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Average critic rating : 91.0 points
The 2013 Chambolle Musigny les Fuees 1er Cru comes from three parcels that were replanted in 1996, one part adjoining Christophe Roumier's holding. Here, the fruit veers toward the red side of the spectrum compared to the Les Bussières, cranberry and blackcurrant wafting gently and seductively from the glass, demonstrating some very well-integrated oak. The palate is medium-bodied with fresh, vivacious red cherries and wild strawberry fruit, fine tension and real elegance on the finish. It lingers beauitfully in the mouth - a wonderful expression of this premier cru that comes highly recommended||Here is another Chambolle domaine to keep your beady eye on, especially those that appreciate but can ill-afford the likes of Roumier of de Vogüé...Domaine Sigaut. It is a small domaine located at the entrance to the village as you drive into the center. Five generations of the Sigaut family have tended the vines and I met the present winemaker Hervé Sigaut, whose first vintage was 1977 - not exactly the most auspicious to begin with. The domaine presently has seven hectares of vine built around some choice premier crus, but sadly no Grand Cru, which might explain why the name is not better known. I asked Hervé's wife Anne, which Grand Cru she would choose if one did fall into their laps? After a pause for thought she answered Bonnes-Mares (just in case anyone wants to sell a parcel at a decent price.) They also have a small parcel of Puligny-Montrachet that they bought in 1993. The focus here is in the vines. There are six or seven people working in the organically farmed vineyard, which equates to one hectare per person. "Respect the terroir before the winemaker," Hervé told me. "The difference between the wines is the terroir." ||In 2013 they practiced two green harvests instead of one, the first in July and then an additional one at the end of August. I was told that they prefer women to do the green harvest since they are more patient and rigorous. The fruit is collected in shallow cagettes and sorted on a vibrating table de trie. The fruit is completely destemmed but fermented whole berries, the fruit transferred by gravity throughout the winery. They practice a little cold maceration for four or five days prior to alcoholic fermentation and the fruit is matured in one-third new oak for the premier crus and around 10% to 15% for the village crus, the barrels from Chassin and François Frères with a light toasting. The rest are an equal percentage of one- and two-year-old barrels. Hervé told me that the 2013 vintage was complicated due to the flowering, though he was finally able to start the harvest later than usual on October 3, finishing around October 11 or 12. "There was not too much sorting to do because the fruit was even and healthy," Hervé explained. As usual, they bottled according to the lunar calendar, which this year was in early March. ||I have to say, I found much to admire at Domaine Sigaut. This is straightforward, uncomplicated winemaking respectful to their terroir. There is nothing pretentious or showy here: just delicious, complex Pinot Noir that offer purity on the nose, mineralité and precision on the palate without short-changing on fruit. Quantities are not big, but neither are they so miniscule that they are impossible to find. Stylistically they reminded me of Ghislaine-Barthod just up the road, so if you like their wines (as I do) they Domaine Sigaut will serve as another source of Chambolle-Musigny. I look forward to coming back later this year to taste their 2014s. eRobertParker.com.June, 2015
A recent trip to the Cote de Nuits to have a sneak peak at the 2011s drew to our attention Domaine Herve Sigaut, a tiny (only 9.3 hectares under vine) grower based in the village of Chambolle-Musigny with spectacular old vine parcels of 1er cru vineyards which date back as far as 1947. Herve and his wife Anne have raised quality to a new level in the last few years. They are passionate about using only the gentlest touch during vinification, constantly refining their processes to achieve their goals. (They recently rebuilt their winemaking facility to incorporate gravity fed processes) Our plan was to taste their 2011s, but we were blown away by their 2010s - exquisitely detailed wines which are some of the finest expressions of the terroirs of Chambolle-Musigny.
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