2005 | Domaine Robert Groffier | Clos de Beze Grand Cru

The 2005 Chambertin Clos de Beze offers a smoky, sweet raspberry, rose petal and red licorice nose, a richly-fruited palate boasting ultra-refined, weapons-grade tannins and undertones of charred meat, mocha, and black tea.

Reviews:

• Wine Advocate: The 2005 Chambertin Clos de Beze offers a smoky, sweet raspberry, rose petal and red licorice nose, a richly-fruited palate boasting ultra-refined, weapons-grade tannins and undertones of charred meat, mocha, and black tea. The finish is strikingly refined and long-lined, detonating with flowers, fresh berries and spice. Expect at least 10-12 years of positive evolution from these Groffier Grand Crus.

• Stephen Tanzer: Saturated, bright red-ruby. Wild aromas of redcurrant, rose petal, iron and musky coffee; the most vibrant of these '05s. Then sweet but energetic and gripping in the mouth, with compelling peppery lift contributing freshness. The sheer youthful energy of this wine masks its powerful underlying structure today. Very young, dense and built for a long and slow evolution in bottle. Next to this, the Bonnes-Mares came off as a bit flat by comparison.

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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