Wine Advisor
Robert Groffier, Chambolle Musigny 1er Cru Les Amoureuses 2018
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Description
Tasting notes
Reviewed by: Neal Martin
The 2018 Chambolle-Musigny Les Amoureuses 1er Cru is quite heady on the nose, though just stops short of overripeness. There's just a soupçon of VA, that gives it a bit of lift. There may be some grilled berries here. The palate is medium-bodied with grainy tannins, fine acidity, quite compact and sinewy for an Amoureuses. Then, it gradually reveals amplitude and complexity towards the finish. Give it another couple of years to see if there is improvement, but there is pedigree. Tasted blind at the Burgfest 2018 red tasting.
Reviewed by: Neal Martin
The 2018 Chambolle-Musigny Les Amoureuses 1er Cru contains less whole-bunch fruit, at 50%, but the same level of new oak, at 25%. The bouquet is more closed and reticent than the Bonnes-Mares at the moment, and the fruit is slightly darker. Touches of iodine emerge with time. The palate is medium-bodied with crunchy red berry fruit and a fine bead of acidity. Very pure, showing gentle grip toward the finish. I appreciate the elegance of Amoureses. <em>Bon vin</em>... but it needs time.
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.
