2005 | Domaine Jacques-Frédéric Mugnier | 1° Cru Clos de la Marechale

This Clos de la Maréchale has a heavenly and hedonistic nose with black cherries and sweet ripe fruit in abundance. The fruit is really velvety and is rounded off with an elegant finish.

Reviews:

• Allen Medows: brooding with deeply pitched and quite ripe blue and violet aromas, combined with pungent earth and game hints. The flavours are sweet, rich and sappy, wrapped around a firm tannic spine. This is impressive as it is clearly Nuits in character yet with refined and sophisticated structural elements.

• Stephen Tanzer: Bright red-ruby. Cool, slightly inky aromas of blackberry liqueur and black cherry; slightly high-toned. Offers powerful black cherry, crushed berry and mineral flavors sexed up by the uncanny sweetness of the vintage. Very long and strong on the end, but the substantial tannins are supple.

Producer Information

Domaine Jacques-Frédéric Mugnier is a Burgundian wine producer based in Chambolle-Musigny. It is particularly well-known for its Musigny Grand Cru wine which is regarded as a benchmark for that vineyard. While the estate is most closely associated with Pinot Noir wines from Chambolle-Musigny, it has 10 hectares (25 acres) of vineyards in Nuits-Saint-Georges as well. The Château de Chambolle-Musigny has been owned by the Mugnier family since 1863. From 1950, as there was no winemaker in the family, the vineyards were contracted out to Faiveley and Bruno Clair, with the latter selling the wine in bulk. Between 1985 and 2004, Frédéric Mugnier was able to take back the vineyards as leases expired. On top of the Musigny Grand Cru, Jacques-Frédéric Mugnier makes a wine from the Bonnes-Mares Grand Cru vineyard, as well as two premier cru wines, Les Fuées and Les Amoureuses, and a village-level wine. From the Nuits-Saint-Georges holdings, Mugnier makes a Clos des Fourches premier cru wine, and a red and a white premier cru from the Clos de la Maréchale vineyard, which is a monopole of the domaine. Vineyards are farmed without herbicides or pesticides and just two mildew treatments per year. Grapes are de-stemmed and whole berries are fermented in old open wooden vats. After around 16 months in oak, wines are bottled without fining and filtration.

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