Domaine Pierre Naigeon Mazys Chambertin 2018
Pierre has one tiny parcel of this majestic Grand Cru, producing one barrel, fewer than 300 bottles. And we have 36 of them. And it is remarkable. Deep, almost black; limpid and bright. Fresh black cherry, with toasty hints. Supple and round, powerful, but full of charm, with no excess. Great balance. And the finish goes back to fruit... for a long time.
BURGUNDY 2018 VINTAGE
There has been talk over the past year of the 2018 vintage in Burgundy being one of the greatest of all time. Comparisons with the mythical 1947, and all that. But let’s be careful and take a closer look.
We’ve tasted some marvelous wines, both white and red, and from all of the appellation levels. Purity and concentration would be the key words across the board.
But lest we forget, 2018 was the hottest vintage in Burgundy since 2003. And frankly, we were expecting wines like we got in 2003: flabby whites and Cote du Rhone-like reds. But that did not happen. And the secret to understanding 2018 Burgundy lies in understanding the difference between these two very hot years.
If you look at 2018 from start to finish, not only was it hot, it was dry: 50% less precipitation than the annual average over the past 30 years. However, if you were here in the early part of the year, you’ll certainly remember the rain.
After a very dry summer in 2017, winter 2017-18 was wet. It rained nearly every day through March and into April. And the vine was slow to bud.
That all changed in the middle of April. Wet soil and higher temperatures brought on explosive growth in the vineyards that the vignerons had a tough time keeping up with. In a week we went from bud burst to unfurled leaves.
The first flowers burst in mid-May. The crop set regularly with very little disruption, and summer settled in. The early wet conditions followed by April’s warmth saw the onset of mildew, but the fungus never stood a chance.
It was a hot and sunny summer. Some would say it was a heat wave and a drought. And we started to see signs of stress in vineyards in certain sectors. Things were better where there was a little rain. But August was bone dry. In fact, there was no rain from June 15th to the end of October.
It was about this time that comparisons to 2015 cropped up. You could see ripeness rapidly approaching, and there was talk of harvest starting at the end of August.
The vines were incredibly healthy; no moisture means no threat from mildew or odium. No rot. Good ripeness.
And, for the first time since 2009….a normal yield! So, let the harvest begin!
And it did, in the last days of August. What was most astonishing right from the start was that the perceived acidity levels seem OK. Granted, there’s no malic acid, but the levels of tartaric acid seem to be compensating, and there is an over-all impression of balance.
Also amazing was the amount of juice the crop produced. Not only was the yield bigger than the past 10 years’ average, but the amount of juice set a record for Burgundy. So there will be a lot of 2018 around.
And all this in a year that felt more like the south of Spain than Burgundy as we know it. The only thing we can attribute the quality of 2018 to is the abundant winter rains, and the vine’s ability to go searching for water when it needs it.
GRANDS CRUS OF GEVREY CHAMBERTIN
COTES DE NUITS
CHAMBERTIN: 13.62ha.
CHAMBERTIN-CLOSDEBEZE: 14.67ha.
CHAPELLE-CHAMBERTIN: 5.48ha.
CHARMES-CHAMBERTIN: 28.43ha.
GRIOTTE-CHAMBERTIN: 2.65ha.
LATRICIÈRES-CHAMBERTIN: 7.31ha.
MAZIS-CHAMBERTIN: 8.27ha.
RUCHOTTES-CHAMBERTIN: 3.25ha.
MAZOYERES-CHAMBERTIN: 1.82ha.
Vivid color ranging from deep ruby to black-cherry. Their aromas suggest strawberry, blackcurrant, and gooseberry as well as fruit pits, licorice, and spices. Violet, moss and underbrush are also common. On the palate, power, opulence and elegance unite to make a full and complex body, sappy and voluptuous. Keeping potential is 10 years minimum. Although these sumptuous Grands Crus share a family resemblance, each has its own distinctive nuances.
Gevrey-Chambertin lies alongside the Route des Grands Crus at the northern end of the Côte which runs from North to South between the Combes of Lavaux at one end and Morey-Saint-Denis at the other.Facing east, at altitudes between 240 and 280 meters.
The Clos de Bèze first appears in the history of the Côte de Nuits in the year 640 AD as a monastic property. In 1219 it passed to the canons of Langres, who retained ownership until the French Revolution (1789). The name Chambertin has been used since the 13th century and once shared imperial approval with Clos de Bèze - Napoleon would drink nothing else. Its boundaries have not changed since the Middle Ages. In recognition of their similarity, the 7 Climats adjoining those of Chambertin and Clos de Bèze attach the name Chambertin to their own names (except in the case of Clos de Bèze where the name Chambertin comes first).
This hill-slope lies on hard rocks. On the upper portion are brown soils, partly alluvial, partly scree, and some tens of centimeters deep. Lower down are clay limestone soils in varying proportions. Up-slope, the rocks are of Bathonian origin, lower down the marls and limestones belong to the Jurassic (Bajocian) and numerous marine fossils are to be found on the surface, recalling the sea which covered this area some 150 million years ago.