2018 Domaine Robert Groffier Père & Fils Chambertin-Clos de Bèze Grand Cru

This is an aristocrat of Burgundy royalty and an elusive collector’s prize from one of Morey-Saint-Denis’ most revered family estates: the Domaine Robert Groffier Père & Fils Chambertin-Clos de Bèze Grand Cru 2018 (individually numbered bottle). As the domaine’s sole Grand Cru holding, sourced from an ultra-rare, minute parcel planted in the historic cradle of Gevrey-Chambertin, Groffier’s Clos de Bèze marries the majestic power and muscular depth of the climat with the estate’s hallmark silky texture and perfumed elegance. The warm, solar 2018 vintage brings incredible fruit depth and ripe tannin architecture, leaping from the glass with a spellbinding bouquet of macerated black cherries, wild black raspberries, and ripe damson plums, seamlessly layered with exotic incense, dried rose petals, licorice, forest floor sous-bois, dark chocolate, and crushed limestone minerality. On the palate, it is lavishly dense, velvety, and multidimensional, framing a concentrated core of dark, sapid fruit with seamless, cashmere-fine tannins and a vibrant streak of natural acidity that drives through an endlessly long, aristocratic, and resonant finish.

Highlights

• Vintage: 2018 (Individually Numbered Bottling)

• Region/Appellation: Chambertin-Clos de Bèze Grand Cru, Gevrey-Chambertin, Côte de Nuits, Burgundy, France

• Producer: Domaine Robert Groffier Père & Fils

• Grape: 100% Pinot Noir

• Style: Aristocratic, Muscular, Velvety, Monumental, and Highly Allocated Benchmark Grand Cru Red Burgundy

• Bottle Condition Note: Pristine cellar condition; embossed glass seal, wax/foil capsule, fill level, and estate label are impeccably preserved.

• Perfect for (food pairing): Pan-roasted squab with black truffle jus, roasted Bresse pigeon, roasted venison loin with a blackberry-juniper reduction, or slow-roasted rack of lamb with a garlic and herb crust. Its profound forest floor earthiness, exotic spice nuances, and lavishly structured tannins also make it an extraordinary companion for tournedos Rossini, slow-braised beef cheeks, duck confit, truffled wild mushroom risotto, or mature artisanal hard cheeses such as an aged Comté, Saint-Nectaire, or Époisses.