Mazis-Chambertin Grand Cru

Grand Cru
Mazis-Chambertin Grand Cru

Grape Variety :

Pinot Noir

Vineyard

Site: the Grand Cru vineyard of Charmes is located below Chambertin, next to Griotte-Chambertin.
History & tradition: small stone houses were built on this plot. The word "mazi" or "masure" used to refer to a small ruined house.
Soil: a mix of red clay, chalk and broken stones.

Viticulture

Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 38 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.

Vinification

Maceration and vinification take 2 to 3 weeks.
- indigenous yeasts
- maceration and fermentation temperatures under total control.

Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.

Ageing

Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.

Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Tasting note by Véronique Boss-Drouhin

"The wine offers and intense and deep colour with powerful and complex aromas of red and black fruits and of liquorice. Structured, with a long aftertaste it develops a lot of finesse and the tannins remains silky. Elegant. A great wine".

Vintage

As every year we sorted the grapes at once to select the most beautiful bunches that were to be kept in whole clusters and to remove berries that could present a lack of maturity. The sanitary state was very satisfactory with almost no rot. Very quickly at the beginning of the fermentations the colours were released and gradually the varietal character of Pinot Noir was expressed. We favoured this aromatic expression to look for balanced wines without too much power. The tannins are nicely melted, the acidity levels from normal to low. The fermentations and macerations lasted about 3 weeks. In the course of the winter, the malolactic fermentations were triggered and proceeded sometimes rather quickly.

Serving

Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.