Robert Groffier Père & Fils - Chambolle-Musigny 1er cru - Les Hauts-Doix - Red - 2022

Wine:

With beautiful floral dimension, generous fruit, and a touch of spice, the 2022 Chambolle-Musigny 1er Cru Les Hauts-Doix is a graceful, finely textured wine—pure, vibrant, and full of charm. Its delicate structure unfolds with impressive length, finishing on a subtle saline note. Bright, energetic, and perfectly balanced, it’s already a joy to drink, yet holds remarkable aging potential. Rated 94/100 by the French wine guide RVF.

Vinification:

Hand harvested. Vines over forty years old, sandy, clay-limestone soil. 50% whole grapes. Aged on lees in barrels, 25% of which are new. No fining or filtration.

Color:

Bright ruby red.

Nose:

Floral scents mixed with spicy notes and red fruit aromas.

Palate:

Slim, refined and pure, this wine with silky tannins reveals a bright, lively juice with a delicate structure, which lingers with a delicate salty accent.

Temperature:

Serve between 14 and 16°C in a large glass.

Food and wine pairing:

Roast poulard, venison fillet with morello cherries, veal chop with truffles, pan-fried porcini mushrooms.

Cellar aging:

From today until 2036 and beyond for enthusiasts

Based in the heart of Gevrey-Chambertin and Chambolle-Musigny, Domaine Robert Groffier Père et Fils commands these storied appellations with quiet authority.

With two stars from the French wine guide RVF and a devoted following among collectors worldwide, the domaine shines as a beacon of Burgundian elegance, crafting wines of rare finesse and precision.

The estate’s modest 8 hectares are almost entirely rooted in Chambolle-Musigny, including a prized holding in the famed Premier Cru Les Amoureuses. Now under the stewardship of Nicolas Groffier and his sister Julie, the domaine produces wines that rank among the finest in their class—seamless, graceful, and deeply expressive from village level to grand cru.

Every bottle reveals a texture of remarkable silkiness, the result of a winemaking approach centered on purity and concentration drawn directly from the fruit, with thoughtful use of whole-cluster fermentation adding nuance and depth.