Terroir: Domaine Jacques Prieur owns just under two acres of Grand Cru Musigny. This is one of the greatest terroirs in the world for Pinot Noir. The 25-acre vineyard sits high on the hillside overlooking the larger Grand Cru of Clos de Vougeot in the village of Chambolle-Musigny. Soil composition is very thin and made primarily of small stones. Drainage here is optimal.
Vinification: Grapes are hand harvested, strictly sorted and de-stemmed. The must will sit on the skins for 23 days prior to fermentation. The wine ages for a total of 16 months in oak barrels, located deep in the cellars of Domaine Jacques Prieur.
(from a .77 ha parcel in the climat Combe dOrveau, which is also a monopole of the domaine; 20% whole clusters). An ultra-spicy and pure nose offers up notes of black raspberry, sandalwood and in the same fashion as the Ech, Asian-style exotic tea scents. There is a highly polished mouth feel to the impressively dense, serious and muscular flavors that exhibit plenty of minerality on the exceptionally firm finale where a hint of mocha appears. This beauty appears to have everything that it needs for a very long life. I would observe that the Prieur Musigny is often quite fine and sophisticated yet the 2015 version is not cut from that cloth; rather it is big, bold and robust and as I noted, is going to need time.
(Gublin vinified this cuvee with 15% whole clusters for the first time, as "the grapes were so magnificent"): Bright red-ruby. High-pitched, soil-driven perfume of raspberry, iron and wild herbs. Tightly wound but already seamless and brilliantly juicy, conveying great urgency to its flavors of crushed dark berries, spices and minerals. At once layered and penetrating, this infant Musigny finishes with building palate- and tooth-saturating tannins and great energy and length. Leaves behind a piquant note of curry powder in the empty glass.
The 2015 Musigny Grand Cru perhaps somewhat predictably has the most sophisticated bouquet amongst Prieur's red wines, with mulberry and blackberry notes infused with cold stone and subtle sous-bois aromas. The palate is medium-bodied with supple ripe tannin that feel quite "bony" at the moment, although it will mellow and gain more harmony. There is very fine focus on the finish with attractive salinity on the finish. Afford this a decade in the cellar if you can.
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