| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1992 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Chambolle-Musigny |
| Classification | Premier Cru |
| Estate | Domaine Ghislaine Barthod |
| Current phase |
Decline
|
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|
Youth
1993 - 1996
|
Maturity
1997 - 2003
|
Peak
2004 - 2016
|
Decline
2017 - 2026+
|
| Grape variety | Percentage |
|---|---|
| Pinot Noir | 100 % |
Domaine Ghislaine Barthod’s 1992 Chambolle-Musigny Premier Cru is a fine expression of Pinot Noir, crafted from old vines rooted in the Côte de Nuits’ revered limestone soils. The 1992 vintage, shaped by a relatively cool growing season, gives this wine a classic, delicate structure and remarkable ageing potential. Careful vinification under Ghislaine Barthod’s meticulous hand emphasises elegance and clarity, preserving the grape’s natural finesse and aromatics. Now fully mature, this Pinot Noir exudes complexity with notes of wild strawberry, faded rose petals, damp earth, sous-bois, and a subtle hint of spice, all supported by silky tannins and a fresh line of acidity.
The village of Chambolle-Musigny is nestled in the heart of the Côte de Nuits, an illustrious corridor within Burgundy renowned for its Pinot Noir of incomparable finesse. The terroir here is particularly chalky and stony, contributing both to graceful aromatics and to the wine’s vibrant tension. Chambolle-Musigny has long been esteemed for its seductive, perfumed reds, standing in contrast to the more robust styles found in neighbouring appellations. The region’s cool continental climate tempers ripening, encouraging nuanced expressions and refined, lingering finishes—a hallmark of Barthod’s bottlings.
For pairings, this mature Chambolle-Musigny is best complemented by subtle, savoury dishes that won’t overshadow its delicate nuances. Think of roast quail with mushrooms, veal medallions in a light jus, or a free-range chicken with morel cream sauce. For a regional touch, try a classic coq au vin or Bourgogne snails with garlic and parsley. Soft cheeses such as Brillat-Savarin or Chaource will also enhance the wine’s supple texture and earthy complexity.
To enjoy all the subtleties of this Premier Cru, serve it slightly cool at 15-16°C. Pour gently, as fine sediment may be present after three decades of cellaring, and allow the wine to breathe in the glass—a brief decantation suffices. This exquisite wine will reward patience, unveiling layers and graceful evolution with every sip.
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