2013 Mazis-Chambertin, Grand Cru, Domaine Maume (Tawse)

2013 Mazis-Chambertin, Grand Cru, Domaine Maume (Tawse)

Product: 20131046625
Prices start from £798.00 per case Buying options
2013 Mazis-Chambertin, Grand Cru, Domaine Maume (Tawse)


Fine, bright mid-purple, with a very classy nose, albeit quite discreet in its youth. Red fruit with some very dark cherry notes, a linear intensity and then a richer, more complete finish. Fine-boned, yet with a rugged intensity. The domaine’s reputation for its Mazis-Chambertin will be maintained. 
Jasper Morris, MW - Wine Buyer

There was not much rot in the vineyards here but a very small crop, less than 2012, because of the flowering. As a result some individual cuvées have not been made this year. Picked in cool weather between the 7th and 10th October, it was necessary to warm the fruit to start fermentations, after which the vats were given middling maceration time but with very little extraction.

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Critics reviews

Wine Advocate92/100
Wine Advocate92/100
Tasted blind at the Burgfest tasting in Beaune, the 2013 Mazis-Chambertin Grand Cru has quite a dense bouquet that does not possess the transparency of Pierre Duroch's Latricires with which there were stylistic comparisons. However, it does improve in the glass and offers attractive, soy-tinged red berry fruit. The palate is medium-bodied with grainy tannin, not the most complex Grand Cru, though it feels lithe and harmonious in the mouth. There is a dash of white pepper that lingers on the aftertaste, completing a fine wine that will repay cellaring. Tasted September 2016.
Neal Martin - 29/11/2016 Read more

About this WINE

Domaine Maume

Domaine Maume

Bertrand Maume and his colleagues from Marchand-Tawse now assist in the winemaking process since Moray Tawse bought the domaine in 2011. Bertrand was at the helm of Domaine Maume in Burgundy from 1991 until 2011 in succession to his father Bernard. The wines are still recognisably in the same style, though perhaps the firmness of the tannins has been ameliorated by slightly fuller fruit. Almost every year there is a technical modification to improve quality, whether it be a pneumatic press (1999) sorting table (2001) or destalking the grapes without crushing (2005). The grapes are now cooled before the fermentation gets under way, spending three to four weeks in the vats with both punching down and pumping over. The wines are then matured for up to 22 months without racking and they are neither fined nor filtered before bottling.
The Maumes see their wines falling into two groups: Etelois, Champeaux and Charmes are pretty and succulent, thus requiring oak from Jupilles or Troncais in the hands of coopers who specialise in finesse. En Pallud, the premier cru cuvée and Mazis-Chambertin have more rugged frames and need the firmer hand of Nevers wood from (e.g.) Berthomieu. while Lavaux is between the two, tending one way or the other according to vintage.

Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.

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Gevrey Chambertin

Gevrey Chambertin

Gevrey-Chambertin is the largest wine-producing village in Burgundy’s Côte d'Or, with its vineyards spilling over into the next door commune of Brochon.

Located in the far north of the Côtes de Nuits above Morey-St Denis, classic Gevrey-Chambertin is typically deeper in colour, firmer in body and more tannic in structure than most red Burgundy. The best can develop into the richest, most complete and long-lived Pinot Noir in the world. This is largely thanks to the iron-rich clay soils, though much depends on whether the vineyard is located on either the steeper slopes (Evocelles, Clos St Jacques) or the flatter, richer soils (Clos Prieur, Combottes).

Whereas in the past there have been numerous underperformers in Gevrey-Chambertin exploiting the reputation of this famous village and its iconic Grands Crus, today there are many fine sources to choose from, and overall quality is higher than ever.

Gevrey-Chambertin’s greatest Grand Cru is named after the field of the monk Bertin (Champ de Bertin). In 1847, Gevrey appended the name of this illustrious vineyard, Chambertin, setting a trend for the other principle villages to follow. Le Chambertin may not be quite as sumptuous as Musigny or Richebourg, or as divinely elegant as La Tâche or Romanée-St Vivant, but it is matched only by the legendary Romanée-Conti for completeness and luscious intensity.

In all, Gevrey boasts an impressive nine Grands Crus, with the name of Chambertin retaining a regal omnipresence throughout its finest vineyard names. The other truly great Grand Cru is Chambertin-Clos de Bèze which has the right to sell its wines simply as ‘Chambertin’, and is the only wine allowed to put the Chambertin name before, rather than after, its own. Situated slightly further up the hill, the wines are fractionally less powerful yet full of sensual charm and finesse.

Quality-wise the next best are generally acknowledged to be Mazis-Chambertin and Latricières-Chambertin. The former is incredibly concentrated and very fine, but its structure is a little less firm than Le Chambertin. Latricières is less about power (although it can be explosively fruity) and more about an entrancing silkiness.

Situated slightly higher up the slope, Ruchottes-Chambertin is impressively rich, stylish and slightly angular. The tiny Griottes-Chambertin, which owes its name to the grill-pan shape of the vineyard rather than the wine’s griotte cherry aroma, is lower down the slope and boasts a velvety texture and rich fruit reminiscent of Chambertin itself. It is generally better than the lighter, although wonderfully fragrant Chapelle-Chambertin and Gevrey’s largest Grand Cru, the pure and seductive (if variable) Charmes-Chambertin.

Gevrey also has some outstanding Premier Crus on the south-east-facing slopes above the town. Les Cazetiers and especially Clos St Jacques produce some exceptional wines. Indeed Armand Rousseau, who pioneered domaine bottling here in the 1930s and is still one of the region’s very best producers, often sells his Clos St Jacques for more than several of his Grand Crus.

Drinking dates for these wines vary, but Grand Crus are generally best from at least 10 to 25 years, Premier Crus from eight to 20 years, and village wines from five to 12 years.

  • 315 hectares of village Gevrey Chambertin
  • 84 hectares of Premier Cru vineyards (20 in all). The foremost vineyards include Clos St Jacques, Lavaux St Jacques, Combottes, Corbeaux, Cherbaudes, Cazetiers.
  • 55 hectares of Grand Cru vineyards: Chambertin, Chambertin Clos de Bèze, Latricières-Chambertin, Ruchottes-Chambertin, Mazis-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Chapelle-Chambertin, Griottes-Chambertin..
  • Recommended producers:  Bachelet, Dugat, Esmonin, Mortet, Rossignol Trapet, Rousseau, Serafin, Bernstein
  • Recommended restaurants : Chez Guy (good wine list), Rôtisserie du Chambertin (and Bistro)

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Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.

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