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2011 Chambertin Grand Cru

Wine Details
Place of Origin

France

Chambertin

Burgundy

Color

Red

Grape/Blend

Pinot Noir

Vintages
202320222021202020192018201720162015201420132012201120102009200820072002
Reviews & Tasting Notes

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"The 2011s have classic acidity and tension," said Christophe Perrot-Minot. "They have a crunchy fruit character but there's also a roundness. In fact, they're a bit fatter and rounder than the more taut, intellectual 2010s, and they will be accessible earlier." Perrot-Minot carried out his normal extraction (three to seven punchdowns per cuvee and "a lot" of pumpovers) and noted that the 2011s are "deeper-colored by far than the 2010s." He does not allow fermentation temperatures to exceed 30 or 31 degrees C., explaining that "otherwise, you get monolithic wines." The estate-wide average yield was just 27 hectoliters per hectare in 2011, noted Perrot-Minot, compared to 24 in 2010 and just 18 in 2012. The malos here were late, with a majority ending in September, and none of the wines had been racked at the time of my November visit.