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Menu du Jour Lunch and Wine Tasting with Sommelier Emmanuel Thibout at Restaurant Le Vintage, Domaine Mongeard-Mugneret - From Lyon to Paris: Total Immersion in Burgundy and Champagne 2023 by ombiasy WineTours

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From Lyon to Paris: Total Immersion in Burgundy and Champagne 2023 by ombiasy WineTours took place from Sunday, July 02 - Thursday, July 13, 2023. The tour started in Lyon and ended in Paris.

Following the visit of Domaine Faively in the morning:

Cellar Tour and Tasting at Domaine Faiveley in Nuits-Saint-George, Côte de Nuits - From Lyon to Paris: Total Immersion in Burgundy and Champagne 2023 by ombiasy WineTours

we drove to Vosne-Romanée for lunch and a tasting.

The restaurant, where we had lunch, was part of the upscale Hotel Le Richebourg, which was part of the prestigious Domaine Mongeard-Mugneret. The estate has about 75 acres of land in around 35 different vineyards including four grand cru parcels: Échezeaux, Grands Échezeaux, Clos de Vougeot and Richebourg. 

We had lunch at Restaurant Le Vintage, followed by a tasting with Sommelier Emmanuel Thibout of wines from Domaine Mongeard-Mugneret. 

Hotel Le Richebourg et Restaurnat Le Vintage - L'avis de Gault&Millau
 
Niché dans le prestigieux domaine Mongeard-Mugneret, ce refuge aux allures contemporaines a été aménagé en lieu et place d’une ancienne ferme pour proposer aux visiteurs de prolonger l’expérience par une vraie immersion au cœur du vignoble. On s’installe dans l’une des 30 chambres et suites au design épuré : œuvres d’art, mobilier design et, pour certaines, de petites terrasses qui offrent de belles échappées sur les vignes ou les ruelles du village. Et on poursuit la visite par la découverte de l’exploitation familiale (depuis 8 générations) qui s’étend sur environ 30 ha, avec dégustations à la clé. La table Le Vintage et un remarquable VineaSpa, qui réunit sauna, hammam, bains bouillonnants, viennent compléter l’offre de cette adresse, idéalement située sur la mythique route des grands crus de Bourgogne…
 
Mongeard Mugneret - Benchmark Wine Group

The Mongeard family origins date back to 1620 in the commune of Vosne-Romanée in Burgundy. 

Situated in between Dijon and Beaune, the Domaine Mongeard-Mugneret was renamed in 1945 after the marriage of Eugène Mongeard and Edmée Mugneret which allowed both families vineyards to combine, thus increasing the size of their joint domaine. 

Their son Jean began bottling wine for the first time and released it commercially under the new name. Jean also began selling estate fruit to high-end producers such as Marquis d’Angerville and Henri Gouges. 

Today the estate has about 75 acres of land in around 35 different vineyards including four grand cru parcels: Échezeaux, Grands Échezeaux, Clos de Vougeot and Richebourg. With a specialty in producing high-end examples of the Pinot Noir grape vartiety, the domaine also releases some Chardonnay and Aligoté white wines.

About the Winery - Vineyard Brands
 
The Mongeard family arrived in Vosne-Romanée in the eighteenth century, with records showing a Mongeard working as vigneron for Domaine de la Romanée-Conti in 1786. In 1945, Jean Mongeard, whose mother was a Mugneret, found himself making wine at the age of 16 in the place of his father who had died years earlier. The entire 1945 crop was purchased by Baron le Roy, Marquis d’Angerville, and Henri Gouges. Gouges instructed the young Mongeard to personally bottle the wines, rather than sell in barrel. In 1975, Vincent Mongeard, Jean’s son, began working alongside his father and became responsible for viticulture and vinification of the domaine’s wines. He persuaded his father to return to the traditional method of bottling, without filtration, filtering only with certain vintages. Jean Mongeard retired in 1995, and Vincent assumed complete leadership of the domaine. 
 
Today, Domaine Mongeard-Mugneret covers a total area of more than 75 acres, split among 35 appellations. The varied range of climats in which the Mongeards own vineyards results, naturally, in wines of great diversity.
 
Arriving



Lunch











Tasting









Bye-bye

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