Wine Advisor
Perrot Minot, Chapelle Chambertin Grand Cru Vieilles Vignes 2015
View analysis
Description
Tasting notes
Reviewed by: Neal Martin
The 2015 Chapelle-Chambertin Vieilles Vignes Grand Cru was more expressive and vibrant on the nose compared to the Griotte Chambertin at this early stage with vivacious blackberry, bergamot, mulberry and violets aromas that come bounding from the glass. The palate is medium-bodied with supple and very fine tannin, a keen line of acidity and a sense of composure and harmony that I found wanting in the Griotte. It gently caresses the senses and leaves a residue of spice on the tongue after it has departed. This is a superb offering from Christophe Perrot-Minot.
Reviewed by: Stephen Tanzer
(these vines are 90 years old, according to Perrot-Minot): Bright red with ruby tones. Very deep aromas of ripe plum, smoky minerality and brown spices; this is more earth-bound while the Griottes is airy and high-pitched. Large-scaled, opulent and full but without any heaviness; in fact this is remarkably light on its feet for a typically warm grand cru site in a hot vintage. Finishes with big, fine-grained, horizontal tnnins that saturate the tongue and lovely lingering spicy perfume.
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.
