1993 | Pierre Damoy | Chambertin Clos de Beze

Introduction

Red Wine: 1993 | Pierre Damoy | Chambertin Clos de Beze

This release comes from a boutique, family-owned Domaine which was originally founded in the 1920s.

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Producer: Pierre Damoy

Ratings: BH | 93

Vintage: 1983

Size: 750ml

ABV: 13.5%

Varietal: Pinot Noir

Country/Region: France, Burgundy

This release comes from a boutique, family-owned Domaine which was originally founded in the 1920s. Pierre Damoy is best known for producing Pinot Noir from its Grand Cru vineyard holdings, in particular their Chambertin Clos-de-Bze Grand Cru. The 1993 vintage is still at the top of its game, showing some lovely tertiary flavours but with plenty of fruit still. A wine that was built to last.

Reviews:

• Burghound: Elegant, extremely pure and spicy with austere black fruit notes and understated, powerful, densely concentrated and superbly well-focused big-bodied flavors that deliver superb mid-palate punch and terrific finishing complexity. This has always been impressive, even since release and it continues to hold effortlessly. Multiple, and consistent, notes.

Producer Information

Domaine Pierre Damoy is a Burgundy wine producer located in Gevrey-Chambertin. The family-owned domaine was founded in the 1920s and has been managed by Pierre Damoy since 1992. It is best known for producing Pinot Noir from its Grand Cru vineyard holdings, in particular the Chambertin Clos-de-Bze Grand Cru vineyard.The domaine covers around 11 hectares (27 acres) of vineyard land spread throughout Gevrey-Chambertin’s grand cru vineyards of Chapelle-Chambertin, Chambertin Clos-de-Bze and Le Chambertin. Damoy owns a portion of Chambertin Clos-de-Bze as well as Chapelle-Chambertin. Vines at both sites range from 60-80 years old.Damoy also holds a small area of land in the Chambertin vineyard, and produces Pinot Noir from Marsannay, as well as Bourgogne Blanc and Rouge from vineyards in Fixin and Couchey.For the vinification process, grapes are harvested manually and picked relatively late. The fruit is sorted during picking and once again at the winery, then macerated for up to 15 days. Pinot Noir is fermented in open top vats and punched down by hand. The wines generally age on the lees for 18 months with grand cru wines barrel maturing in up to 100 percent new French oak.