Wine Advisor
Bernard Dugat-Py, Mazoyeres Chambertin Grand Cru 2010
View analysis
Description
Tasting notes
Reviewed by: Antonio Galloni
The 2010 Mazoyeres-Chambertin explodes from the glass with tons of mineral-driven energy and vibrancy. It is a striking wine layered with saline notes that wrap around the red fruit with tons of intensity, conveying a sense of urgency that is thrilling. Bright red berries, flowers, mint and licorice saturate the palate on the piercing finish. The use of 100% whole clusters gives the wine much of its aromatic brilliance and delineation. This is another 2010 that is clearly built for the long haul as evidenced by the huge tannic finish. Anticipated maturity: 2025-2045. Bernard Dugat began picking on September 21. The harvest took place over 6 days and yields came in at less than 25 hectoliters per hectare. Dugat told me that worked out to about 105 barrels for 10.5 hectares of vineyards! The malos proceeded at a very slow pace and the wines weren’t racked until September, except for the Mazoyeres, which had not yet been racked at the time of my November visit. Most of the wines were made with a high percentage of stems, as noted below. Importer: The Sorting Table, LLC, 1700 Second Street Suite 380 Napa, CA 94559 ; tel: 707-603-1466
About the Producer
Domaine Dugat-Py is located in the Gevrey-Chambertin appellation and has been rated by Robert Parker as one of the best châteaux in Burgundy. The Dugat family, the founders of Château Dugat, have been making wine for generations and began growing grapes in Gevrey-Chambertin in the early 17th century. The current owner, Bernard Dugat-Py, is the twelfth generation of the family to have dedicated himself to using his unique knowledge of winemaking to work in the vineyards and offer wines in the spirit and style of his ancestors for over four centuries. Château Duga's philosophy in winemaking is to "minimise human intervention", to preserve the original quality of the grapes and to allow the wine to develop fully in the bottle. The majority of vintages in the vineyard are 100% destemmed, but there are exceptions (such as the 2002 vintage). After destemming, the grapes are fermented in concrete or wooden fermenters for 3-4 weeks. The percentage of new oak barrels is renewed depending on the year's production, with a minimum of 20%. After fermentation, the wine is usually aged in wooden barrels for 14-20 months, without clarification or filtration before bottling. The main wines produced by Château Duga include Chambertin, Charmes-Chambertin, Mazis-Chambertin and Gevrey-Chambertin wines. For almost 10 years, this 10-hectare estate has been releasing a succession of great wines, a testament to the Duggar family's constant quest for excellence. The wines produced here, like most Burgundy wines, are intense and full-bodied, none of which are meant to be enjoyed in a short period of time. Even in the lighter vintages, the wines still require 4-6 years of cellaring. In the case of fine wines, even 10-12 years of bottle ageing is required.
