2022 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir
Classification Beaune Premier Cru
Region Champs Pimont
Soil Iron-rich clay
Vine Age 45
Oak Details 26% First Fill New Oak
First Fill New Oak26%
Oak Types French oak
Production Details The exact wine is recommended at 15–16°C. Domaine-wide 2022 context, not a Champs Pimont-specific measurement: picking ran from 25–31 August; harvest sugars showed little variation around 12.5%; most reds were devatted near 21 days; red malolactic fermentation timing varied, with some cuvées not finishing before summer.
Tasting Notes Medium-dark ruby; raspberry, violets, bright fruit, balanced mid-palate and subtle mineral finish.
Food Pairing Pork, poultry, mussels, shrimp, roast chicken and potatoes, grilled asparagus or Brussels sprouts; regional cheeses including Délice de Bourgogne, Morbier and Comté.
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window Through 2033
Classification Beaune Premier Cru
Region Champs Pimont
Production Details The 2021 wine was matured in barrels; recommended service is 16–18°C, with advice to open one hour beforehand and assess whether decanting is needed. Domaine-wide 2021 context, not cuvée-specific: picking ran from 22–30 September; wines were about 12 degrees and lightly chaptalized; red yield was 18 hl/ha; whole-cluster use was substantially reduced; red malolactic fermentation and bottling were later than usual.
Certifications CH-BIO-006
Tasting Notes Deep bright ruby; cherry, raspberry, violet, wild strawberry, toast, wild herbs, vanilla and mocha; structured, juicy and finely textured, with delicate minerality and a long, refined finish.
Food Pairing Duck with orange sauce, veal stew with mushrooms, sautéed porcini, coq au vin, foie gras and beef bourguignon.
2020 Technical Specifications
Region Champs Pimont
Production Details Domaine-wide red-wine context, not a Champs Pimont-specific analysis: red picking began 20 August and finished three days later; alcohols were around 14%; extraction used remontage through most of vinification followed by pigeage; approximately 10–15% whole bunches were used; vinification lasted at least 16 days; malolactic fermentation was short and early; red yield was 22 hl/ha.
Sources: www.closchapelle.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Drinking Window 2029–2075
Region Champs Pimont
Production Details Domaine-wide red-wine context, not fully cuvée-specific: red picking ran from 9–14 September; red yield was 21 hl/ha; reds ranged from 13.3–14.1% alcohol; whole clusters were about 25% for almost every cuvée and new oak about 25%; vinification used mostly remontage with pigeage toward the end.
Tasting Notes John Gilman: ripe red plums, black cherries, woodsmoke, gamebird, soil, thyme, peonies and discreet new oak; deep and full-bodied with plush fruit, fine-grained tannins and a long, complex, balanced finish.
Critics Ratings 92
2018 Technical Specifications
Region Champs Pimont
Production Details Domaine-wide red-wine context, not a Champs Pimont-specific analysis: picking began 30 August and seven of eight red vineyards were harvested within 48 hours; alcohols ranged from 13–14%; remontage frequency was increased and pigeage made gentler; some malolactic fermentations began immediately after pressing; red yield was about 30 hl/ha.
Sources: www.closchapelle.com ↗ · Compare this vintage
2017 Technical Specifications
Region Champs Pimont
Production Details Domaine-wide red-wine context, not a Champs Pimont-specific analysis: estate harvest ran from 2–10 September; reds used a balance of remontage and pigeage; décuvage occurred nearly 21 days after harvest; red malolactic fermentations finished by mid-May; red yield was just over 40 hl/ha.
Sources: www.closchapelle.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1529517 | — | — | wine-searcher.com ↗ |