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Perrot Minot, Mazoyeres Chambertin Grand Cru Vieilles Vignes 2011
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Description
Perrot Minot, Mazoyeres Chambertin, Grand Cru, VV, Burgundy, France, Still, Red, 2011
Tasting notes
Reviewed by: Stephen Tanzer
Full, dark red. Redcurrant, iron and a hint of game on the slightly wild nose. More masculine and structured than the Charmes and considerably tighter today, with pepper and spice notes from some whole-cluster fermentation accenting the wine's dark berry flavors. Very tactile, minerally wine with a savory finish and little in the way of easy sweetness. This needs a good six or seven years of patience.
Reviewed by: Stephen Tanzer
(vinified with 50% whole clusters): Bright medium ruby. Wild aromas of blueberry, blackberry, gibier, animal fur, pepper and spices; an essence of Gevrey. Juicy, savory and tightly wound but not hard; tricky to taste after the creaminess of the Chapelle but pure and long, with totally ripe tannins and lingering notes of pepper, licorice and spice. Just a touch of stem bitterness on the back end. Very promising grand cru but this will need time in bottle.
Reviewed by: Neal Martin
The 2011 Mazoyeres-Chambertin Grand Cru includes 40% whole-cluster fruit. It offers an attractive, floral bouquet with violet petals infusing the dark cherry and boysenberry fruit, the mineralite eventually surfacing with aeration. The palate is medium-bodied with a saline entry. Nice structure here with pure citrus fruit and a crisp, dark cherry and boysenberry finish that is full of vigor – quite similar in fact to the Charmes-Chambertin in style. Drink 2017-2030. Importer: DNS Wines LLC – www.dnswines.com (CA) and also Lea & Sandeman, Justerini & Brooks and Berkmann.
Reviewed by: Neal Martin
Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. The Mazoyeres-Chambertin Grand Cru 2011 from Perrot-Minot is showing a touch of reduction on the nose with tightly wound red berry fruit that need to be unleashed. At the moment the aromatics feel straitjacketed. The palate is ripe and rounded on the entry, fat in the mouth, with lugubrious raspberry and cassis fruit, however, it is missing some finesse on the smudged finish.
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.
