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Flat front label of wine

Dugat-Py Mazis Chambertin 2007

Pinot Noir from Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
  • WS96
  • RP95
  • BH95
0% ABV
  • BH96
  • RP93
  • RP98
  • BH96
  • RP96
  • BH95
  • V95
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Winemaker Notes

This Grand Cru wine, which comes from a plot of vines with an average age of 70+ year old, is aged for 16-18 monts in new oak casks. It can be enjoyed in its youth with decanting a few hours before serving.

Critical Acclaim

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WS 96
Wine Spectator
Supple, complex and exotic, featuring wild berry, blueberry and black currant aromas and flavors. As this plays out on the palate, the firm structure appears, along with a mineral streak and oak spice. The long aftertaste features sweet fruit and spice.
RP 95
Robert Parker's Wine Advocate
Enveloping and sweet in its liqueur-like concentration of blackberry, dark cherry, and licorice, the Dugat-Py 2007 Mazis-Chambertin is winsome and seductive to a degree that its ultimately more riveting and vibrant 2008 counterpart cannot equal. An abundance of alluring brown spices; rose petal perfume; vanilla; black pepper pungency; cherry pit piquancy; and black tea smokiness brings haunting complexity to the creamy, caressing palate of this ravishingly long-finishing example of what was possible from its vintage. I would not want to miss out on savoring it over the next half dozen years, but expect that it will keep well for twice that long.
BH 95
Burghound.com
An intensely floral nose of dried rose petal and violets that add a touch of elegance to the otherwise intensely animale and earth-infused red and blue pinot fruit and this is undoubtedly the most complex nose in the group outside of the Chambertin. The supple and strikingly pure big-bodied flavors are really quite fine yet well muscled and this is a rare combination of finesse and power. Moreover, it is also blessed with incredible underlying material and the finish just goes on and on. Indisputably brilliant though again, patience absolutely required.
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Dugat-Py

Dugat-Py

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Dugat-Py, Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
The Dugat family have been winegrowers in the Gevrey-Chambertin appellation since the beginning of the 17th century. Bernard Dugat and his son, Loîc are the 12th and 13th generation to exploit the unique knowledge of wine-making and working in the vines, which has been acquired over four centuries.

Gevrey-Chambertin

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ENGMAZISDPY_2007 Item# 131413