Purchase this Product and Earn 2,464.00 DiineOut Points (RM11.30)

Domaine Robert Groffier Chambolle-Musigny 1er Cru 'Les Hauts Doix' 2019

75cl / 13%

“The 2019 Chambolle-Musigny Les Hauts Doix 1er Cru comes from 80-year-old vines, this blend including 50% whole bunches.

It has a powerful nose with iris and sous-bois aromas infusing the predominantly black fruit.

The palate is medium-bodied with crisp tannins, full of tension and quite precise, yet still a little “compact” on the finish.

It will require three or four years to unfold once in bottle.”

~ Neal Martin, Vinous

Earn 2,464.00 DiineOut Points
RM1,232.00

Tasting Notes

Colour: Bright mid purple
Nose: Very perfumed in bouquet, with a magical weight of dark raspberry fruit.
Palate: There is a little touch of the whole bunches on the nose, more at the finish where it delivers a fresher, indeed mineral feel, while it is the main body of the just ripe fruit which fills out the middle palate. Toasty oak to finish. (JM)
Grape Varieties: 100% Pinot Noir
Awards: 91-93pts – Vinous; 93-95pts – Jasper Morris-Inside Burgundy

History of Domaine Robert Groffier Père & Fils

Domaine Robert Groffier Père & Fils is based in the village of Morey-Saint-Denis and is famous for having some of the most enviable sites in the Côte de Nuits, including a full hectare within Chambolle-Musigny Premier Cru Les Amoureuses – one of the most fiercely collected vineyards in Burgundy.

The domaine also has a full hectare of vines in the Bonnes Mares Grand Cru and half a hectare of Chambertin Clos de Bèze, as well as plots in Chambolle-Musigny Premier Cru Les Hauts Doix and Premier Cru Les Sentiers, and a village Gevrey-Chambertin Les Seuvrées.

The estate’s origins date back to the 19th century when Frédéric Groffier began growing grapes in the Côte de Nuits. Jules Groffier took over in the 1950s, and the domaine was named after his son Robert when the estate started to bottle and sell its own wines. Today it is run by Robert Groffier’s grandson Nicolas Groffier.

The estate typically uses 20 to 25% whole-bunch fermentation, with grapes chilled for a week prior to fermentation to increase aromatic complexity. The wines undergo fairly extended maceration of 20 days, with frequent but short punch-downs, prior to being pressed off skins and matured in barrel. The Grands Crus see 100% new oak, the Premiers Crus and village wines significantly less.

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Domaine Robert Groffier Chambolle-Musigny 1er Cru 'Les Hauts Doix' 2019 2

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