2009 Chambolle Musigny Beaux Bruns
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The 2009 Chambolle-Musigny Aux Beaux Bruns is soft and delicate, with refined layers of fruit that emerge effortlessly from a medium-bodied frame. This pretty, feminine Chambolle is sensual and totally inviting.
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Antonio Galloni, Vinous
Stephen Tanzer, Vinous
More reviews and scores
The 2009 Chambolle-Musigny Aux Beaux Bruns is soft and delicate, with refined layers of fruit that emerge effortlessly from a medium-bodied frame. This pretty, feminine Chambolle is sensual and totally inviting. Anticipated maturity: 2017-2029. Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage. Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage. Importer: Martine’s Wines, Novato, CA; tel. (415) 883-0400
(almost 100% new oak; alcohol close to 14%) Dark red. Chocolatey oak, caramel and coffee on the rather anonymous, slightly warm nose, with an exotic aspect. Sweet and creamy but a bit chunky in texture, with very ripe hints of torrefaction. Concentrated and rich but I wanted a bit more verve and primary fruit character. Finishes with firm tannins.
The 2009 Chambolle-Musigny Aux Beaux Bruns is soft and delicate, with refined layers of fruit that emerge effortlessly from a medium-bodied frame. This pretty, feminine Chambolle is sensual and totally inviting. Anticipated maturity: 2017-2029. ||Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage.||Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage. Wine Advocate.May, 2011
About the producer
This estate, today with Arnaud Mortet at the helm, makes some of Gevrey-Chambertin’s finest wines. Working with 16 hectares, as well as a few négociant parcels, this property makes perfumed and chiselled Pinot Noir.