Wine Advisor
Robert Groffier, Chambolle Musigny 1er Cru Les Amoureuses 1995
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Description
Tasting notes
Reviewed by: Pierre Rovani
A superb wine, the dark-colored Chambolle-Musigny Les Amoureuses reveals an attractive nose composed of black cherries and violets and a fabulously chewy, thick and velvety mouth densely packed with flowers, berries and a touch of earth. Full-bodied, this outstanding offering can be drunk in 5 years, or cellared until 2010. This note is the result of tastings I did in Burgundy between January 7 and January 29. I was impressed with Robert Groffier's 1995s. They displayed good ripeness, concentration and structure. It is the first vintage where his wines will not be subjected to either a fining or filtration. I have purchased, drunk and cellared some of his previous vintages (and sold them when I worked in retail) and have seen the heights this domaine is capable of achieving. A Peter Vezan Selection (Paris Fax # 011-33-1-42-65-42-93), importers include : North Berkeley Imports, Berkeley, CA; tel (510) 848-8910.
About the Producer
The Groffier family are among the best wine makers in the Côte de Nuits. Originally founded by Robert Groffier’s father, Jules in the 1950s, the domaine is now run by Robert’s grandson, Nicolas. The domaine consists of almost 8 ha of fine vineyards, including 1 ha of Bonnes Mares, almost 0.5 ha of Chambertin Clos de Bèze and a full 1 ha of Chambolle-Musigny Les Amoureuses (the biggest single owner of this vineyard). The wine making technique is flexible and the proportion of stems to be retained is decided annually. nowadays, up to 20% of stems are retained, compared to 50% 20 years ago. The destemed grapes are transferred to stainless steel vats without crushing and cooled to 10-12 degrees so the natural yeast fermentation starts 4-5 days later – to allow further extraction of colour from the skins. Frequent short pigeages are done, and the temperature is allowed to rise up to 35 degrees – which retains even more colour to the liquid. After 17-20 days maceration, the temperature descends to 20-22 degrees and after pressing age in oak, the percentage of new one vary per cuvée and vintage – from none to the Bourgogne to up to 100% for the grand crus. The wines are only racked once, usually only a year after the vintage. The wines return to vat as the new vintage is put into barrel, so only one vintage is in barrel at any time. The wines are bottled without fining or filtration.
