Burgundy's winemaking : A philosophy of substraction
According to Daisuke Utagawa, partner and creative director at Sushi-Ko Restaurant, Washington D.C., subtraction allows chefs to reveal the essence of each ingredient in its most honest yet refined state. By subtetly combining ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
"In contrast, addition is the philosop...
Created in 1863, this a family estate run from the Château de Chambolle-Musigny. This was initially a 4-hectare Chambolle domaine but since Frédéric took back the family’s old Nuits St-Georges Monopole, Clos de la Maréchale, from Faiveley in 2004, the Domaine has increased to 13 hectares. The aim is to produce wines that are each representative of their respective terroir and vintage, while at the same time having their individual character, w...
Our approach to both viticulture and wine-making is aimed at preserving in the wines the purest expression of Nature with minimal interference from technological practices.
Le Musigny is considered by serious wine writers to be one of the greatest red wines of Burgundy, alongside le Chambertin, le Chambertin-Clos-de-Bèze, la Tâche and la Romanée-Conti. A preference for one or other of these wines can only be due to personality and circumstance.
Our parcel of de 1.14 ha (2.8 acres) is entirely situated within the part known as « Grand-Musigny ».
All of the vines were planted between 1947 and 1962, with the ex...
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