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Mazis-Chambertin Grand Cru

Mazis-Chambertin Grand Cru

  • The vintage
    • The weather conditions in 2015 were outstanding and the vintage is characterised by its rich and very distinctive style. Excellent ageing potential.

  • Appellation
    description
    • Introduction

      This climat is named after the small houses known as "Mazis" that used to be present on this parcel. It is the most northern of the Gevrey-Chambertin Grands Crus. Our parcel lies in the"Mazis Haut" (upper Mazis) and offers a unique terroir composed of an alluvial cone where scree from the valley has gathered. The wines produced in this climat are seductive, lively and very deep.

    • Exposure

      East

    • Soils

      Shallow soils

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      1 ha 55 a 98 ca [3,85 Acres]

    • Characteristics of our plot

      Years of plantation

      1930 à 1945, 1959, 1974, 2007

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 16-18 months in French oak barrels (60% new oak and 40% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Tasting

      This wine reveals a deep ruby red hue and intense notes of oak, spice and red fruits on the nose. The palate offers the same aromas and the nose with a harmonious combination of fruity and oaky notes. With its smooth tannins and long, lingering finish, this well-balanced wine is the epitome of elegance.

    • Serve with

      Steak in a mushroom sauce, game stew, glazed duck breast,roast saddle of lamb

    • Serve at

      16°C

    • Ageing potential

      10 to 25 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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