A powerful, classic Chambertin, intensely structured and tannic. The sweet black fruit is potentially enormous, still finding its place among the tannins. Spice, with a mineral streak, gives the wine added complexity. Very dense in texture, this will age 10 years and many more.
— R.V.
(9/1/2011)
A big and structured wine, packed with firm, powerful tannins. Smoky wood and a dark brooding character dominate this impressive wine, but there is plenty of sweet fruit underneath all this density, waiting to develop as the wine ages.
— R.V.
(9/1/2011)
A massive wine, firmly structured with dense and powerful tannins. This is a wine for long-term aging, with its dark black fruits and chunky feel. It is still just starting out; cellar for 10 years.
— R.V.
(9/1/2011)
The king of the Gevrey-Chambertin grand crus, this powerful, concentrated Chambertin is a blockbuster. It is currently dominated by its structure, which hides the ripe fruit. Made from grapes sourced from the upper portion of the Chambertin vineyard, this selection also has a mineral element, and it promises considerable aging potential.
— R.V.
(4/1/2013)
At the pinnacle of Gevrey-Chambertin, Chambertin Grand Cru produces immensely powerful wines. This Jessiaume fits the profile well, while also having delicious juiciness to go with the dark tannins and acidity. The result is stylish as well as concentrated. Age for 10 years at least.
— R.V.
(5/1/2011)
This is heavy on the wood, but it’s so rich in fruit as well. An immensely concentrated wine that’s powered by its dark tannins and flavors of ripe blackberry, loganberry juice and spice. The acidity is straight as an arrow, giving the wine good lift.
— R.V.
(8/1/2012)
A wine that explodes with powerful, ripe flavors. It offers complex black fruit flavors, and tons of spice plus ample acidity. This great wine should develop over many years. Imported by Louis Latour.
— R.V.
(9/1/2005)
For a 2003, this is surprisingly austere. There is a dark side to the wine, very closed up still, with dry fruits and tannins dominating. It needs time to open up, as befits its exalted status of Grand Cru in the Burgundy hierarchy. There’s great finishing acidity, along with red fruits.
— R.V.
(3/1/2007)