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

75cl / 14%

“Matured in 25% new oak and 90% whole bunches, the 2019 Chambolle-Musigny Les Sentiers 1er Cru is the most opulent of Groffier’s 2019s with kirsch and orange zest infusing the red berry fruit.

The palate is medium-bodied with a little oak to be subsumed on the entry. Good weight, quite muscular for a Chambolle with liberally sprinkled black pepper enhancing the finish.

A little stocky, bottle age will smooth any jagged corners.”

~ Neal Martin, Vinous

Earn 2,464.00 DiineOut Points

Tasting Notes

Colour: Rich purple
Nose: A slightly pruny nose here, the fruit has got ripe.
Palate: Very sumptuous in the mouth not too dry at the finish, this is actually really good wine in a riper fruit style, and the whole bunch usage leaves a fresher finish 80% whole bunch, 20% new wood, 80 year old vines, on clay soil below Bonnes Mares. (JM)
Grape Varieties: 100% Pinot Noir
Awards: 91-93pts – Vinous; 91-94pts – 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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