Monthelie les Toisières

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

Crushed plum colour with shades of old rose. Once again, an expressive and seductive nose; more ‘fragrant’, with a patchouli element mixed with strawberry, raspberry and a more Napoleonic cherry; the floral aspect is also expressive with a slightly less open peony, a bed of small blue flowers – pansies and cornflowers, some violet, and just a hint of bergamot. With prolonged aeration, the patchouli fades and the raspberry develops a jammy character.
Peppery on the palate, with strong mineral expression and the ever-present limestone rock; pepper bounces off this rock and gains power, evoking at times Espelette pepper and even bird’s eye chilli; a clear note of root ginger, (acacia) bark, a note of cherry and redcurrant kernel. We are surprised by how mineral it is on the palate; there are even metallic, ferruginous flashes.
The finish shows a marked sapidity, with a saline note, cherry kernel, steel wool, charcoal pellets, clinker; beautiful length and persistence, resolutely mineral but also sanguine (game bird blood). 92+
From the spring of 2027, Limousin or Charolais beef tartare with fries, skirt steak or veal with fries again, though the wine would easily stand up to French beans or spinach or a well-peppered duck breast with cherries.

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