The plot of Chambertin-Clos de Bèze, which is very rich in limestone, existed before ‘Chambertin’. In 640, the Duke Amalgaire gave plots to the Abbey of Bèze and the monks cleared a forest to plant vines. The renown and the quality of the wines from the Clos de Bèze is celebrated since the XVIIth century.
Terroir: Close de Beze Les Ouvrées Rodin is an exclusive cuvee produced from two of Domaine Faiveley's plots sitting in the southern portion of this famed terroir. Vines here date back to 1949 and are planted in rich soils of limestone on an eastern slope.
Vinification: Harvest is picked by hand and sorted upon arrival at the winery in Nuits-St-Georges. The must is cold macerated for a short period and then vinified in oak cask. Aging takes place exclusively in French oak for a period of 16-18 months. 70% of the barrels are new with the remaining percentage being 2nd or 3rd use barrels. There are just 1300 bottles of this wine produced.
From Allen Meadows (Burghound): "As I explained when it was introduced last year, 2011 will also see the special cuvée of Clos de Bèze, which is called Les Ouvrées Rodin and is named after the sculptor Auguste Rodin. [An ouvrée is an old Burgundian land measurement approximating .0428 ha and there are about 24 ouvrées in a hectare. Before the days of mechanization, one ouvrée was the notional amount of land that could be tended by one worker manually in one day and because the holdings in Burgundy are often so small, this measurement is still in use today.] The Domaine owns three discrete parcels within Clos de Bèze which total a relatively large 1.29 ha. The selection itself comes from the parcel with the oldest vines. As it was in 2010, Hervet indicated that the special cuvée will be sold via allocation only in 2011 so obtaining a few bottles may prove to be a challenge but should you have the opportunity, as my note would suggest, don’t pass it up."
A beautiful ruby color. This wine has pleasant, fresh, red-fruit aromas on the nose, which we find again on the palate. It has rich and very ripe substance, with fine round tannins. It’s a very well-structured and pleasing wine.
Here the wood and menthol influences are a good deal less subtle and while they don't dominate the even spicier and slightly riper liqueur-like cassis, plum and herbal tea aromas, they're certainly in the way. Otherwise the succulent and opulent massively-scaled flavors possess seemingly endless reserves of dry extract that make the mid-palate and finish of this very firmly structured and almost painfully intense effort appear almost pliant. But make no mistake as this too is very clearly built for the very long haul and I wouldn't touch a bottle for at least 15 years and 20 may ultimately prove to be too soon.
(made from same plot of 60+-year-old vines on the Chambertin side of this grand cru as in the past; 100% destemmed): Bright dark red. Raspberry and a touch of reduction on the nose. Then dense, sappy and high-pitched in the mouth, with terrific intensity and saline complexity to the intense red berry flavors. Notes of menthol and crushed stone contribute to an impression of youthful tightness. Harder to taste today than the classic Clos de Bze, which is showing more energy and salty minerality in the early going. But this is subtler and longer on the aftertaste, with a distinctly floral, feminine character that reminded me of a great Chambolle-Musigny. Very different in style from Faiveley's "basic" Clos de Bze, but is it better?
Showing : 2