Drink from now-2025
100% destemmed bunches, short cold maceration, two "pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction. Total vatting time: 23 days. Pressing: pneumatic press. Total elevage: 21 months Oak used : 50% new oak barrels lightly toasted. Operations performed during ageing : One racking after malolactic fermentation. Filtration: No fining, no filtration All the ageing operations are carried out according to the lunar calendar
Appellation d’origine Controlée: Mazis-Chambertin Grand Cru
Category: Grand Cru appellation
Region: Côte de Nuits
Producing Commune: Gevrey-Chambertin
On the Route des Grand Crus lies the Mazis-Chambertin Vineyard. It shares borders with the Grand Crus Clos de Beze and Ruchottes and the Premier Cru Fonteny. These vines are on an east facing slope and grow in alluvial soils from the Jurassic era mixed with slope wash from the higher part of the hillside.
The subsoil is limestone from the Jurassic with elements coming from the top part of the hillside. The brown top soil is only 10cm deep.
Bunches 100% de-stemmed.
Six day cold maceration, a natural start to alcoholic fermentation with push downs twice a day during this period, reducing to one a day. Then short pump-overs during the phase of maceration after the ferment.
Vatting time: 23 days.
Harvested by hand.
Ageing 21 months in new oak barrels (100% new oak, lightly toasted).
One racking during the ageing period.
No filtration and fining. Directly from the barrel.
All the ageing operations are carried out according to the lunar calendar.
18 Points - Stephen Brook
The World of Fine Wine
91-94 Points - Allen Meadows