yields, it may not always have a negative impact on the resulting quality of the wine. In some areas, such as the New World wine regions of Australia, California and New Zealand, the presence of millerandage in the a vineyard can be seen as a positive quality for a vintage due to the reduced average berry-size.[1] Some growers will even use chemical sprays to deliberately encourage millerandage.[4]

However, the small, seedless berries may never fully ripen and stay hard and green (with high acid) throughout the growing season. Some growers may choose to remove clusters with high preponderance of millerandge through green harvesting or choose to harvest the entirety of the crop later at higher ripeness levels to balance the high acid and potentially "green flavors" of the shot berries. Other growers will remove the grape post-harvest at a sorting table along with other MOG.[5]





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