2019 Domaine Robert Groffier Père & Fils Chambolle-Musigny 1er Cru "Les Amoureuses"

This is the crown jewel of Chambolle-Musigny and one of the most legendary, ethereal Premier Crus in all of Burgundy: the Domaine Robert Groffier Père & Fils Chambolle-Musigny 1er Cru "Les Amoureuses" 2019 (individually numbered bottle). Groffier reigns as the largest single landowner in this mythical parcel, commanding an exceptional plot situated directly below Le Musigny where thin, limestone-dominant soils create Pinot Noir of unmatched floral grace, silky sensuality, and soaring complexity. Hailing from the pristine, concentrated, and beautifully fresh 2019 vintage, this bottle captures "The Lovers" climat at its most breathtaking. The nose unfurls with an intoxicating, perfumed bouquet of ripe wild strawberries, Morello cherries, and crushed raspberries, seamlessly layered with fresh red rose petals, dried violets, exotic Asian spices, forest floor sous-bois, and a distinct, crystalline crushed limestone minerality. On the palate, it is pure liquid silk, delivering a weightless yet intensely concentrated core of red fruit framed by ultra-fine, pixelated tannins and an energetic spine of cool limestone acidity that floats into an extraordinarily long, hauntingly fragrant finish.

Highlights

• Vintage: 2019 (Individually Numbered Bottling)

• Region/Appellation: Chambolle-Musigny 1er Cru ("Les Amoureuses"), Côte de Nuits, Burgundy, France

• Producer: Domaine Robert Groffier Père & Fils

• Grape: 100% Pinot Noir

• Style: Ethereal, Silky, Highly Allocated, Fragrant, and Legendary Benchmark Premier Cru Red Burgundy

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

• Perfect for (food pairing): Pan-roasted squab with cherry-truffle jus, roasted Bresse pigeon, pan-fried quail, or slow-roasted duck breast with spiced berry reduction. Its delicate floral perfume, fine-grained tannins, and chalky minerality also make it a sublime companion for roasted veal medallions with morel mushrooms, wild mushroom risotto, tender rack of lamb with delicate herbs, or mature artisanal cheeses such as an aged Comté, Saint-Nectaire, or Chaource.