Chambolle-Musigny 1er Cru "Les Fuées"
The vintage
2021 is a rare vintage. The bud burst took place ten days earlier than anticipated on the 4 April. Then, during the nights of the 5, 6 and 7 April, temperatures fell well below as low as -8 °C. From May through until July the weather was cool and humid. Flowering took place mid-June. The harvests began on the 21 September and drew to a close on the 30 September. Our red wines are seductive, intensely fragrant and spicy (notes of white pepper and cinnamon). 2021 offers a classic Burgundian style with delicate tannins, excellent aromatic intensity and notes of juicy, zesty red berries and remarkable balance. This is an elegant and immensely pleasurable vintage.
Appellation
descriptionIntroduction
The "Les Fuées" parcel is situated in the North of the village, just after Bonnes-Mares Grand Cru.
Exposition
East, South-East
Soil
Clay-limestone
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 18 a 97 ca - [0,47 Acres]
Characteristics of our plot
Years the vines were planted
1944, 2011
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 punched down 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 months in French oak barrels (40-50% new oak and 50-60% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.
Tasting
Tasting
Intense ruby red hue. The nose reveals intense and complex aromas of ripe fruits underpinned by a touch of smoke and spice. The smooth attack gives way to a full-bodied, elegant palate.
Serve with
Feathered game, pheasant, deer, wild boar, veal sweetbreads
Serve at
14°C to 16°C
Cellaring Potential
10 to 12 years
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