2011 Bernard Dugat-Py Mazoyères-Chambertin Grand Cru

SKU #1354991 93-96 points Stephen Tanzer's International Wine Cellar

 (90% vendange entier): Deep, bright ruby: this has to be one of the darkest wines of my November tour. Multifaceted nose offers black fruits, licorice, minerals and a whiff of bloody steak, plus complicating notes of mint and leather. Dense, silky and noble, offering uncanny concentration to its crunchy dark berry and licorice flavors. Imploded today but not overly muscular; in fact, this boasts superb finesse and harmony for a wine from this cellar. Really titillates the taste buds on the sweet, rising finish. I suspect that this grand cru will be accessible in a few years owing to its relative roundness. (ST)  (1/2013)

94-96 points Vinous

 One of the highlights in this range, the 2011 Mazoyères-Chambertin, from a parcel next to Charmes and a stone's throw from Dugat's other Mazoyères parcel (used in the Charmes), is absolutely striking. Sweet herbs, licorice, violets, lavender and spices lift from the glass in an electric, nuanced Burgundy loaded with class. The inclusion of 80% stems gives the Mazoyères a sense of weightlessness that balances the intensity of the fruit beautifully. What a gorgeous wine this is. The 2011 saw 100% new oak. (AG)  (3/2014)

93-95 points Allen Meadows - Burghound

 This is distinctly earthier and presently less aromatically expressive than the Charmes with its slightly sauvage nose of plum, cassis and ample floral character. The intense, muscular and brooding flavors that decidedly less evolved as well with an imposing size and weight that is amplified though the rustic and massively long finish. This can't match the Charmes for refinement though this is a bit more complex and even a touch longer though the Charmes may match it in time. *Don't Miss!*  (1/2013)

Jancis Robinson

 75% whole bunch. 100% new oak. On the Morey side. Very rich on the nose. Ripe blackberries. Then rather fine tannins. Oddly, the most approachable of his grands crus but still pretty rigid and tough on the end. 17.5/20 points  (11/2012)

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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.
Sub-Region:

Burgundy

- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.