2016 Domaine Jacques Prieur Beaune 1er Cru Champ-Pimonts
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| Type of Wine | Red |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2016 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2020 - 2030 |
In stock
6 items available
Description
The Jacques Prieur Champ-Pimont is 100% Pinot Noir on a plot of 2.06 hectares. A large plot with the evocative name "Les Champs au pied du Mont" (or "The fields at the foot of the mountain"), located on the slope overlooking the outskirts of Beaune. This vineyard, facing due east, produces both red and white wine. The Pinot Noir grapes in the lower part benefit from a very clayey soil that produces deeply colored, powerful wines. The high iron content in the soil often gives aromas reminiscent of soot or smoke. The grapes were hand-picked into small crates and then sorted, 36% whole grapes and the rest destemmed. The wine remained on the skins for 16 days in open oak barrels with temperature control. Pigeage (pressing the cap) was done twice a day during the alcoholic fermentation. 100% malolactic fermentation. The wine was fully matured in new oak barrels. 17 months maturation in barrels.
After a very mild winter and a warm spring in the second half of April, bud break was early, but the frost with high humidity at the end of the month destroyed the plots with the best exposure. After the frost, the vine developed slowly. Acceleration in growth and ripeness of the grapes was possible thanks to a very warm and dry summer, with ripening starting quickly towards mid-August. The harvest started on September 20 and the sanitary conditions of the vineyard were perfect.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Specifications
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Côte de Beaune |
| Winery | Jacques Prieur |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2020 |
| Drinking till | 2030 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 92 |
| Vinous rating | 91 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Professional Reviews
Parker
The Wine Advocate
RP (90-92)
Reviewed by:
Neal Martin
The 2016 Beaune 1er Cru Champs Pimont was also impacted by the frost. 50% of the production was saved but they decided not to destem one of the blocks in order to maintain volume. The whole stem addition works well on the nose, quite natural and refined, dark berry fruit mixed with sous bois and rose petals. The palate is medium-bodied with supple, ripe tannin, fresh in the mouth, crisp and focused with a bright, tensile finish that is a joy. This comes recommended—excellent.
Edouard Labruyère, proprietor of Jacques Prieur, was on hand to guide me through his domaine releases in 2016 plus three releases from the négoçiant brand he incepted in 2014 (included here). "We had one of the hottest winters with no minus temperatures, then at the start of the spring we lost 70% of the production on 26 and 27 April. Some [vineyards] were completely intact, like Puligny Combettes, but we lost nearly everything in Montrachet as we are on the Chassagne side. But we still have two barrels. It is the same for Musigny and Echézeaux, where we lost 70% to 80%. We lost a huge percentage of Chambertin and Clos de Bèze, 50% of Clos Vougeot...we lost a lot. The good news is that after the frosts the remaining berries were in good condition and the weather conditions until 20 September were great. We were able to bring the berries in with good maturity but in such small quantities that we had to adapt the winemaking process. So instead of using the usual vats, we opened 600-liter demi-muids, turned them up vertically and used them to do the fermentation."
The wines here have improved immensely in recent years and I thought their use of whole bunch in 2016 added a je ne sais quoi to their wines. Of course, quality varies due to the challenges of the growing season but there are some real finds here that come recommended. I will leave you to peruse the tasting notes.
Published: Dec 29, 2017
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(89-91)
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
(19 hectoliters per hectare produced; vinified with one-third whole clusters): Bright, dark red. Aromatic nose offers dark cherry, spices and flowers. Densely packed and a bit youthfully closed in on itself; enticing spice notes from the stems give the middle palate an airy quality but this wine is showing less personality today than the Beaune Grèves. This juicy, pure but tight wine will need longer élevage than the Grèves. Finishes with cool notes of herbs and spices.
- By Stephen Tanzer on January 2018
Winemaker Nadine Gublin described 2015 as “a very classic vintage of fresh wines from a late harvest, more red fruits than black in character.” The estate started its harvest with Pinot Noir on September 20, with grape sugars between 11.5% and 12.5%, and Gublin chaptalized lightly “for the texture of the wines” (they will be bottled with alcohol levels between 12.5% and 12.8%). Yields ranged widely according to the effects of frost, with estate-wide production down about 50% from a normal year. Gublin carried out less extraction than usual in ’16, punching down the cap twice a day but only for the first four or five days of the fermentations. “Some people will compare 2016 to 2010,” said Gublin, “but I find the ‘16s more consistent, with more matière sèche. And the '16s have much less tartaric acidity than the 2015s but similar pHs.” The malolactic fermentations finished between April and July of last year and all of the ‘16s were still on their lees in barrel, unracked, when I sampled them in January.
