96 Insider Points
94 Points- Vinous Antonio Galloni
93 Points- Burghound
"Disarming and Hedonistic". I Like the Sound of That.
What else would you expect from a Grand Cru Burg? If I can kick back my feet and feel completely at ease, well then I've won. That's exactly what Damoy's Grand Cru did when I popped it open. I couldn't help but put my feet up like I was some French aristocrat!
A wine full of fragrance, the soft aromas jumping out of the glass. Very light on the palate, with a soft mouthfeel and flavors of dried black cherry, red currant, a hint of cola spice and a lengthy finish with gunflint minerality. Pull out the crown and the royal hounds, tonight you'll be drinking like royalty. 96 Points - JZ January '18
"The 2012 Chapelle Chambertin Grand Cru shows the power and pure intensity of the year, while capturing the essence of Chapelle. Dark red cherry, plum, mint, spices and new leather notes meld together in a Burgundy that is both voluptuous and intensely tannic. The 2012 hasn't really shut down in bottle, but it almost certainly will."- Vinous Antonio Galloni
`A markedly floral nose is nuanced by essence of black cherry and discreet spice hints. The incredibly low yields are very much in evidence as this is impressively rich and concentrated yet not top heavy or ponderous with outstanding depth, balance and persistence. This is a big and powerful Chapelle with what should be exceptional cellaring potential.` - Burghound
Côte de Nuits, Burgundy
$0 SHIPPING Selection (1+/btl)
A bold take on a gloriously robust classic, Pierre Damoy built his Chapelle-Chambertin Grand Cru on a luxurious texture. Capturing the deep, dark cherry soul of Chapelle-Chambertin, 2012 is voluptuous and seamless. Flavors of dried mint and leather mingle through the powerful tannic structure to deliver a powerful glass of Burgundy that only Mister Chambertin could make!
Why we love it:
- Widely lauded as one of the best winegrowers in the region, 5th generation winemaker Pierre Damoy earned the nickname “Mister Chambertin” with ease. Like all of his wines, the 2012 Damoy Chapelle-Chambertin wears its power with grace. Heady and intense, its got all the character for which Chapell-Chambertin is renown. And it’s only going to get better as the years pass.
- Burgundy’s 2012 harvest went something like an old Hollywood movie plot. Everything that could go wrong did…until September saved the day. The fine, dry, and fabulously sunny month delivered Pinot Noir that is oh-so-perfect. The tiny crop saved by brilliant winegrowers (ahem…Mister Chambertin) are even more precious because of their scarcity. Master of Wine Clive Coates said it best when he marveled at the “concentrated, profound, rich fruit.”
- Damoy’s Chapelle-Chambertin vineyards are some of the largest of his family holdings. The five and half acres of Pinot Noir dates to the founding of the family business in 1947. They range along a low lying hillock in a gentle U shape to maximize the grapes’ exposure to the rising sun each day.
- The thin stony soils that underline this Grand Cru plot allow for some great drainage. Rendering the occasional rainy Spring season in the region a non-issue.
- Pierre’s deep understanding of his vineyards makes him an outstanding steward of the land. The modernized winery stands in contrast to his minimalist approach in the vineyard. No insecticides are used and the weeds are tilled under each year to rejuvenate and replenish the soils.
From the winery:
"Colour: deep ruby; Bouquet: disarming, hedonistic; violets and honeysuckle; Palate: quintessential elegance; silk-on-velvet; deliciously fragrant length"
Pierre DAMOY has been responsible for this impressive estate since July 1992, when he took over for his uncle. Pierre found himself at the helm of what is indeed one of the jewels of the Côte d'Or: 25 acres of vines, 75% of which lie in 3 of the most esteemed Grands Crus in Burgundy. the Domaine owns 35% of the magnificent Chambertin-Clos de Bèze growth and 40% of Chapelle-Chambertin.
With a diploma in general agriculture, Pierre possesses a studied understanding of the dynamics of the vineyard. He generally favors a manual approach, including ploughing, green harvesting and leaf thinning and uses no herbicides. Sprays and interventions are limited to a minimum and the integrity of the soil and the law of Nature are extremely important.
This full-bodied Pinot makes an excellent foil for simple roasted chicken, turkey and baked ham.