Musigny Grand Cru
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2009: The weather was ideal for growing ripe grapes!
After a long, cold winter, proper spring weather set in during the month of April with above-average temperatures that enabled the vines to grow vigorously. The warm, dry, sunny weather that occurred in the latter half of May led to quick, even flowering in the early-ripening plots (close to the dates in 2003), while flowering in the later-ripening plots was more spread out and uneven further to a significant drop in temperature in early June. However, sunshine remained above average!
The weather was mostly good in July despite numerous storms that ended up accumulating water in certain plots. The ripening phase took place under perfect conditions. Sunshine and temperatures were above average throughout August and September, interrupted only by a few brief showers that had no adverse effect whatsoever.
At Domaine Jacques Prieur, the harvest began in early September. The weather was ideal (warm and sunny) and there was no need to hurry. The grapes were in perfect condition and picking for each plot could be planned according to the perfect degree of ripeness.
Initial impressions of wines from the 2009 vintage show that they are elegant, attractive, round, silky and full-bodied.Grape Variety & Plot size
Grape variety: 100% Pinot Noir on a 0.77 hectare plot
Terroir
This is one of the greatest terroirs in the Côte de Nuits. The vineyard is located on a fault overlooking the Clos Vougeot and bordering on the Combe d'Orveau. Le Musigny has south-east facing sun exposure and a unique, sunny microclimate.
The thin, light soil has a high proportion of stones that not only guarantee good drainage, but also store heat in the daytime and release it at night.
The grapes are always very ripe and produce a velvety nectar with lovely floral (violet) aromas and an impressively long aftertaste.Vinification & Ageing
The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 18 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
100% malolactic fermentation
The wine was aged entirely in new oak barrels.
Duration of barrel ageing: 20 monthsTasting Notes
Tasted in June 2011
COLOUR: Very attractive, intense ruby-red with garnet-red highlights.
NOSE: Ethereal, refined, elegant and showing great subtlety. Floral (violet) and berry (blackberry and blueberry) aromas with sweet spicy overtones.
PALATE: Silky, satiny mouth feel. Spicy, menthol flavours with chocolate and black cherry nuances. Elegant, fresh tannin.
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