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Chapelle de Blagny Meursault Blagny Premier Cru 2016

ID No: 446059
Country:France
Region:Burgundy
Winery:Chapelle de Blagny
Grape Type:Chardonnay
Vintage:2016
Bottle Size:750 ml
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Review:


Smooth and juicy, with fine Pinot Noir flavors of cherry and ripe plum. Tangy, pure, and refined; long and rich.
- Tasting Panel 94 Points



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- Wine Spectator 92 Points

 Wine Spectator: 92 94 Points
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Delas Freres Cote Rotie La Landonne Rouge 2016

Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.

This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”

This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.


The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.

Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.


Reviews:

Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T

-Wine Cellar Insider 97 Points

Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further 

-Wine Enthusiast 97 Points


Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.

-Vinous 95 Points

Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported. 

 -Wine Spectator 96 Points

Overview

This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”

This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.


Winemaking

The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.


Tasting Notes

The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.


Food Pairing

This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.

 Vinous Antonio Galloni: 95 Wine Enthusiast: 97 Wine Spectator: 96 97 Points
Product Description

This appellation springs from 4 plots, all classified premier cru: La Jeunelotte, La Pièce-sous-le-bois, Sous-le-dos-d’âne and Sous-Blagny : the Meursault-Blagny wine from our domain originates from 3 of these plots (or climats), Sous-le-dos-d’âne, La Pièce-sous-le-bois and Sous-Blagny.

This wine is distinguished for its fine, mineral sensation giving length in the mouth : in the first years, the aroma is rich and ranges from citrus fruit to white blossom moving towards honey, buttered toast and hazelnut.

After 2 or 3 years in the cellar it may be served before dinner with cubes of “jambon persillé” (pressed ham ) or “Comté” cheese; a little older it will be an ideal match for fish quenelles and with slightly more maturity, delicious with veal in cream sauce.

In a good cellar, Meursault-Blagny wine may be laid for 8/10 years.

Winery: Chapelle de Blagny

The hamlet of Blagny is a Cistercian heritage site and even during the earlier gallo-roman period it is believed that the inhabitants cultivated vines.

From the 12th century to the 18th, Blagny belonged to the Cistercian order established in the nearby abbey of Maizières and to this day remains a chapel built in the 15th century.

As commented by several 18th century writers, it appears that the monks’ knowledge of winegrowing had already built up the reputation of Blagny for its fine wine.After the revolution, the domain was sold in 1793 as national property and then acquired in 1811 by an ancestor of the present owners; the five following generations have all been dedicated to maintaining the excellence of the family estate and today, this responsibility is in the hands of Jean-Louis de Montlivault. Etienne de Brichard is preparing himself for the job.


Wine making:

Grapes are handpicked then placed in crates to be carefully transferred to the vathouse; a pneumatic press is used for low pressure extraction of the must.

For the white wines, the must is racked in vats for 24 hours which gives time for the coarse solid matter to settle and immediately after this period, the clear juice is filled into oak casks (only a quarter of the casks are new). The alcoholic fermentation is a natural process without the addition of artificial yeasts; then follows the malolactic fermentation process. 

About 14 months later, the wine is racked in vats, filtered and then bottled.

The red wine process starts with fermentation of the de-stalked grapes in vats for approx. 2 weeks during which the colour and the tannins in the grape skin are dissolved; when the sugar is changed into alcohol, the wine is filled into casks and, as for the white, bottled after about 14 months. A quarter of the number of casks is renewed each year.

Terroir: 

The terroir of Blagny, which is not more than 40 hectares, comprises 20% of appellations yet "1er cru" of Meursault and Puligny-Montrachet, universally known for excellence of their white wines. Soil, consisting of clay and limestone marl, are suitable for both reds than whites. Vineyards, grouped around the "hameau de Blagny", are located in the highest part of the Premiers Crus.


The vineyards are all located on the terroir of Blagny. 

- Vines planted in white located on the commune of Meursault, have "meursault-blagny" appellation. 

- Vines planted in white located on the commune of Puligny-Montrachet, have "puligny-montrachet, hameau de Blagny" appellation. 

- Vines planted in red located on the commune of have "Blagny, sous le dos d’âne" appellation.

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