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Chambolle-Musigny Premier Cru

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Red Wine
5.0 / 5

0,00 € (75cl cl)

This small village on the Côte de Nuits has been reluctant to expand, so precious is its land. The only thing that has been allowed to grow is a Sully lime tree, 5 meters in circumf... This small village in the Côte de Nuits region has been reluctant to expand, so precious is its land. The only thing that has been allowed to grow is a 5-meter-circumference Sully lime tree! A former dependency of the Abbey of Cîteaux, Chambolle-Musigny boasts two superb Grands Crus and several renowned Premiers Crus. See more

Childcare time 6 to 10 years
Vineyard Côte de Nuits
Grape variety Pinot Noir

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Fruity
Vivacity
Spicy
Aromatic intensity

Technical data

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Terroir

Hard limestone

Surface

00 ha 92 a 60 ca
(total climate)

Exhibition

Southeast

breeding

In 228 L barrels for 10 months (30% new barrels), followed by 5 months of ageing in stainless steel tanks.

Winemaking

Cold pre-fermentation maceration for 10 days, pumping over and punching down with temperature control throughout fermentation.

Type

Red

Serving temperature: 15°C
Its powerful, feminine profile makes it ideal for tasty, sophisticated meats such as game birds in sauce, Bresse capon or long-roasted lamb. The same goes for roast veal, whose subtle fiber will be delicately enveloped by the silky yet dense tannins of Chambolle wines, especially Premiers Crus. For cheeses, prefer mild-tasting ones such as brillat-savarin, reblochon, cîteau, vacherin, brie de Meaux or chaource. Washed-rind cheeses also appreciate its aromatic complexity.

Karine Moréteaux

Chanzy expert advice

Food & wine pairing

Its powerful, feminine profile makes it ideal for tasty, sophisticated meats such as game birds in sauce, Bresse capon or long-roasted lamb. The same goes for roast veal, whose subtle fiber will be delicately enveloped by the silky yet dense tannins of Chambolle wines, especially Premiers Crus. For cheeses, prefer mild-tasting ones such as brillat-savarin, reblochon, cîteau, vacherin, brie de Meaux or chaource. Washed-rind cheeses also appreciate its aromatic complexity.

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