Mazis-Chambertin Grand Cru 2017
Elegant
As ELEGANT as Audrey Hepburn, these are mid-weight reds made in the traditional dry, earthy style of the French classics like red Burgundy. Most are Pinot Noirs, but all share the lean, tart and dry European-inspired flavor profile that prioritizes food-friendliness.
Pinot Noir
SKU: JBPNMZ1776
This climate belongs to the 8 Grands Crus of Gevrey-Chambertin. Neighbors Ruchottes-Chambertin, the plot of Mazis is divided into two parts: the "Mazis Hauts" and "Mazis Bas". Our wine comes from the first, on a steep terroir where the phenomenon of erosion is strong. There is a thin layer of vegetation and about ten centimeters of brown soil from Scree de la Combe. The word "Mazis", derived from the word "mas" refers to the presence of farm, rural houses.
Visual: Dark, ruby color.
Nose: Intense aromas of cherry and raspberry core supported by spicy notes. We also find some aromas subtly woody.
Palate: A wine combining power and elegance! The tannins are silky and the finish is long.
Nose: Intense aromas of cherry and raspberry core supported by spicy notes. We also find some aromas subtly woody.
Palate: A wine combining power and elegance! The tannins are silky and the finish is long.
Harvest date: 15th of September 2017. The grapes were handpicked and collected in 20-kg perforated crates. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery.
At the winery: the grapes were 100% destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration lasted a total of 19 days including 4 days of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used).4 punchings of the cap.
In the cellar: aged on the lees for 18 months with no racking using 100% of new
French oak barrels.
Bottling: The wine was very gently filtered before being bottled in April 2019.
Production: 600 bottles.
At the winery: the grapes were 100% destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration lasted a total of 19 days including 4 days of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used).4 punchings of the cap.
In the cellar: aged on the lees for 18 months with no racking using 100% of new
French oak barrels.
Bottling: The wine was very gently filtered before being bottled in April 2019.
Production: 600 bottles.