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2006 Perrot-Minot (Domaine) - Chapelle-Chambertin Vieilles Vignes

FRANCE / BURGUNDY / GEVREY-CHAMBERTIN
  • 94 WA
  • 93 WS
  • 92 IWC
  • Variety
    Pinot Noir
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SKU: 152522-2006-750-2B
  • International Wine Cellar | Rating: 92

    (just four barrels made, from fruit picked at the end of the harvest and painstakingly sorted) Good deep red-ruby color. Elegant, vibrant aromas of raspberry, minerals, smoke and stone. Can't match the last few wines for stuffing but there's plenty of power-and tannic spine-to the fresh blackberry and mineral flavors. Finishes broad but quite tannic. It will be interesting to follow this wine into the bottle.
    Author: Stephen Tanzer
    Issue: March/April 2008
  • Burghound | Rating: 92

    A ripe but cool nose of very pretty red pinot fruit merges into rich and well-detailed medium full flavors that are delicious, stylish and possess good depth, all wrapped in a admirably persistent if moderately austere finish that displays lovely minerality. This is impressive as Chapelle was hammered by hail in 2006 yet there is no sense of drying tannins so the late harvest date Perrot-Minot used clearly helped tremendously in terms of obtaining ripe structural elements.
    Drink Dates: 2014+
    Author: Allen Meadows
    Issue: 1st Quarter, 2009
  • Wine Spectator | Rating: 93

    Starts out briary and wild, with tobacco and spice notes, taming to sweet black cherry and licorice flavors. There's power and assertiveness as this cuts a broad swath. Shows the wild side of Gevrey, but also has purity and staying power. Fine length.
    Drink Dates: 2011-2022
    Author: Bruce Sanderson
  • Wine Advocate | Rating: 94

    The fruit for Perrot-Minot's 2006 Chapelle-Chambertin Vieilles Vignes, he reports, took two days of sorting, berry-by-berry, to avoid any taint of hail. Intensely-concentrated blackberry, cassis, peat, and savory, salted beef stock inform a seamlessly-rich, plush palate whose fine tannins have been almost completely sublimated. But for all of its density, when compared with the premier cru bottlings here this year, this Chapelle displays tension and vivacity that set up an enervating interplay of finishing flavors without depriving the taster of one bit of the succulence and juiciness promised on the mid-palate. This kinetic, tiny-berried, multi-boned grand cru reduction should be worth following for 12-15 years.
    Drink Dates: 2009-2024
    Author: David Schildknecht
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    Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, Pinot Noir and Chardonnay reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable. 

    Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.

    Old-World Pinot Noir most famously hails from Burgundy, where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include Domaine de la Romanée-Conti, Domaine Comte de Vogüé, Domaine Leroy, and Domaine Armand Rousseau.

    New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in California, particularly Sonoma and Carneros, and top producers include Marcassin, Kistler, and Kosta Browne.

    High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.

    Collector Data For This Wine

    • 26 bottles owned
    • 13 collectors