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95-97 points Robert Parker's Wine Advocate
The 2012 Chambertin Clos-de-Beze Grand Cru, which like the Chapelle-Chambertin is domaine-owned, has a more voluminous, multi-faceted bouquet with engaging incense and mineral notes infusing the beautifully defined black fruits. The palate is very well balanced on the entry with more tension and nervosite than the Chambertin, building effortlessly towards a quite regal, sophisticated finish whose mineralite lingers long in the mouth. Outstanding. (NM)
94-96 points Vinous
The 2012 Chambertin Clos de Bèze Grand Cru is a great example of this site. Blue/purple fruit, smoke, licorice, menthol and violets jump from the glass. The aromas and flavors are remarkably vivid in the glass. I am particularly attracted to the combination of intensity and finesse here, something that isn't always easy to achieve in such a big, imposing wine. (AG)
95 points Wine Spectator
Taut and linear, with cherry, strawberry, smoke, tobacco, graphite, iron, vanilla and clove flavors. This is unyielding at this point, despite the complexity, with a steely structure and a lingering tobacco finish. The terrific length indicates the ultimate potential of this bottling. (BS)
94 points Allen Meadows - Burghound
Here the lightly wooded nose is notably spicy if brooding with mostly dark berry fruit and earth scents holding the upper hand for the moment. There is a sophisticated mouth feel to the velvety and extract rich big-bodied flavors that coat the mouth with exceptionally firm but phenolically mature tannins on the explosively long, complex and impeccably well-balanced finish. Note that this has already begun to shut down and while the future is indisputably bright it's clear that this is going to require a very long snooze in a cool cellar. I would also observe that while this seems quite forward, as it sits in the glass the tannins become ever more apparent and patience will be an absolute necessity.
94 points Stephen Tanzer's International Wine Cellar
Medium red. Lovely spicy lift to the aromas of dark berries, coffee, mocha, medicinal herbs and black tea. Very tightly wound but light on its feet, with its tangy, sharply delineated dark berry and mineral flavors currently overshadowed by sexy spice and incense elements. This very young wine's inherent sweetness shines through its almost painful tannins on the very long, refined finish. Not quite as perfumed as it was last year from barrel, but then this wine is a baby today. (ST) 94+
Very subtle and solid with a wonderful combination of sweetness and structure. Long and nervy. Transparent. Throbs on the palate. This is what burgundy is all about. Excitement. Sweetness without being sickly. Simply gorgeous! 19/20 points (JR)
Côte de Nuits in the year 640 AD as a monastic property. In 1219 it passed to the canons of Langres, who retained ownership until the Revolution of 1789. The name Chambertin has been used since the 13th century and once shared imperial approval with Clos de Bèze - Napoleon would drink nothing else. Its boundaries have not changed since the Middle Ages. In recognition of their similarity, the 7 " Climats " adjoining those of Chambertin and Clos de Bèze attach the name Chambertin to their own names (except in the case of Clos de Bèze where the name Chambertin comes first). Grand Cru status was officially granted on 31 July 1937.
This hill-slope lies on hard rocks. On the upper portion are brown soils, partly alluvial, partly scree, and some tens of centimetres deep. Lower down are clay-limestone soils in varying proportions. Up-slope, the rocks are of bathonien origin, lower down the marls and limestones belong to the Jurassic (Bajocian) and numerous marine fossils are to be found on the surface, recalling the sea which covered this area some 150 million years ago.
The Grands Crus of Gevrey-Chambertin are iconic Pinot Noir wines ; powerful, virile, complex and intense. They demand equally complex, hightoned dishes to keep the pairing in balance. Feathered game (grilled or, better still, in wine sauce) will, of course, be a worthy companion. The power of the wine's tannins will withstand the shock of contrasting textures while its aromatic complexity and above all its opulence will bring out the differences. Roast lamb in gravy, chicken in red wine sauce, glazed poultry, and rib steak will also benefit from the match, not forgetting soft-centred cheeses which will get strong support from the wine's power and aromatic persistence.
Serving temperature : 15 to 16 °C.
2012 was beset by unusual weather that didn’t spare the vines! A mild winter, spring-like March, cool spring with frosts, summer-like May, cooler, wetter June, a variable summer with heatwaves, hail and storms… Because of the cold damp spring, some of the vine flowers didn’t set and form fruit, there was millerandage (where the flowers aren’t fully fertilised and give small berries) and high pressure from mildew and odium. Temperatures went right up during the short periods, over-heating and scorching the berries. This weather caused a significant fall in yields, without, however, impacting on the quality of the grapes, as well spread out bunches with small berries guarantee concentration and intensity.
All in all, the grapes achieved good ripeness in aromas and good sugar to acidity balance. The white wines are characterised by their finesse and concentration. The reds set themselves apart with their lovely colours, ripe and silky tannins and their harmonious mouthfeel