Domaine Belleville Chambolle Musigny Les Drazeys Rouge 2019 750ml
"CHAMBOLLE MUSIGNY "LES DRAZEYS"
ELEGANT AND SILKY -
Located: Mercurey, Cote Challonaise, Burgundy, France
Pinot Noir 100%
Age: 40 years
12 months in barrel
35% new barrel
Optimal drinking: 5~6 years
THIS "CLIMAT" -
"Les Drazeys" is a word derived from Old French "Dressière", which meant a short-cut. The "Les Drazeys" Climat is at a crossroads of several lanes in Chambolle Musigny.
Clay-limestone terroir with a predominance of clay in the middle of the slope
Care: Extensive debudding to reduce yield and improve precision
Age: 40 years
Appearance : Nice deep ruby robe, limpid and brilliant
Bouquet : Raspberry, strawberry and undergrowth
In the mouth : Soft and ripe tannins, round and powerfull. A wine on the fineness and elegance....
Jancis Robinson 16.5: "Pale garnet. Flattering, rather smudgy, violet-scented perfume. Then fruit on the palate that's hugely flattering followed by a dry but not drying finish. Really quite a charming wine! Very long and reverberant. Drink 2023~2035, Tasted Jan30, 2021"
Domaine Belleville comprises 10.5ha in Rully and 5.5ha in Mercurey, with a further 2ha of vineyards in Gevrey, Chambolle-Musigny, Puligny Montrachet and Santenay.
In total the estate owns holdings in six Rully Premier Cru, with an additional Premier Cru (Clos l’Evêque) in Mercurey. Four more Rully wines are bottled as separate lieu-dit, together with five lieu-dit from Mercurey. Vitoux notes that the estates objective is to focus on just one plot and to respect and express terroir diversity.
Domaine Belleville was purchased in 2017 by Denise Dupré and Mark Nunnelly – two American wine-lovers – and Jean-Luc Vitoux, an ex-wine law lawyer who was born in Champagne.
Although Dupré and Nunnelly reside in the US, they have many investments in the hospitality sector across France such as the Royal Champagne hotel in Champillon; Champagne house Leclerc Briant in Epernay; and the hotel/restaurant Le Chateau de la Commarine in Pommard.
The team at Belleville is headed up by young winemaker Charles Nebout, an oenologist and son of a winegrower in Saint Pourçain. The estate is in the process of converting to organic, with the first ‘organic’ harvest taking place in 2018.
Other improvements are being made to aid the focus on terroir expression and quality. All white grapes are now transported from vineyard to winery in small boxes, before pressing and fermentation in stainless steel. Post-fermentation, white wines are generally aged for 8-12 months with a maximum of 25 barrels used. Red wines are nearly all destemmed, before 10-14 months ageing with 25-30% new wood. In total the estate produces around 100,000 bottles.