|Sub-district||Côte de Nuits|
The weight is here and impressive for the vintage. Blackberries and red currants with hints of rose stems and lemon zest on the nose. Full-bodied and layered, it rolls over the palate with lots of fruit and ripe tannins for the vintage. Drink after 2022. Drinking range: 2022 - Rating: 93-93 Nick Stock, www.jamessuckling.com (Feb 2019)
Currently out of stock in our warehouse.
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Better balance and poise than the Nuits village tasted before. Really quite nice ripeness to the fruit. An easy, satisfying Chambolle-Musigny - not simple, but perhaps not with the extreme delicacy you might be hunting as a Chambolle purist. Easy with a supple juiciness and pleasing.L&S(Nov 2018)
The 2017 Chambolle-Musigny Les Baudes 1er Cru has a very perfumed bouquet of brambly red berry fruit infused with pressed rose petal; touches of flint and bay leaf emerge with time. It seems to retract a little with aeration rather than expand. The palate is medium-bodied with fine-grained tannin and quite linear in style, featuring a liberal sprinkling of white pepper and clove toward the finish. Drinking range: 2021 - 2038 Rating: 90-92 Neal Martin, vinous.com(Jan 2019)
Mid crimson. Dusty and peppery on the nose. More dark-fruited and restrained than the Grands Échezeaux. Really beautifully structured and all tied up with itself. Reserved, elegant and perfectly proportioned. Long, so long, and beautifully dry. Fabulous without trying to seduce. Drinking range: 2027 - 2040 Rating: 18.5 Julia Harding MW, www.JancisRobinson.com(Dec 2018)
Domaine Joseph Drouhin
Joseph Drouhin, founded in 1880 and still family owned, are one of the most well-respected names in Burgundy, especially through their flagship wine, the iconic Clos des Mouches. Joseph Drouhin, founded in 1880 and still family owned, are one of the most well respected names in Burgundy, especially through their flagship wine, the iconic Clos des Mouches.
Small refinements continue to be made here. The presses have been changed - a reversion to basket pressing for the reds, and for whites the presses are open - along with a number of other growers they are following the trend to think that slight oxidation of the juice before fermentation is not a problem and may add complexity as well as avoiding later problems of premature oxidation in bottle.
For the reds there has been the introduction of selective whole-bunch fermentation in the Côte de Nuits wines. The house style remains one that 'emphasises the natural elegance of great Burgundies' as they describe it.
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