Olivier Bernstein

Mazis-Chambertin Grand Cru — 2013

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  • Vineyard Profile

    • Grapes sourced from growers in the Les Mazis-Haut are blended in with the production of Bernstein’s own vines in Les Mazis-Bas. Soil composition in Les Mazis- Haut is partly alluvial, partly scree and some tens of centimeters deep; rocks are of bathonien origin. Les Mazis-Bas has clay-limestone soils in varying proportions; the marl and limestone belong to the Jurassic period, and numerous marine fossils can be found on the surface.

    • Vineyards: Les Mazis-Haut, Les Mazis-Bas
    • Cultivation: Lutte raisonnée (“reasoned protection”)
    • Viticulture: Two green harvests during the summer; sustainably farmed
    • Size: 8.79 hectares (21.7 acres)
    • Vine Age: Up to 80 years
    • Elevation: 280 meters (918.6 feet)
    • Exposure: East/southeast
    • Density: 10,000 vines/ha
  • Vintage Report

    • The 2013 winter was mild and humid. Budbreak took place later than usual, at the beginning of May. Spring began rather cold and rainy, especially in May. In all our plots, we were careful to have good grass presence in order to absorb water. Flowering was especially long because of low temperatures, beginning mid-June and ended in early July. Thanks to a nice summer, veraison took place in optimal conditions. The Burgundy harvest in 2013 began a month later than in 2011 and two and half weeks later than in 2012. We started on September 28 with Mazis-Chambertin (one of our oldest vines). Thanks to a wonderful and dry month of September, the sanitary state of the vines was good. We harvested beautiful grapes in our premier and grand crus from Côte de Nuits. Fortunately we finished just before the heavy rains that started around October 10.

    • Harvest Date(s): September 28-October 6
    • Average Yields: 30 hl/ha (2.22 tons/acre)
  • Vinification

    • Fermentation: No heating, only temperature control to avoid the temperature rising above 31 C (87 F); 50% whole cluster; indigenous yeast
    • Maceration: 5-7 days cold maceration; total maceration of 20-22 days
    • Malolactic: 100%
    • Barrel Aging: 16 months in 100% new oak from the forests of Jupiles and Fontainebleau
    • Coopers: Stéphane Chassin
    • Filtration: None
  • Technical Information

    • Varietal Composition: 100% Pinot Noir
    • Production (in cases): 550 cases
    • Production Case Pack: 6/750ml
    • Alcohol: 13%
    • Optimum Drinking: 2023-2060
  • Tasting Notes

    • The wine is a great aristocrat but it is a bit wild. Its virility and sap require long aging. Then it will declare its class and distinction and show that the length of the aftertaste is infinite. The notes which spring to mind for Mazis-Chambertin are spices, liquorice, leather and fur.



  • Mazis-Chambertin Grand Cru – 2013 – 92-95 points – Burghound.com

    "... humus, earth, exotic tea, violets and a cool mix of red and dark pinot fruit. The lush yet brooding, dense, concentrated and overtly muscular flavors that exude evident minerality on the complex, long and impressively scaled finish ..."

  • Mazis-Chambertin Grand Cru – 2013 – 18 points – JancisRobinson.com

    "Dark ruby. Very dense and sleek on the nose. Interesting savoury, meaty edge to the fruit. Very polished and sophisticated ... with lots of pleasure to give. Very correct ... A long-term wine."

  • Mazis-Chambertin Grand Cru – 2013 – 95 points – Wine Spectator

    "... featuring a coiled spring of cherry, berry, licorice and spice flavors. Intense and long, with well-integrated oak and toasted spice notes lingering on the finish. The aftertaste incorporates a mineral element."