Musigny Grand Cru
Domaine Jacques Prieur
A very big thank you to September !
Under the influence of a soft and damp winter and hot and dry spring, the vine growth cycle
began earlier than usual, by the end of March. Therefore, 2014 was immediately placed among
the earliest vintages of the last two decades.
But this changed overnight.
On Saturday, 28th June, a violent hailstorm that we will hardly forget soon, has destroyed the
heart of the Côte de Beaune together with Burgundy producers' optimism regarding the
beautiful 2014 vintage potential.
From this date, the weather conditions throughout July and August were particularly marked by
high humidity and cool temperatures (especially in August) ... and then a miracle happened!!!
From 1st September long awaited summer finally arrived. Thanks to dry, warm and sunny
weather most grapes reached the desired maturity. Pinot Noir demanded great vigilance in
choosing the optimal harvest date and required a very rigorous sorting. As for Chardonnay,
patience paid off and it was picked when it reached an equilibrium between perfect maturity
and excellent health.
We started harvests on Tuesday, 16th September.
The first tastings feature fruity and delicate red wines and extraordinarily aromatic, fresh and
lively white wines.
G R A P E V A R I E T Y & P L O T S I Z E
Grape variety : 100% Pinot Noir on a 0.77 hectare plot
T E R R O I R
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 southeast
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.
V I N I F I C A T I O N & A G E I N G
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 oak barrels.
Duration of barrel ageing : 19 months
PRESS AND REVIEWS