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Remoissenet Chapelle-Chambertin Grand Cru 2011

Pinot Noir from Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
  • V93
  • RP90
0% ABV
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Winemaker Notes

Critical Acclaim

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V 93
Vinous
The 2011 Chapelle-Chambertin is not lacking in personality, that much is obvious. A savory, almost wild Burgundy, the 2011 Chapelle is laced with dried herbs, tobacco, black cherries and cured meats are some of the notes that blossom in the glass. It will be interesting to see where the 2011 goes; will it always remain a bit gamy, or will it find a bit more finesse in bottle?
Rating: 93+
RP 90
Robert Parker's Wine Advocate
The 2011 Chapelle-Chambertin Grand Cru has a perfumed bouquet of crisp red cherry fruit, strawberry pastilles and a touch of wild heather emerging with time. The palate is fleshy on the entry with well-judged acidity, perhaps showy for a Chapelle-Chambertin but there is nothing wrong with that. It loses a little composure toward the finish, otherwise this is a respectable grand cru. Drink 2015-2025.
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Remoissenet

Remoissenet Pere et Fils

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Remoissenet Pere et Fils , France - Other regions
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Remoissenet Père et Fils is a reference point for refined Burgundy wines. This ancient estate, connected by mortar and stone to the medieval walls of Beaune, is for serious collectors linked by vine and bottle to Burgundy’s hallowed past and its exciting future.

Wandering through the 150-year-old estate’s hand-carved cellars is to travel back in time, each cool bottle telling a story of vintages past, wars won, anniversaries celebrated. Yet among these bottled memories are barrels of stories to come: older vines tended according to biodynamic methods, unique terroirs selected with the utmost care and in micro-quantities.

In 2005, Remoissenet started the next chapter in its generations-long history. With new owners and renewed leadership under Pierre-Antoine Rovani (formerly of the Wine Advocate) and Bernard Repolt (Maison Louis Jadot), the estate is bringing more vineyards under its own roof and importantly, raising the qualitative bar for itself and its vine-growing partners across the board.

The proof, of course, is in each bottle. Whether “basic” Bourgogne to hallowed grand cru, Remoissenet wines show a suave elegance in perfume and texture, with a finish made of silk.

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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.

NBI5987_2011 Item# 513408