2014 | Domaine Robert Groffier Père & Fils | Chambertin Clos-de-Beze

Blackberry, wild blueberry, licorice, crushed-rock minerality and bitter chocolate on the compelling nose and palate, plus a captivating hint of purple flowers. Very suave and dense but juicy too, showing a more pronounced saline element than the other 2014s at this address. Most impressive today on the very long, juicy, rising finish, which features strong but fine-grained tannins.

Reviews:

• Wine Spectator: This is broad and meaty, with underlying animal and woodsy elements playing off the core flavors of cherry, currant and mineral. Firm and lively, with a solid grip on the lingering aftertaste, this is fluid and vibrant overall.

• Wine Advocate: Tasted blind at the Burgfest 2014 tasting, the 2014 Chambertin Clos de Bèze has quite a vivid color. It has a high-turned nose with blueberry and cassis fruit, refusing to articulate the terroir with the same transparency as its peers. The palate is medium-bodied with a fleshy opening, probably undergoing a longer skin maceration (perhaps higher temperature) than other Clos de Bèze but certainly not short of sensuality and luxuriance on the finish.

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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