Wine Advisor
Bernard Dugat-Py, Mazoyeres Chambertin Grand Cru 2011
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Description
Tasting notes
Reviewed by: Antonio Galloni
One of the highlights in this range, the 2011 Mazoyères-Chambertin, from a parcel next to Charmes and a stone's throw from Dugat's other Mazoyères parcel (used in the Charmes), is absolutely striking. Sweet herbs, licorice, violets, lavender and spices lift from the glass in an electric, nuanced Burgundy loaded with class. The inclusion of 80% stems gives the Mazoyères a sense of weightlessness that balances the intensity of the fruit beautifully. What a gorgeous wine this is. The 2011 saw 100% new oak.
Reviewed by: Stephen Tanzer
(90% vendange entier): Deep, bright ruby: this has to be one of the darkest wines of my November tour. Multifaceted nose offers black fruits, licorice, minerals and a whiff of bloody steak, plus complicating notes of mint and leather. Dense, silky and noble, offering uncanny concentration to its crunchy dark berry and licorice flavors. Imploded today but not overly muscular; in fact, this boasts superb finesse and harmony for a wine from this cellar. Really titillates the taste buds on the sweet, rising finish. I suspect that this grand cru will be accessible in a few years owing to its relative roundness.
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.
