2005 | Domaine Robert Groffier | Chambolle-Musigny 1er Cru Les Amoureuses

The 2005 Chambolle-Musigny Les Amoureuses offers gorgeous aromas of black raspberry, bergamot, orange zest, narcissus and white pepper. Lovely deep, dark fruit shadings with subtle chalkiness and fresh, raw meatiness along with persistent inner-mouth florality inform a firmly but finely tannic and expansive palate. This really sticks to the gums, with a superb smoky, sappy, pungent persistence.

Reviews:

• Burghound: As it always is, this is decidedly more elegant and finer than its two Chambolle 1ers brethren with an airy mix of highly spiced and seductive black fruit aromas of impressive depth that continues on the rich, supple, sweet and mouth coating flavors blessed with ample dry extract that buffers the firm but buried tannins on the long finish. This too is serious but the inherent class is evident.

• Vinous: Good deep red. Raspberry, game and roast coffee on the nose, with treble notes of ginger and orange rind. Silky, fresh, rich and chewy, with a concentrated flavor of dark raspberry along with a lightly peppery quality. The substantial tannins are ultimately seamless and yet this shows excellent rather than outstanding length. This is very good, but I wonder if this steep parcel experienced a slight blockage of maturity in this warm, dry summer.

Producer Information

Domaine Robert Groffier Père & Fils is a winery in the Morey-Saint-Denis commune of the Côte de Nuits in Burgundy. A majority of the producer's vineyards are in Chambolle-Musigny and Gevrey-Chambertin where it makes a range of grand and premier cru wines, mostly from Burgundy's prized red variety, Pinot Noir. The estate has 7 hectares (17 acres) of land that includes parcels in the grand cru vineyards of Bonnes-Mares and Chambertin Clos-de-Bèze. Groffier also has the largest holdings of any producer in the premier cru site Les Amoureuses, making competitively priced wines that are arguably more sought-after than their grand cru counterparts. Sustainable practices are used in the vineyard with herbicides forbidden since 2005. In the winery, cold maceration is employed for five to seven days prior to fermentation. Both pigeage and pumping down are employed throughout the fermentation to ensure extraction of color and phenolics. Oak maturation takes place in French barriques, the extent and percentage of which depends on the vintage. The domaine has been in the Groffier family since the 19th Century when it was established by Frederick Groffier. Robert Groffier took over in the mid-20th Century and the estate began to bottle its own wine.

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