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Dugat-Py Mazis Chambertin 2007

  • WS96
  • RP95
  • BH95
750ML / 0% ABV
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  • BH96
  • RP93
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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

All Vintages
WS 96
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
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
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, 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.
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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.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

ENGMAZISDPY_2007 Item# 131413