Splendid Chambolle Musigny 2018 realized by the Domaine Michel Noëllat in Vosne-Romanée.
With a worldwide reputation, the Chambolle-Musigny in Côte de Nuits is of a rare delicacy. Added here to a 2018 vintage of very good level, the wine is of a remarkable balance and aromatic power.
Chambolle Musigny 2018
Complex
Powerful
Mineral
Fruity
Woody
Flexible, expressive but delicate this Chambolle Musigny 2018 is worthy of the most beautiful achievements of the appellation.
Among the greatest red wines of Burgundy, Chambolle Musigny in Côte de Nuits is of rare delicacy. Added here to an exceptional vintage, the wine is of remarkable balance and aromatic power.
This red Chambolle Musigny comes from three vines planted in the 1950s, located at the foot of the village on a slightly sandy and marly soil.
The wine is aged for 12 months in oak barrels, a third to half of which are new barrels.
Red wine with floral aromas (violet) and red fruits, it will quickly bring a roasted side. Round, with a delicate and velvety texture.
The keeping of this wine of a very qualitative vintage will be possible up to 10 years.
Eggs in meurette, lamb ribs, delicate cheeses
Full, round Burgundy red wine: pasta and risotto, grilled or roasted pork, roasted veal, sauce or pan-fried, Lamb, poultry, rabbit, roast beef, game birds, liver, kidneys in sauce, skewers, kebab, woks, camembert, brie
Appellation
VillageType of Wine
StillWine Making
Oak casksGrape Variety
Pinot NoirHarvest
ManualBurgundy Region
Côte de NuitsVintage
2018Service
14 to 16 degreesCustody potential
2026
Chambolle-Musigny is a red wine, often regarded as the most “feminine” wine of the Côte de Nuits; its intensity and delicacy express themselves with elegance and subtlety. To the eye, it presents a bright ruby hue with luminous highlights. It may darken a little over time but with no loss of impact. Its bouquet, easily recognisable, is composed of violet and small red fruits (raspberry, strawberry). With further aging it tends towards spiced ripe fruits and prune, or towards truffle, underbrush and animal notes. Rich, fragrant and complex, it lines the palate with silk and lace. Its delicate but fleshy texture in no way detracts from its solid and durable structure. On the sweet side with little trace of acidity, its tannins remain silky-smooth.
With a personality that allies power and feminity, it demands high-flavoured and sophisticated dishes like feathered game (in sauce, for example), well-roasted lamb or a free range capon. Roast veal’s subtle texture would be delicately enveloped by the dense but silky tannins of the Chambolle (especially the Premiers Crus). Cheeses - preferably mild: Brillat-Savarin, Reblochon, Cîteaux, Vacherin, Brie de Meaux or Chaource. Soft-centred cheeses will respond to its great aromatic complexity.
Serving temperatures: 12 to 14°C for young wines,14 to 16°C for older wines.
This little village of the Côte de Nuits, formerly an adjunct of the Abbey of Cîteaux, is unwilling to expand, since to do so would mean encroaching on its precious land (though it has given space to a lime-tree with a girth of 5 metres!).
Two superb appellations Grands Crus are grown here: BONNES-MARES, which links its vineyards to those of Morey-Saint-Denis, and MUSIGNY which overlooks the Clos de Vougeot. The village also boasts among its fine wines a prestigious Premier Cru, Les Amoureuses. Its AOC dates from September 1936, making it one of the first French vineyards to be thus designated.
The slope faces east at altitudes of 250-300 metres with only a shallow covering of soil overlying the parent rock, but fissures in the hard Jurassic limestone allow the roots to seek nourishment deep within the sub-soil. Boulders and gravels in the valley bottom ensure good drainage.
Source : https://www.bourgogne-wines.com
One of the oldest wine-growing families in Vosne Romanée, Domaine Michel Noëllat et fils is nourished by a unique know-how associated with innovative ideas.
Domaine Michel Noëllat in Vosne Romanée produces village, premier crus and Grands Crus de Bourgogne appellations from the Côte de Nuits.
The harvest and vinification are done in a very demanding way: for red wines, the grapes are harvested by hand, sorted, and then transported to the winery in small tanks to avoid crushing the berries and early oxidation.
They are completely destemmed and then put into open stainless steel tanks, the temperatures being controlled by thermo-regulation.
The reds macerate at low temperature for 3 days and then fermentation takes place in the vats for about 2 weeks.
Regular pumping over is carried out and the cap is picked 4 to 5 times during the vinification period.
The wines are aged in French oak barrels of various origins.
The proportion of new barrels is between 30% for the villages and 50% for the 1er Crus and Grands Crus.
Bottling is carried out after 15 to 18 months of ageing in barrels.
