Wine Advisor
Perrot Minot, Chapelle Chambertin Grand Cru Vieilles Vignes 2013
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Description
Tasting notes
Reviewed by: Neal Martin
The 2013 Chapelle-Chambertin Vieilles Vignes Grand Cru is slightly deeper in color than the Charmes-Chambertin at this early stage. It already offers crystalline red cherry and strawberry fruit that I hope will be in situ once in bottle. The fruit is a little darker, an equal mixture of red and black fruit flavors. The palate is medium-bodied with a gentle grip. There is clearly good extract here, and it concludes with a masculine, foursquare, slightly chalky finish that suggests it will require several years in bottle. This is very fine.
Reviewed by: Stephen Tanzer
The 2013 Chapelle-Chambertin is one of the darker, spicier Grand Crus in the lineup. Here it is the wine's depth and mid-palate intensity that stand out most, especially in a year in which the wines are generally brighter in style. The powerful, explosive finish holds plenty of allure, though, especially for those with the patience to cellar the 2013 until at least age ten or so.
About the Producer
Perrot Minot's attitude toward Perrot Minot Biodiversity encouraged For several years, Christophe Perrot-Minot has favored the use of products approved for organic farming and reduced the doses of conventional products prescribed, thanks to the observation of the weather, wind, humidity and heat. It also strives to recreate a microbial life in its soils and to improve its structure by practicing systematic plowing and winter ridging of the feet. Limited returns Guyot pruning is relatively short to limit the release of grapes and allow good ripening of the berries. The practice of leaf stripping and green harvesting can be useful depending on the vintage to guarantee optimum ripeness of the fruit. Very supervised harvests The harvest is exclusively manual and sorted a first time in the vineyard, then transported in small crates for a second passage on a sorting table. All the grapes are cut in half to check their sanitary condition and to eliminate any that are not perfectly ripe. Depending on the vintage, a proportion of the whole harvest is put into vats. It is transported in small bins, which allows the logs to be kept intact and the most natural and accurate expression of the terroir possible. The logs are calibrated in order to keep only the source millerandage of the oldest and most authentic vines. The estate is looking for a production of around 25 to 30 hl/ha for the whole production.
