Albert Bichot : Chambolle-Musigny 1er cru "Les Chabiots" 2023

Characteristics and Tasting Tips for the Chambolle-Musigny 1er Cru "Les Chabiots" 2023 from Albert Bichot

Tasting notes

Colour
This Chambolle-Musigny 1er Cru reveals a brilliant ruby colour of moderate intensity, true to the delicate Pinot Noir wines of this village.

Nose
The nose is infinitely delicate, led by red fruit aromas such as raspberry and strawberry, subtly enhanced by floral notes of rose and violet.

Palate
The palate is fleshy and delicate, underpinned by perfect balance and silky tannins. The long, refreshing finish reveals fine nuances of menthol and tobacco.

Food and wine pairings

This wine is an ideal partner for roasted or slow-cooked meats such as poultry, veal, lamb or feathered game, as well as mild cheeses. It pairs particularly well with veal grenadin with morels, where the richness of the dish is echoed in the aromatic finesse of the wine.

A Chambolle-Musigny 1er Cru "Les Chabiots" with the Characteristic Finesse of the Côte de Nuits

The estate

Founded in 1831 in Monthélie by Bernard Bichot, the House of Albert Bichot settled in Beaune, the historic heart of the Burgundy wine trade, in 1912. Today led by Albéric Bichot, representing the sixth generation of the family, it draws on six estates spread across the whole of Burgundy, farmed according to the principles of organic viticulture. Renowned for its mastery of the upstream side of winemaking and its family roots, Albert Bichot remains one of the last great Beaune houses to have stayed independent.

The vineyard

The "Les Chabiots" climat lies in the southern part of the premiers crus of Chambolle-Musigny, in the immediate vicinity of the prestigious "Les Amoureuses" climat. Its shallow, brown limestone soil rests on a fissured rocky subsoil, scattered with large blocks of stone that gave the lieu-dit its name. This configuration limits the vigour of the vine and encourages slow ripening, conducive to the elegance and freshness of Pinot Noir.

Vinification and ageing

This wine is hand-harvested, then vinified in truncated oak vats with precise temperature control. Maceration lasts approximately three weeks, with fermentation carried out by indigenous yeasts native to the terroir. Ageing takes place entirely in oak barrels for 14 to 17 months, with a proportion of new oak of between 35 and 40%.

Grape variety

This wine is made from 100% Pinot Noir.