As for the ‘15s, “the tartaric acidity keeps the wines easily digestible and builds the structure of the vintage,” according to Gublin. “Although there’s a lot of dry material in the wines, and a high skin-to-juice ratio, 2015 doesn’t act like a hot year.” But alcohol levels for the estate wines are between 13.5% and 14% with no chaptalization. “Aromas are typically blacker in 2015 and redder in 2016,” Gublin noted. She added that the ‘15s are in the process of closing down in bottle, which for her is a pleasant surprise. “The ‘15s will age a long time, but the ‘16s will age well too, on their brilliant fruit.”
Incidentally, the Labruyère-Prieur Sélection wines are a négociant project started by Edouard Labruyère in 2013. Labruyère, whose family owns Château Rouget in Pomerol and Domaine Labruyère in Moulin à Vent in addition to Domaine Prieur, buys only fruit, and his wines are made by Gublin at Domaine Prieur.
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Wijnhuis
Based in Meursault since the 19th century, Domaine Jacques Prieur boasts one of the finest collections of Grands Crus and Premiers Crus in existence. Its 21 hectares of vineyards (11 ha of Pinot Noir and 10 ha of Chardonnay) include many prestigious terroirs, such as Grands Crus Montrachet, Chevalier-Montrachet, Corton-Charlemagne, Corton-Bressandes, Echézeaux, Clos Vougeot, Musigny, Chambertin and Chambertin Clos de Bèze. That's a third of Burgundy's Grands Crus appellations.
Fourteen Premiers Crus complete this magnificent collection spread across Côte de Beaune and Côte de Nuits. Nine grands crus, fourteen premiers crus, three crus monopoles, a true pearl necklace.
Today, the Labruyère family is at the helm of this jewel of Burgundy, as well as owners of Château Rouget in Pomerol and Domaine Labruyère in Moulin-à-Vent. They work daily to make the most of this prestigious heritage. They are assisted by Martin Prieur, grandson of Jacques Prieur, who has lived and worked on the estate with his family since 1990. Now responsible, together with Edouard Labruyère, for the marketing of the Domaine's wines, Martin Prieur represents the link between past and present, because no one knows the history of the Domaine and its vineyards as well as he does. Under the leadership of Daniel Godefroy, an experienced vineyard manager who knows each plot inside out, the Domaine has been following a "viticulture raisonnée" approach for many years. The work in the winery and cellar is supervised by the excellent oenologist Nadine Gublin. An expert in thoughtful and precise interventions in the winemaking process, she was awarded the title of Winemaker of the Year by the Revue du Vin de France in 1998.
Domaine Jacques Prieur produces white and red wines that are powerful and flavorful, figureheads of the great modern Burgundy, and is made entirely of Grands Crus and Premiers Crus (with the exception of Clos de Mazeray in Meursault, Monopole and emblematic Village Appellation).
The Jacques Prieur Champ-Pimont is 100% Pinot Noir on a plot of 2.06 hectares. A large plot with the evocative name "Les Champs au pied du Mont" (or "The fields at the foot of the mountain"), located on the slope overlooking the outskirts of Beaune. This vineyard, facing due east, produces both red and white wine. The Pinot Noir grapes in the lower part benefit from a very clayey soil that produces deeply colored, powerful wines. The high iron content in the soil often gives aromas reminiscent of soot or smoke. The grapes were hand-picked into small crates and then sorted, 36% whole grapes and the rest destemmed. The wine remained on the skins for 16 days in open oak barrels with temperature control. Pigeage (pressing the cap) was done twice a day during the alcoholic fermentation. 100% malolactic fermentation. The wine was fully matured in new oak barrels. 17 months maturation in barrels.
After a very mild winter and a warm spring in the second half of April, bud break was early, but the frost with high humidity at the end of the month destroyed the plots with the best exposure. After the frost, the vine developed slowly. Acceleration in growth and ripeness of the grapes was possible thanks to a very warm and dry summer, with ripening starting quickly towards mid-August. The harvest started on September 20 and the sanitary conditions of the vineyard were perfect.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
| Type of Wine | Red |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Côte de Beaune |
| Winery | Jacques Prieur |
| Grape | Pinot Noir |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2020 |
| Drinking till | 2030 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 92 |
| Vinous rating | 91 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
Parker
The Wine Advocate
RP (90-92)
Reviewed by:
Neal Martin
The 2016 Beaune 1er Cru Champs Pimont was also impacted by the frost. 50% of the production was saved but they decided not to destem one of the blocks in order to maintain volume. The whole stem addition works well on the nose, quite natural and refined, dark berry fruit mixed with sous bois and rose petals. The palate is medium-bodied with supple, ripe tannin, fresh in the mouth, crisp and focused with a bright, tensile finish that is a joy. This comes recommended—excellent.
