Domaine Denis Bachelet Charmes-Chambertin Grand Cru Vieilles Vignes 2012
Pinot Noir
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Parker
Robert
Product Details
Varietal
Producer
Vintage
2012
Size
750ML
Features
Collectible
Boutique
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Somm Note
Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The bad news is that this year there are only three barrels of the 2012 Charmes Chambertin Vielles Vignes instead of the usual eight, since the ancient vines were pole-axed by coulure during the season. Denis explained that the soils here are very shallow, 20cm until you hit the bedrock, and the grapes, what is left of them, tend to ripen easily. What makes it special is that Denis’ parcel lies on a part of the vineyard next to Mazoyeres whereby the limestone from the Combe d’Orveau eroded and tumbled into the climat. It has an exquisite bouquet with mineral rich dark berry fruit, blackberry and raspberry leaf, subtle dried violet petal scents, though not as pronounced as others from this vineyard. The palate is beautifully balanced, nonchalant and self-effacing. The black and red fruit are mingling together and there is nigh perfect acidity on the finish that lingers long in the mouth. This is totally entrancing – but these days I expect nothing less from Denis Bachelet.
Barrel Sample: 96-99
Other Vintages
2016-
Parker
Robert - Decanter
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Parker
Robert
When Denis Bachelet took on the domaine in 1983 it covered just 1.8 hectares. Not much, but what there was, was prime land – grand cru in Charmes-Chambertin, a bit of Gevrey-Chambertin on both village and premier cru level and one parcel in the regional Bourgogne appellation. All planted with old vines. But since his grandparents had retired in 1973 everything had to be built up from scratch again. There was no cellar, no equipment. The most recent acquisitions were in 2011 when more Côte de Nuits-Villages and Gevrey-Chambertin Les Evocelles were added to the domaine.
At Domaine Bachelet the work is conducted along the lines of lutte raisonnée, sustainable viticulture. The grapes are 100% destemmed, then crushed for colour extraction. After a cool pre-fermentation maceration for up to a week, the vats get to work fermenting the juice with natural yeasts fermentation. As soon as fermentation has finished the contents of the vats are pressed off and left to settle in tank for a week before putting in barrel.
AND382895_2012 Item# 382895