2010 Mazy-Chambertin Grand Cru
France
Mazis Chambertin
Burgundy
Red
Pinot Noir
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2025 - 2035
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My visit with Eric Rousseau was one of the highlights of my fall trip. The 2010s are fabulous from top to bottom. Rousseau started picking on September 22. The fruit saw about four days of cold soak followed by a cuvaison that lasted anywhere from 15 to 21 days, depending on the wine. I was equally thrilled with the 2009s I tasted from bottle. I will have more on those wines in our April issue.
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Eric Rousseau destems virtually all of his fruit but noted that with his gentler destemmer he has gotten more uncrushed grapes into the fermenter since the '07 and '08 vintages. This gives more reductive wines in the early going, but less of an oxidative crushed berry character. Rousseau reported that production in 2010 was down 30% to 40% from 2009 levels. He harvested on the early side, beginning on September 22 with potential alcohol levels between 12% and 13.1%. Rousseau praises the vintage for its bracing quality, for its intensity and purity of fruit, and for its fine tannins. While he believes that the 2010s should last longer than the 2009s, he thinks that the '09s will also shut down in the bottle. The 2010 malos finished between May and July, and the wines were racked at the end of July. (Frederick Wildman & Sons, New York, NY
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