Chambolle Musigny 1er cru Les Groseilles 2022 Domaine Anne Sigaut

Chambolle Musigny 1er Cru Les Groseilles 2022 from Domaine Anne et Hervé Sigaut stands out for its freshness and bright fruit. A terroir that lives up to its name: the wine it produces often shows a lively, easy-drinking profile, like a small red fruit on a warm summer day. A well-defined Chambolle, generous and fresh, with a persistent mineral finish and a subtle touch of spice.

Terroir and vines

Les Groseilles covers 1.33 hectares on the lower part of the slope, on a gentle incline close to Les Chatelots, another Premier Cru of the estate. The Pinot Noir vines are planted on soils of pebbles bound by a salmon-pink, clay-rich limestone. The estate has farmed organically since flowering, follows the lunar calendar and ploughs certain plots with horses. The grapes are destemmed gently and transferred to vat by gravity. Fermentation in vat lasts eighteen to twenty days, with gentle punch-downs. Ageing lasts twelve to fourteen months in oak barrels, with judicious use of new wood; the wine is racked once before bottling, without fining or filtration. 2022 is an excellent vintage in Burgundy.

Tasting profile

The colour is a bright ruby red. The nose is fresh and vibrant, with redcurrant, cherry and raspberry, notes of violet, a fruity yet lightly toasted, brioche-like character, and gentle spice. On the palate, the texture is wrapped in well-polished tannins, combining generosity and freshness, with a lively, easy-drinking profile. The finish is fresh, mineral and persistent, with a subtle touch of spice.

The estate

A family estate in Chambolle Musigny, now run by the fifth generation, Anne and Hervé Sigaut, who took over the vines of Maurice Sigaut in 1990, covering around seven hectares across Chambolle Musigny and Morey Saint Denis. Anne has overseen the winemaking since 2004, in a classic Burgundian style, balanced and built to evolve gracefully over time, with lace-like finesse.

Food and wine pairing

This Chambolle Premier Cru pairs well with eggs in meurette, beef carpaccio, roast Bresse chicken, veal chop with morels, pheasant, roast teal or Gruyère. Served at around 15 to 16 °C, it can be enjoyed now for its freshness, or kept for about ten years.