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  • 2014 Joseph Roty - Charmes Chambertin (Tres Vieilles Vignes)

2014 Joseph Roty - Charmes Chambertin (Tres Vieilles Vignes)

FRANCE / BURGUNDY / GEVREY-CHAMBERTIN
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    SKU: 46778-2014-750-1A
    • Rating: 95

      Note: from a .16 ha parcel in Charmes proper of vines planted in 1885 that have never been pulled up though Roty points out that all those that have died over the years have been replanted Tasting note: Once again the nose has mostly absorbed its wood treatment on the ultra-spicy, ripe and attractively fresh nose of black cherry, earth, underbrush and soft floral aromas. There is flat out incredible density to the extract rich and imposingly-scaled flavors that completely coat the palate with sap before culminating in a velvety yet superbly intense finish that seems to just go on and on. Once again though note well that plenty of patience is going to be required before this incredible beauty of a Charmes is ready to roll. This is seriously impressive.
      Author: Allen Meadows
    • Rating: 18

      Sweet, spicy nose. Very intense. Great polished tannins. Super-serious and bone dry. Tastes like essence of a wood-panelled room, somehow. (And I don't mean wood panelling with TCA as in Middle Temple.) Very much for the patient.
      Author: Jancis Robinson
    • Rating: 94

      The 2014 Charmes-Chambertin Tres Vieilles Vignes has a very intense and powerful nose, almost raucous with ebullient kirsch, blueberry and blackberry notes that come storming from the glass. The palate is full-bodied and quite dense in the mouth. For me, the oak is not quite as embroidered into the fabric of the wine as the Griotte or the Mazis. This has more thrust at the moment with an intense spicy finish, with a dash of black pepper on the aftertaste. Hopefully it will just calm down a little by the time of bottling.
      Author: Neal Martin
    • Rating: 94

      Full red-ruby. Aromas of black cherry, licorice and violet are complicated by a distinct element of torrefaction. Densely packed and hugely concentrated, conveying outstanding energy and saline minerality to its remarkably sappy black cherry, dark berry, earth and floral flavors. A caramel note is probably due to the oaks (Roty uses Billon and Rousseau barrels here). Finishes extremely long, with saline and licorice notes. There's nothing hard about these tannins but this wine will nonetheless require a long time in the cellar to approach its peak. - Stephen Tanzer
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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

    • 68 bottles owned
    • 14 collectors