Viniou Reviews
This Chambolle-Musigny Premier Cru "Les Cras" 1991 from Domaine Ghislaine Barthod is a striking example of Burgundy’s finesse and complexity. Crafted from Pinot Noir, as is typical in this region, the wine comes from the renowned "Les Cras" vineyard, a Premier Cru situated on a limestone-rich, slightly stony slope that lends pronounced minerality and elegance to the wines. The 1991 vintage is remembered for its classic style, offering vibrant acidity and refined structure, characteristics maintained and even exalted by careful, traditional vinification and thoughtful ageing. Domaine Ghislaine Barthod is respected for precise, terroir-driven wines, working with low yields and meticulous attention to detail during fermentation and maturation in French oak barrels, promoting both purity and complexity.
Chambolle-Musigny is located in the north of the Côte de Nuits, a subregion of Burgundy highly regarded for its exceptional Pinot Noirs. The area benefits from a semi-continental climate—a balance of cold winters and warm summers—which allows grapes to ripen slowly and retain vibrant acidity. The soils are rich in limestone and clay, particularly in "Les Cras", contributing to the singular minerality and delicate texture found in the finest wines. Chambolle-Musigny itself is celebrated for producing some of the most ethereal and perfumed red wines in Burgundy, often described as possessing the silkiness of velvet combined with understated power. The village’s heritage in fine viticulture dates back many centuries, shaping a reputation worldwide for pure, nuanced wines.
To pair with this elegant, mature red, consider classic Burgundian dishes that will not overshadow its subtlety. A fine coq au vin made with top-quality poultry or a delicate roast quail with wild mushrooms would be exquisite choices, as would a simply roasted duck breast served with a cherry or red-wine reduction. For cheese, serve alongside a ripe Epoisses or, for something lighter, a Brillat-Savarin.
For serving, decant gently to remove sediment and allow the wine to breathe for around thirty to forty minutes, enhancing its aromatic complexity without overexposing its delicate structure. Optimal tasting temperature is between 16-18°C, ensuring the layers of fruit, floral, and earthy notes are expressed with clarity and grace.
