Mazy-Chambertin Grand Cru 1953
Domaine Armand Rousseau
Terroir: Mazy-Chambertin sits close to the village of Gevrey-Chambertin bordered by Clos-de-Bèze to the south and Ruchottes-Chambertin to the west. Domaine Armand Rousseau owns 3 of the 21 acres of this prestigious Grand Cru.
Vinification: Grapes are meticulously sorted as they arrive in the winery. Following a cool maceration lasting 5-7 days the must travels by gravity into barrel where it will stay for the entire vinification process lasting typically 18-24 months. Each Armand Rousseau wine is blended unfiltered.
Additional Information
The Mazy-Chambertin is a wine known to have a firm structure and considerable power. Elegant red berry and cherry fruit aromas and flavors, with excellent structure and balanced acidity. Hints of spice, forest floor, and elegant fruit. It is a virile wine, well built with a nice aromatic power and elegance.
Technical Details
- Appellation: Mazy-Chambertin
- Winemaker: Eric Rousseau
- Sustainability: Sustainable Practices
- Soil: Limestone, clay
- Vineyard Acreage: 3 acres
- Alcohol: 13%
- Sizes Available: 6/750
- Varietals: 100% Pinot Noir
Recent Press
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Score: 95 Points
Vinous Author: Neal Martin
Date: Thursday, August 5, 2021"The 1953 Mazis-Chambertin Grand Cru comes equipped with A1 aromatics: compelling scents of black plum, camphor and peppermint all make an instant impression. The palate is built around a solid backbone, like many Faiveley wines of this era, hints of blue fruit strafing the black, with a touch of allspice and iodine toward the dense, grippy finish. It might be in its sixth decade, but this Mazis is determined to be unforgettable. Tasted in Beaune." -
Score: 95 Points
Vinous Author: Neal Martin
Date: Thursday, August 5, 2021"The 1953 Mazis-Chambertin Grand Cru comes equipped with A1 aromatics: compelling scents of black plum, camphor and peppermint all make an instant impression. The palate is built around a solid backbone, like many Faiveley wines of this era, hints of blue fruit strafing the black, with a touch of allspice and iodine toward the dense, grippy finish. It might be in its sixth decade, but this Mazis is determined to be unforgettable. Tasted in Beaune."
