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  • Country ranking ?

    1 367
  • Producer ranking ?

    47
  • Decanting time

    1h
  • When to drink

    Now

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The Story

On their rocky ledge, 'Les Musigny' and 'Les Petits Musigny' tower over the Clos de Vougeot, and face the rising sun. There was a Gallo-Roman house here whose owner was called Musinus.  He gave his name to what was to become one of the most prestigious terroirs in Burgundy …

The hand-picked harvest goes through a short prefermentary maceration first, before being vinified in part in wooden tronconic vats.  After the three-week vatting period, we use a vertical press to obtain very pure high-quality juices.   
The wine is then matured in oak barrels for 16 to 18 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines.  The proportion of new oak, which is susceptible to variations according to the vintage, represents on average two thirds of the cuvée.  The barrels, which come from high quality barrel makers, have been rigorously selected for their fine grain and light toast.

 

Musigny Grand Cru produces yields one of the best grapes in the entire Burgundy. Its terroir is much more complex than Clos de Vougeot lying just below of it. Musigny is known for its super elegant and feminine characteristics, but this hot vintage gave this fine “lady” some extra muscles that has given an extra dimension to it and structure to last for long.

The village of Chambolle-Musigny lies in the very heart of the Côte de Nuits. The Musigny vineyards lie above the Clos de Vougeot between the Premier Cru climat Les Amoureuses and the Grand Cru Échezeaux. The altitude varies from 260 to nearly 300 m. The southern portion rises towards the plot known as Combe d'Orveau which marks the boundary between Musigny and Flagey-Échezeaux.

The Musigny family, which gave its name to the appellation, is now extinct but held important posts at the court of the Dukes of Burgundy in the 14th century. The boundaries of the USIGNY appellation were formally laid down on 16 April 1929, before the advent of the AOC system. It has always been a Grand Cru.

The gradient on this rocky limestone terrace is quite steep (8-14%). The soils, though not deep, are enriched by red clay in the upper section and are generally more clayey and less limey than the neighbouring Grands Crus. The rocks are of Jurassic origin (approx. 150 million years BC). 

Red: this brilliant scion of the Côte de Nuits family has a preference for meat - natural enough given the power of its tannins and the lingering complexity of its aromas. But its individuality rests on the breadth of its sensuality in the mouth and the distinction that results from this. This lends it a particular affinity for fine poultry (roasted or stuffed) and feathered game in sauce, braised or - better still - patiently roasted. Glazed duck and crispy roast lamb would be at ease with this iconic burgundy, while cheeses like Cîteaux, Coulommiers or Brie de Meaux will also respond to its generous character.

Serving temperature: 14 to 16 °C

White: if by good fortune you should ever find yourself in the presence of a white Musigny, match it with only the most delicate of dishes - lobster, crawfish, or freshwater crayfish with a butter, cream, and truffle sauce (sauce nantua).

Serving temperature: 12 to 14 °C

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Written Notes

The 1969 Faiveley Musigny had a sugared nose with oat, hay, nutmeg and a gingerbread sweet quality to its fruit, which I found atypical of the rustic 69 vintage. There was also a locker room quality to its nose, yes locker room. Both the nose and palate had a lot of character, but the palate was more about the earth, band-aid, tomato and worchestshire. The wine gained in the glass a little without elevating and started to fade sooner rather than later (91).

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Information

Origin

Burgundy, Burgundy

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