TN: 2012 Cecile Tremblay Chapelle-Chambertin, Grand Cru

Very reduced to begin with. After working some air into the wine, it breathes up to show notes of musk and meat. It is very much blue fruited and very dense and tight. There is outstanding depth of fruit and a chalky structure. The finish is so strong and expansive and the wine is decades away from its apogee.

1 Like

had the 03, her first vintage of Chapelle, and 2014 in France. Love the finesse of the wines. Nice note.

Early next month my report on a vertical 2005-2019 is coming out in TWA!

I go into detail in how the farming and winemaking has evolved over the years. 2012 was the last year where Cécile used lots of “poudrage”—dispersing pulverized sulfur dust in the vineyards against oidium—which can result in residual sulfur on the grapes and thus reduction in the wines. She has also refined how she deals with musts lacking in nitrogen, meaning yeasts are less stressed, so again, less reduction. From at least 2017 onwards, it’s no longer an issue (and, in the long term, I don’t think it will prove an issue for earlier vintages, either, FWIW).

3 Likes