Monthelie les Toisières

Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris

Robe of redcurrant jam to medium garnet, quite luminous. A fine nose that reveals the brightness and elegance of the limestone rock; tender aromas of raspberries and strawberries; tender cherries; smoke – a fire in the hearth, warm ashes; pretty flowers – an abundance of roses with fine, tender and sensual scents, carnations in bloom; plenty of charm; very seductive.

Some balsamic notes evoke perfumes, foundations and lipsticks; and there’s eucalyptus, a really nice pink pepper, cinnamon and nutmeg.

Fine mouthfeel, with delicate notes of cherry, raspberry and plum, all richly peppered – Sichuan pepper but also Espelette pepper; fine herbs and cooked aromatic plants, including mint, coriander, verbena; damson.

The finish is focused, still very peppery, and, here, we discover a marked saline aspect; substantial length; finesse that never wavers; juicy right to the end; and a loquacious persistence in which the soil, spices and traces of fruit intermingle in wonderful harmony.

Pair with horse tartare, or Limousin beef tartare, introduced for a very brief moment to the frying pan; in two or three years, you can drink it with cockerel, chips and peas; rabbit with bacon and mushrooms; or veal paupiettes. 92–93. A Monthélie with a clear nod to Chambolle.

Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris

Light robe here, too; it would seem that François and Thomas strongly restricted the extractions here. An elegant nose that presents rather vertical, and is altogether quite strongly marked by a fine minerality, and quite a lot of depth. Red berries tending towards jam; raspberries; sweet cherries; mara des bois strawberries and strawberry jam; aquatic flowers; rubber; red carnations still in bud; blackcurrants; blueberries; a balsamic note that evokes certain makeup foundations.
Fresh palate, very balanced; aligns closely with the nose, the dynamic fruit is excited by an expressive acidity; here, again, pink and white peppers are powerfully present; added to this is Espelette pepper, clearly discernible; a liquorice stick; returning to the fruit, cherry dominates but more of a morello type; touches of blackberries; redcurrants; mint; verbena; we perceive citrus fruits in the background that express themselves more and more during retro-olfaction; orange to blood orange; kumquat; and even pomelo – flesh and zest; we can even mention pomegranate and cranberry.
Very focused finish; tannins of wonderful maturity; it is the soil that dominates the fruit in the length – soil in which we feel the structure of dense and tight matter; leather; bark, but without the slightest hardness; and still a lot of juice as it persists. 91–92.
In three years, this wine will pair perfectly with a fried roast chicken and peas; in five years, with rabbit, mushrooms and lardons; if you want to open it right away, it can accompany guinea fowl in grapes or pheasant with girolles, nothing too wild; the wine is pleasant just as it is.

Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris

Very light garnet robe. Red fruit jelly on the nose with fleeting notes of quince and apricot; floral with notes of resin; geranium, in particular; violet and peony stems. Some slightly meaty notes – sausage meat, a cut of veal starting to spoil, undergrowth and mushrooms (some aromas recall the expression of the wines of Fronsadais).
Full-bodied on the palate, easy to drink; nice freshness, almost mentholated; candied cherry, candied raspberry, strong pink pepper, marshmallow, black pepper, leather, plums and prunes, blackberry jelly, peppers bordering on cayenne pepper; redcurrant jam and a touch of marmalade and quince.
The finish is very focused; the minerality of the soil really comes to the fore now and this is what gives the wine its length; there is a metallic presence of iron, steel wool, clinker. Substantial length. 90–91