2014 Chambolle-Musigny Village
France
Chambolle Musigny
Burgundy
Red
Pinot Noir
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2020 - 2026
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Ghislaine Barthod’s 2014s were mostly showing their pliant, generous sides when I tasted them at the estate in December; I suspect they will gain in precision with another year or three in bottle as they absorb some of their baby fat Barthod noted that fruit ripeness in 2014 was good but not exceptional and that the pHs are generally slightly lower than those of the ‘15s She assembles her wines in cuves for 15 to 30 days and then bottles them without fining or filtration
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2020 - 2026
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Ghislaine Barthod’s 2014s were mostly showing their pliant, generous sides when I tasted them at the estate in December; I suspect they will gain in precision with another year or three in bottle as they absorb some of their baby fat. Barthod noted that fruit ripeness in 2014 was good but not exceptional and that the pHs are generally slightly lower than those of the ‘15s. She assembles her wines in cuves for 15 to 30 days and then bottles them without fining or filtration.
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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"There was just enough ripeness in 2014," reported Ghislaine Barthod, who began harvesting on September 14."The wines have good energy and they are easily digestible and classic." When I asked her which vintage had more phenolic ripeness, 2014 or 2013, she chose 2014 but noted that "2013 is a special case." Barthod told me that vine yields were very irregular in 2014, in some cases similar to those of the previous year but in others about 15% higher. The wines were still in barrels when I tasted them in December and Barthod was on the verge of making small sulfur additions. She expected to bottle the '14s with between 12. 5% and 12. 7% alcohol, following a bit of chaptalization.
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