ROBERT GROFFIER PERE & FILS Chambolle-Musigny 1er Cru ‘Les Hauts Doix’ 2019

75cl, 13%

RM 1,230

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Tasting Notes:

Appearance: Ruby-red color with subtle garnet reflections

Aroma: Red and dark fruit aromas, showcasing the complexity of this premier cru. Expect fragrant notes of ripe cherries, blackberries, and red currants, intertwined with hints of violets and roses. There’s a delicate spice element, featuring nuances of clove and a touch of toasty oak, adding depth and intrigue.

Palate: Medium to full-bodied, revealing an exquisite harmony between fruit and structure. It presents a lush and concentrated array of flavors, including succulent cherries, blackberries, and a touch of raspberry. The tannins are finely tuned and integrated, providing a polished and velvety texture. A subtle underpinning of minerality contributes to its sophistication, and the oak influence lends subtle vanilla and baking spice accents.

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Description

ROBERT GROFFIER PERE & FILS Chambolle-Musigny 1er Cru ‘Les Hauts Doix’ 2019

ROBERT GROFFIER PERE & FILS Chambolle-Musigny 1er Cru ‘Les Hauts Doix’ 2019. Robert Groffier Père & Fils is based in the village of Morey-Saint-Denis and is famous for having some of the most enviable sites in the Côte de Nuits, including a full hectare within Chambolle-Musigny Premier Cru Les Amoureuses – one of the most fiercely collected vineyards in Burgundy.

The domaine also has a full hectare of vines in the Bonnes Mares Grand Cru and half a hectare of Chambertin Clos de Bèze, as well as plots in Chambolle-Musigny Premier Cru Les Hauts Doix and Premier Cru Les Sentiers, and a village Gevrey-Chambertin Les Seuvrées.

The estate’s origins date back to the 19th century when Frédéric Groffier began growing grapes in the Côte de Nuits. Jules Groffier took over in the 1950s, and the domaine was named after his son Robert when the estate started to bottle and sell its own wines. Today it is run by Robert Groffier’s grandson Nicolas Groffier.

The estate typically uses 20 to 25% whole-bunch fermentation, with grapes chilled for a week prior to fermentation to increase aromatic complexity. The wines undergo fairly extended maceration of 20 days, with frequent but short punch-downs, prior to being pressed off skins and matured in barrel. The Grands Crus see 100% new oak, the Premiers Crus and village wines significantly less.

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