Pierre Damoy : Chapelle-Chambertin Grand cru Domaine 2012

Tasting notes and advice for Pierre Damoy Chapelle-Chambertin Grand Cru 2012

Tasting

Color

The color displays a deep ruby red hue.

Nose

The nose stands out for its delicate, enveloping floral aromas, dominated by notes of violet and rose. These fragrances intertwine with red and black fruits such as ripe cherry, raspberry and darker berries. Pronounced mineral nuances complete the bouquet, alongside subtle spicy and toasty touches from ageing.

Palate

On the palate, the wine offers a generous, refined texture rather than sheer power. The tannins are elegant and well integrated, without excessive astringency. Balanced acidity leads into a lingering finish that harmoniously marries floral and mineral notes. Overall, it reveals great aromatic finesse and remarkable complexity.

Food and wine pairings

This Chapelle-Chambertin is an ideal match for noble meat preparations such as spice-roasted pigeon, rabbit with chasselas grapes or duck with aromatic herbs. It also pairs beautifully with traditional Burgundian dishes such as coq au vin or jambon persillé. Refined red meats such as beef fillet in pastry, lamb with mushrooms, or truffled poultry make excellent pairings. Mature Burgundian cheeses, notably Époisses, complete this wine harmoniously.

Serving and cellaring

Chapelle-Chambertin Grand Cru 2012 can be enjoyed now, while also offering cellaring potential until around 2045. A serving temperature between 15 and 17°C will allow its aromatic complexity to be fully appreciated.

A Gevrey-Chambertin Grand Cru combining floral elegance and mineral depth

The estate

The Domaine Pierre Damoy, established in the early 20th century by Julien Damoy, has remained a family-owned estate for five generations. Located in Gevrey-Chambertin in the heart of the Côte de Nuits in Burgundy, the estate spans around eleven hectares, eight of which are Grand Cru. Pierre Damoy currently runs the estate with an approach combining scientific rigor and sustainable practices.

The vineyard

Chapelle-Chambertin covers 5.48 hectares within the commune of Gevrey-Chambertin. Pierre Damoy owns more than three hectares, divided into four distinct parcels: La Grande Chapelle, Travers, Panama and Quatre Ouvrées. The soils rest on a Bajocian encrinite limestone substratum, rich in clay and calcareous elements, producing orange-tinted soil matrices. The vines, some planted in the 1940s and 1960s, benefit from optimal maturity to produce concentrated grapes. This diversity of parcels allows the full complexity of the terroir to be expressed.

The vintage

The 2012 vintage in Burgundy was marked by a cool spring followed by a warm summer moderated by occasional rainfall. These conditions required careful vineyard management to prevent fungal diseases. The summer enabled phenolic ripening without excessive sugar accumulation, promoting balance between acidity and maturity. The late harvests practiced by Pierre Damoy made it possible to achieve optimal ripeness, producing wines of great aromatic purity and an elegant tannic structure.

Winemaking and ageing

The Chapelle-Chambertin Grand Cru 2012 harvest was carried out late, in keeping with the estate’s philosophy of favoring full phenolic ripeness. Winemaking used a variable proportion of whole clusters depending on the characteristics of the vintage. Ageing took place over a period of eighteen to twenty months in oak barrels, with selective use of new barrels.

Grape variety

100% Pinot Noir