Mazis-Chambertin Grand CruGrand Cru
Grape Variety :
Site: the Grand Cru vineyard of Charmes is located below Chambertin, next to Griotte-Chambertin.
History & tradition: small stone houses were built on this plot. The word "mazi" or "masure" used to refer to a small ruined house.
Soil: a mix of red clay, chalk and broken stones.
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 38 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.
Maceration and vinification take 2 to 3 weeks.
- indigenous yeasts
- maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"The wine offers and intense and deep colour with powerful and complex aromas of red and black fruits and of liquorice. Structured, with a long aftertaste it develops a lot of finesse and the tannins remains silky. Elegant. A great wine".
The 2016 crop was low in quantity but its quality provides a nice surprise. The mature grapes gave deep ruby-coloured wines displaying notes of black fruit mingled with hints of violet and spices. The palate is round and generous. The wines are typical of their terroir.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.