ROBERT GROFFIER PERE & FILS Chambolle-Musigny 1er Cru Les Amoureuses 2019

13% | 75cl

RM 3,425

18 in stock

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Tasting Notes:

Appearance: Brilliant ruby-red color in the glass, radiating vibrancy and allure.

Aroma: Fragrant bouquet of red fruit and floral aromas. Expect to encounter an enticing blend of ripe red cherries, wild strawberries, and hints of cranberries, all accented by delicate floral notes like roses and violets. A subtle touch of spice, often reminiscent of cinnamon and clove, adds a layer of complexity and intrigue.

Palate: Medium to full-bodied, showcasing a stunning harmony between fruit and structure. It offers a luscious and concentrated array of flavors, including succulent cherries, raspberries, and notes of red currants. The tannins are silky and well-integrated, providing a velvety and luxurious texture. An underlying thread of minerality contributes to its sophistication, and a delicate oak influence introduces nuances of vanilla and subtle baking spices.


ROBERT GROFFIER PERE & FILS Chambolle-Musigny 1er Cru Les Amoureuses 2019

ROBERT GROFFIER PERE & FILS Chambolle-Musigny 1er Cru Les Amoureuses 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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