| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1988 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Chambolle-Musigny |
| Classification | Premier Cru |
| Estate | Domaine Gérard Mugneret |
| Cuvée | Les Charmes |
| Current phase |
Decline
|
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|
Youth
1988 - 1992
|
Maturity
1993 - 1999
|
Peak
2000 - 2012
|
Decline
2013 - 2027+
|
| Grape variety | Percentage |
|---|---|
| Pinot Noir | 100 % |
Domaine Gérard Mugneret’s Chambolle-Musigny Premier Cru Les Charmes 1988 is an exquisite example of refined Burgundy Pinot Noir at maturity. This wine is made exclusively from Pinot Noir grapes, sourced from the distinguished Premier Cru ‘Les Charmes’ vineyard, famed for its elegance and depth. The 1988 vintage benefited from a cool and balanced growing season, which typically yields wines of remarkable finesse with well-integrated tannins and vibrant acidity. Traditional vinification techniques, including destemming and fermentation in open vats, followed by ageing in French oak barrels, are hallmarks of the domaine, allowing for a subtle integration of oak while maintaining the purity of fruit.
Situated in the heart of the Côte de Nuits, Chambolle-Musigny is renowned for producing some of Burgundy’s most graceful and fragrant red wines. The region benefits from a semi-continental climate with marked temperature variations, which help to preserve freshness and aromatic complexity. The soils of Les Charmes are characterised by a high content of limestone mixed with clay, contributing minerality and a fine structure to the wine. Chambolle-Musigny has been celebrated since the Middle Ages, with its nuanced Pinot Noir finding particular favour for their silky texture and ethereal bouquet.
This mature Premier Cru is ideally paired with refined dishes that accentuate its delicacy and evolution. Serve alongside roasted pigeon with wild mushrooms, duck breast with a cherry reduction, or traditional Burgundian coq au vin for a local touch. The wine’s bouquet of faded rose petals, sous-bois, truffle and soft red fruits also complements mature cheeses such as Epoisses or a light Comté.
For the perfect tasting experience, allow the wine to stand upright for several hours and decant lightly to remove sediment. Serve at 16-18°C to best highlight its complex bouquet and supple palate. Given its age, handle with care to fully appreciate its subtlety and regal elegance.
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