DomaineThierryMortet,ChambolleMusigny1erCru,“AuxBeauxBruns”,2022

Elegant & complex Chambolle Musigny 1er Cru

“The 2022 Chambolle-Musigny 1er Cru Beaux Bruns is also incredibly complex, offering ripe cherry and black raspberry notes, sappy flowers, and spicy notes that give way to more underbrush and leather nuances with time in the glass. Medium-bodied, focused, and elegant, with fine tannins, it has terrific overall balance and outstanding length. As with the other releases here, it was all destemmed and the élevage spanned 16 months in 30% new oak. “-Jeb Dunnuck

• 100% Pinot Noir
• Aged 16 months in 30% new oak
• Jeb Dunnuck | 94 Pts

Cellaring:From now to 2032Food Pairing:Ideal choices include roast poultry like Bresse chicken or guinea fowl, especially when prepared simply or with a subtle mushroom cream sauce. It is also superb with pan-seared duck breast, particularly when served with an elegant fruit or red wine reduction sauce. For red meat, opt for delicate cuts such as fillet of beef or roast veal, especially those served with wild mushrooms or truffles.| ?️ Ideally serve between 14 and 16°C

STORY BEHIND THE WINE

The domaine dates back to 1992, when Domaine Charles Mortet was split between Thierry and his brother Denis, and Thierry set up on his own with just 4 hectares of vines. Today he has 7.3 ha, of which 6 are red and 1.3 white. Only 4.36 hectares are Gevrey or Chambolle, the rest being a small parcel of Marsannay Blanc and regionals – Bourgogne Rouge and Blanc, Aligoté and Passetoutgrain.

In the vineyard, Thierry has been certified organic since 2007, but really this was just an official stamp on what had been the practices of the domaine since the beginning, and he is working towards biodynamic certification. In the cellar, the grapes are entirely de-stemmed, and given four or five days of cold maceration are followed by the fermentation, with just a touch of cooling to keep the temperature around 31-33C (below 35, at least), and two pigeages a day. The total time in vat can be as little as 17 days. The wines then go into barrel, all second use or older for the Bourgogne, with 30% new wood on the Gevrey, and 50% on the Clos Prieur, for a period of around sixteen months.

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