2013 Domaine Mugneret-Gibourg Ruchottes-Chambertin Grand Cru
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Tasting notes
It has been six years since I last tasted the 2013 Ruchottes-Chambertin Grand Cru, when I wrote "Class. Class. Class." I have no need to alter that assessment. With fragrant raspberry, wild strawberry, crushed limestone and flint on the nose, this has a transparency that is a wonder to behold. The palate is beautifully balanced, poised with a fine line of acidity, full of tension with vivid red fruit on the finish that belies the structure underneath. Magnificent. Tasted at a private dinner in Beaune.
Critic scores
Neal Martin
Jancis Robinson MW
More reviews and scores
Tasted blind at the Burgfest tasting in Beaune, the 2013 Ruchottes-Chambertin Grand Cru was showing some quality new oak on the nose that still needs to be subsumed. It is tightly coiled but it just needs time because there is freshness, definition and beguiling complexity locked in here. The palate is medium-bodied with supple tannin, very well judged acidity and clever use of new oak lending body without compromising terroir expression. The finish feels focused and satisfying and the texture leaves you totally seduced. Class, class, class. Tasted September 2016.
Deep medium red. Very reticent nose hints at red berries, truffley underbrush and nutty oak. Fatter, sweeter and richer than the Echézeaux, displaying superb volume for the year. Ripe redcurrant and graphite flavors are enlivened by minty mineral lift. Finishes with fine tannins and plenty of lightly peppery acidity to support a graceful evolution in bottle. Perhaps a bit less harmonious in the early going than the wonderfully silky Echézeaux.
Tasted blind at the Burgfest tasting in Beaune, the 2013 Ruchottes-Chambertin Grand Cru was showing some quality new oak on the nose that still needs to be subsumed. It is tightly coiled but it just needs time because there is freshness, definition and beguiling complexity locked in here. The palate is medium-bodied with supple tannin, very well judged acidity and clever use of new oak lending body without compromising terroir expression. The finish feels focused and satisfying and the texture leaves you totally seduced. Class, class, class. Tasted September 2016. Nov 2016, www.robertparker.com