Domaine Ghislaine Barthod Chambolle-Musigny 2023
Domaine Ghislaine Barthod Chambolle-Musigny 2023
Drinking Window 2026 - 2040
Mid crimson ruby in colour, with softly ripe fruit on the nose. Attractive mid strawberry fruit, quite ripe though not heated, needs a touch more tension. Drink from 2028-2032. Tasted Nov 2024.
88-90pts Vinous
Drinking Window 2026 - 2040
The 2023 Chambolle-Musigny Village has a pretty, winsome bouquet with finely delineated touches of cranberry, strawberry, wild hedgerow and rose petal. The palate is medium-bodied, fresh and lively with slightly chalky tannins. It's a little grainy in texture toward the finish where there is more black fruit. Give this just a year or two in bottle.
- By Neal Martin on November 2024
This year, instead of Ghislaine Barthod meticulously assembling representative samples in the barrel cellar, I tasted the wines in the comfortable warmth of their home. She guided me through her namesake range whilst her son, Clément, escorted me through those bearing her husband, Louis Boillot’s name. Clément oversees not only this gallimaufry of wines, but also nine cuvées from Beaujolais that are almost entirely from Moulin-à-Vent and sold under Domaine Louis Boillot.
“We did a lot of green harvest,” he told me. “We cut between 30% and 50% of the bunches in July depending on the vineyard so that we averaged around 40 hl/ha, a little lower in Gevrey at 35 hl/ha. Harvest began on September 9, though as usual, we picked the Volnay Les Angles earlier, on September 6. Everything is destemmed and the wines matured in 15% to 20% new oak. We have introduced more 600-liter barrels, so I had to buy some new ones [to start the barrel rotation of new and used oak]. The reds were racked 15 days earlier and the samples represent the final blend. I am surprised by the freshness and energy from such a warm vintage. The fruit is exuberant. There is just a little more ripeness in the Gevrey’s [under Louis Boillot] where the maximum alcohol is 13.8%. The Beaujolais wines underwent a 14-to-18-day cuvaison. Here, I am doing less extraction and using more vats.”
