Presentation
In a class of its own. Internationally renowned, the little village of Chambolle summarizes the best that Burgundy has to offer in terms of elegance, depth, complexity, subtlety, and delicateness. Its wines are rare and boast somewhat of an extra dimension. They never cease to amaze, always revealing an unexpected palette of aromas and flavours. The Delaunay family, who lived in Chambolle until 1954, still has a sentimental attachment to this village and for whom this appellation is in a class of its own.
Terroir
The grapes for our cuvée come from four plots (“Les Chardannes”, “Les Herbues”, “Les Gamaires” and “Aux Échanges”) which are all located in the northeastern part of the appellation, at altitudes of between 250 and 300 metres where the calcareous clay soil is relatively deep, on the edge of the Morey-Saint-Denis appellation.
Winemaking
From four parcels bordering Morey-Saint-Denis, this Chambolle was hand-harvested at optimal ripeness. The grapes were fully destemmed. Fermentation began spontaneously with indigenous yeasts after a short cold pre-fermentation maceration. The vatting lasted 17 days, with daily pump-overs during the early stages of fermentation, followed by a few gentle punch-downs toward the end. The wine was aged on fine lees for 16 months in fine-grain oak barrels from Central France, 40% of which were new.
Varietal
Pinot Noir : 100%
Specifications
Production volume : 1,456 BOTTLES, 12 MAGNUMS
Contains sulphites.
Tasting
Bright vermilion red colour. The nose is elegant and fairly complex, combining spicy and balsamic notes (cedar, camphor) with floral nuances (iris, narcissus) and a delicate fruit profile of cherry, morello cherry and raspberry, enhanced by a subtle woody touch reminiscent of fresh almond and incense. The palate is light and airy, carried by a lively energy and fine-grained tannins. Persistent, it reveals flavours of morello cherry alongside roasted woody notes (coffee, blond tobacco), extending the tasting with finesse and elegance.
Food pairings
This wine is perfect with beef rib steak simply grilled a la plancha, or creamy veal sweetbreads. It can also be paired with spicier dishes such as tajine with olives.
Reviews
Tim Atkin
Jasper Morris
Jancis Robinson