2014 Chambolle-Musigny Vieilles Vignes
France
Chambolle Musigny
Burgundy
Red
Pinot Noir
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2020 - 2026
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Virgile Lignier believes that a few of his 2014s are as good as their younger siblings from the 2015 vintage, but that the level of phenolic maturity in 2014 was generally lower He added that “sometimes the millerandé grapes were lower in sugar than the rest in 2014,” he explained “We found a wider range of ripeness in 2014 than in 2015” On the whole, I give a clear edge to the 2014s here, as they show more Pinot energy and sappiness
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2020 - 2026
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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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Virgile Lignier believes that a few of his 2014s are as good as their younger siblings from the 2015 vintage, but that the level of phenolic maturity in 2014 was generally lower. He added that “sometimes the millerandé grapes were lower in sugar than the rest in 2014,” he explained. “We found a wider range of ripeness in 2014 than in 2015.” On the whole, I give a clear edge to the 2014s here, as they show more Pinot energy and sappiness.
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Virgile Lignier started harvesting on September 17 with grape sugars between 12. 5% and 13%, chaptalizing barely 0. 3%. He told me he had already eliminated “a lot of rot and acid rot” with a large team between August 20 and September 5. “We had to be careful about the extraction of tannins in 2014,” he said. “Two thousand thirteen gave more phenolic maturity. The definition of Pinot was a bit less dense in 2014, so we could too easily have introduced a green element from the stems. And the seeds were also less ripe than in 2013. ” Still, Lignier vinified a majority of his ’14s with at least 50% whole clusters. He now punches down the cap a maximum of three or four times per cuvée and he did several days of post-fermentation maceration in 2014 but with the temperature naturally remaining at a moderate 30 or 31 degrees C.
The wines were racked into cuves in late October but had not yet been sulfured. Lignier now ages his wines in 30% new oak across the board.
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