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Chambolle-Musigny 1er Cru "La Combe d'Orveau"

Chambolle-Musigny 1er Cru "La Combe d'Orveau"

  • 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

      The "La Combe d'Orveau" parcel is situated just above the Musigny Grand Cru. This parcel most probably owes its name to its position in the upper parts of the valley and its south facing exposure: Orveau or le val d'or. It is one of the rare parts of Bourgogne where a Grand Cru, a 1er Cru and a village appellation sit side by side: "En Orveau".

    • Exposition

      South, South-East

    • Soil

      Pebbly, limestone rich soils

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      0 ha 25 a 77 ca - [0,64 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1945

  • 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 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 hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Tasting

      Bright garnet in colour with a delicate nose disclosing fruity and oaky notes. The palate reveals fruity, toasty notes such as black cherry and a firm tannic structure. An elegant, delicate and very distinctive wine.

    • Serve with

      Pigeon with grapes, duck breast with mushrooms, roast turkey

    • Serve at

      14°C to 16°C

    • Cellaring Potential

      10 to 12 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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