Edouard Labruyère, proprietor of Jacques Prieur, was on hand to guide me through his domaine releases in 2016 plus three releases from the négoçiant brand he incepted in 2014 (included here). "We had one of the hottest winters with no minus temperatures, then at the start of the spring we lost 70% of the production on 26 and 27 April. Some [vineyards] were completely intact, like Puligny Combettes, but we lost nearly everything in Montrachet as we are on the Chassagne side. But we still have two barrels. It is the same for Musigny and Echézeaux, where we lost 70% to 80%. We lost a huge percentage of Chambertin and Clos de Bèze, 50% of Clos Vougeot...we lost a lot. The good news is that after the frosts the remaining berries were in good condition and the weather conditions until 20 September were great. We were able to bring the berries in with good maturity but in such small quantities that we had to adapt the winemaking process. So instead of using the usual vats, we opened 600-liter demi-muids, turned them up vertically and used them to do the fermentation."
The wines here have improved immensely in recent years and I thought their use of whole bunch in 2016 added a je ne sais quoi to their wines. Of course, quality varies due to the challenges of the growing season but there are some real finds here that come recommended. I will leave you to peruse the tasting notes.
Published: Dec 29, 2017
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(89-91)
From: Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018)
(19 hectoliters per hectare produced; vinified with one-third whole clusters): Bright, dark red. Aromatic nose offers dark cherry, spices and flowers. Densely packed and a bit youthfully closed in on itself; enticing spice notes from the stems give the middle palate an airy quality but this wine is showing less personality today than the Beaune Grèves. This juicy, pure but tight wine will need longer élevage than the Grèves. Finishes with cool notes of herbs and spices.
- By Stephen Tanzer on January 2018
Winemaker Nadine Gublin described 2015 as “a very classic vintage of fresh wines from a late harvest, more red fruits than black in character.” The estate started its harvest with Pinot Noir on September 20, with grape sugars between 11.5% and 12.5%, and Gublin chaptalized lightly “for the texture of the wines” (they will be bottled with alcohol levels between 12.5% and 12.8%). Yields ranged widely according to the effects of frost, with estate-wide production down about 50% from a normal year. Gublin carried out less extraction than usual in ’16, punching down the cap twice a day but only for the first four or five days of the fermentations. “Some people will compare 2016 to 2010,” said Gublin, “but I find the ‘16s more consistent, with more matière sèche. And the '16s have much less tartaric acidity than the 2015s but similar pHs.” The malolactic fermentations finished between April and July of last year and all of the ‘16s were still on their lees in barrel, unracked, when I sampled them in January.
As for the ‘15s, “the tartaric acidity keeps the wines easily digestible and builds the structure of the vintage,” according to Gublin. “Although there’s a lot of dry material in the wines, and a high skin-to-juice ratio, 2015 doesn’t act like a hot year.” But alcohol levels for the estate wines are between 13.5% and 14% with no chaptalization. “Aromas are typically blacker in 2015 and redder in 2016,” Gublin noted. She added that the ‘15s are in the process of closing down in bottle, which for her is a pleasant surprise. “The ‘15s will age a long time, but the ‘16s will age well too, on their brilliant fruit.”
Incidentally, the Labruyère-Prieur Sélection wines are a négociant project started by Edouard Labruyère in 2013. Labruyère, whose family owns Château Rouget in Pomerol and Domaine Labruyère in Moulin à Vent in addition to Domaine Prieur, buys only fruit, and his wines are made by Gublin at Domaine Prieur.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Based in Meursault since the 19th century, Domaine Jacques Prieur boasts one of the finest collections of Grands Crus and Premiers Crus in existence. Its 21 hectares of vineyards (11 ha of Pinot Noir and 10 ha of Chardonnay) include many prestigious terroirs, such as Grands Crus Montrachet, Chevalier-Montrachet, Corton-Charlemagne, Corton-Bressandes, Echézeaux, Clos Vougeot, Musigny, Chambertin and Chambertin Clos de Bèze. That's a third of Burgundy's Grands Crus appellations.
Fourteen Premiers Crus complete this magnificent collection spread across Côte de Beaune and Côte de Nuits. Nine grands crus, fourteen premiers crus, three crus monopoles, a true pearl necklace.
Today, the Labruyère family is at the helm of this jewel of Burgundy, as well as owners of Château Rouget in Pomerol and Domaine Labruyère in Moulin-à-Vent. They work daily to make the most of this prestigious heritage. They are assisted by Martin Prieur, grandson of Jacques Prieur, who has lived and worked on the estate with his family since 1990. Now responsible, together with Edouard Labruyère, for the marketing of the Domaine's wines, Martin Prieur represents the link between past and present, because no one knows the history of the Domaine and its vineyards as well as he does. Under the leadership of Daniel Godefroy, an experienced vineyard manager who knows each plot inside out, the Domaine has been following a "viticulture raisonnée" approach for many years. The work in the winery and cellar is supervised by the excellent oenologist Nadine Gublin. An expert in thoughtful and precise interventions in the winemaking process, she was awarded the title of Winemaker of the Year by the Revue du Vin de France in 1998.
Domaine Jacques Prieur produces white and red wines that are powerful and flavorful, figureheads of the great modern Burgundy, and is made entirely of Grands Crus and Premiers Crus (with the exception of Clos de Mazeray in Meursault, Monopole and emblematic Village Appellation).