2014 Bernard Dugat-Py Mazoyères-Chambertin Grand Cru

SKU #1294858 93-95 points Allen Meadows - Burghound

 In contrast to all of the prior wines in the range this is the first to display any appreciable amount of reduction and even here it doesn't mask the earth and game wisps. There is superb concentration, intensity and muscularity to the big-bodied and overtly powerful flavors that culminate in a robust, tannic, austere and massively long finale. This isn't going to win any awards for refinement but if bold burgundy is in your wheelhouse, this would make for a dramatic choice provided that you have the patience to wait.  (1/2016)

93-95 points Vinous

 (90% vendange entier): Dark red-ruby. Explosive yet airy aromas of black raspberry, espresso and game. Wonderfully silky and fine-grained on the palate, with powerful minerality giving the wine terrific inner-mouth energy. Complex soil tones complement the dark berry and bitter chocolate flavors on the refined, very long finish. (ST)  (1/2016)

91-93 points Robert Parker's Wine Advocate

 The 2014 Mazoyères Chambertin Grand Cru, which comes from same-aged vines just 60 meters away from the Charmes-Chambertin, has a very intense, well defined bouquet: blackberry and raspberry coulis, fine mineralité coming through. I find the new oak less imposing here. The 90% whole bunch fruit works well on the palate; the wine is medium-bodied with firm, slightly abrasive tannins that should soften during the élevage and requisite bottle age. Good density here with plenty of freshness on the finish, this is a wine for long-term keeping. (NM)  (12/2015)

Jancis Robinson

 90% whole bunch. 100% new oak. On the Morey side 50 m from Dugat-Py’s Charmes-Chambertin vines. Sinewy, mineral rather than fruity nose. High toned. Earthy. Savoury, almost sandy textured. No obvious sweetness. Needs lots of time. Very serious. Long. (18/20 points)  (11/2015)

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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.


- 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.


- 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.