Griotte-Chambertin Grand Cru

Griotte reaches across the street and the vines for this wine border directly on Chambertin. Chapelle-Chambertin is a very early terroir, but Griotte-Chambertin is usually ready two or three days before its neighbor – always an advantage in late years. Incidentally, the aromas of Griotte and Chapelle could not be more different. The Chapelle has dark berries on the nose, while the Griotte, which grew just a stone's throw away, has wonderful red berries; cherries and wild strawberries mingle with spicy components and herbal notes, giving the bouquet a certain lightness that I personally love. On the palate, too, the Griotte is a real delight! It moves through the palate with a lot of pressure and an enormous density. The wine has a lot of substance, is powerfully structured and is one of Christophe Perrot-Minot's more robust wines. Sure, this wine demands a little more patience from us, which is not easy for me personally. When we couldn't hold back, when we just had to know what this wine could do, we opened the magnum as early as noon and each of us took a nice sample to give the wine some space and air into the bottle. That helped a little, but in the end we couldn't avoid decanting the wine. The show was spectacular. With each passing minute, the quality improved, or rather, the drinkability improved. And as is unfortunately all too often the case, the last glass was great and you would have liked to pour another one. Conclusion: put this wine away for five or better yet ten years or if, like us, you are impatient, then decant it for at least four hours. Have fun!