Wines Unspecified Domaine Ghislaine Barthod - Les Charmes - 1988

Viniou Reviews

Domaine Ghislaine Barthod’s 1988 "Cuvée Les Charmes", a Premier Cru from Burgundy, encapsulates the finesse and complexity for which this region is so highly esteemed. Produced from Pinot Noir, the signature varietal of Burgundy reds, the wine originates from the famed Les Charmes Premier Cru climat, likely within Chambolle-Musigny, even though its precise appellation is not specified here. The 1988 vintage benefited from a warm and consistent growing season, offering wines notable for their structure, ageing potential, and subtlety. Ghislaine Barthod is celebrated for her meticulous vineyard work and a vinification that prioritises the delicate extraction, allowing the unique qualities of the terroir to shine. At over 30 years of age, this wine is expected to show aromas of dried cherries, sous-bois, truffle, and gentle earthy notes, alongside a graceful, silky palate structure, testament to the domaine's traditional approach and the Premier Cru calibre.

Burgundy is renowned for its patchwork of small vineyard plots (climats), each with distinct microclimates and soils, leading to an incredible diversity even within a single village. The region’s classic limestone-clay soils underpin the elegance and aromatic expressiveness of its Pinot Noir. The relatively cool continental climate encourages long, slow ripening, allowing the grape to develop complex aromas and flavours while retaining freshness and subtlety. Burgundy’s centuries-old winemaking traditions and its focus on terroir-driven wines contribute to its revered status in the wine world.

To pair with a mature Burgundy such as this, consider delicate, earthy dishes that echo the wine’s complexity. Classic pairings would include roast duck with wild mushrooms, pheasant with truffles, or a simple dish like coq au vin. Local Epoisses cheese, served at room temperature, also works beautifully with the nuanced aromas of an aged Pinot Noir.

This wine is best enjoyed at a temperature of 16-18°C. Decant the bottle gently, as sediment is likely, and allow some time in the glass for the aromas to fully blossom. Drink within a few hours of opening to savour its maturity and the finesse of its Premier Cru origins.