Bruno Clair

Chambertin Clos de Beze Grand Cru 2011

96–97
100
2
Pinot Noir
5
rot
13,0% Vol.
Trinkreife: 2019–2050
Verpackt in: 12er
3
Lobenberg: 96–97/100
Parker: 95/100
BH: 92–95/100
6
Frankreich, Burgund, Cote d'Or
7
Allergene: Sulfite, Abfüllerinformation
lobenberg

Heiner Lobenberg über:
Chambertin Clos de Beze Grand Cru 2011

96–97
/100

Lobenberg: Tiefe dichte Nase, Zwetschge, Schwarzkirsche, schwarze Johannisbeere, und wie schon beim Gevrey Clos St. Jacques feine kubanische, saftig weiche Tabake, Brombeere, etwas Teer und Goudron. Immense Tiefe und aristokratische Würde ausstrahlend, tolle Struktur. Harmonischer, tiefer, dichter, opulenter Mund mit tollem Säurespiel, sehr komplex. Rassige Säure, die sich lang durchzieht. Der Wein hallt lange nach und kommt mit Delikatesse und viel Charme immer wieder zum Vorschein. Ein toller Wein. 96-97/100

95
/100

Parker über: Chambertin Clos de Beze Grand Cru

-- Parker: The 2011 Chambertin Clos-de-Beze Grand Cru, two-thirds from vines planted in 1912 and one-third re-planted in 1972, is a little more closed on the nose when compared with the Clos St. Jacques. But it gradually unfurls to reveal attractive scents of red cherries, chalk dust and cold stones. The palate is very full in the mouth with superb acidity: crisp dark cherry and red currant fruit, then later pomegranate and bergamot. It is very harmonious in the mouth, becoming fleshier on aeration with a precise, understated but focused finish. There is a lot of potential here. An excellent Clos-de-Beze with real breeding. Drink 2015-2030. 95/100

92–95
/100

BH über: Chambertin Clos de Beze Grand Cru

-- BH: (two-thirds of the .98 ha parcel of vines was planted in 1912 and the remainder in 1973). An intensely spicy nose of natural spice as well as background notes of oak spice also reflects aromas of earth, underbrush, humus, red and dark berry fruit and exotic tea nuances. There is excellent phenolic maturity to the supporting structural elements that shape the precise, intense and overtly muscular flavors that exude a fine minerality on the delicious and palate coating finish. There is less obvious acidity here compared to the Clos St. Jacques and slightly better persistence. This should also age well and require at least 12 to 15 years as the tannins are presently quite prominent. 92-95/100