From: Burgundy, France
Varietal: Pinot Noir
Domaine Jacques-Frederic Mugnier needs no introduction for Burgundy lovers. One of the elite producers in Chambolle-Musigny along Georges Roumier and Comte Georges de Vogue.
Taste & Critical Acclaim: "A light to medium purple. Mugnier elegance meets the Maréchale, so this is more in fruit than flowers after the ethereal Chambolle. There is enough depth of fruit here, both on the nose and palate, followed by a fresh finish, fruit plus acidity with also a light tannin or two." - 93 points, Jasper Morris Inside Burgundy
"Mugnier’s nearly ten-hectare monopole at the southern extreme of Prémeaux-Prissey has suffered in recent years: hail in 2018, coulure in 2019, drought in 2020, and frost in 2021. It has produced a bit more than half a normal harvest this year, but what is left is lovely indeed, with lush, pretty aromas of raspberry with floral notes and a delicate, supple texture on the palate that is ethereal yet oddly persistent. It is far from the most structured in the portfolio but is among the most approachable." - 93 points, Decanter
Winemaker Notes: Domaine Jacques-Frederic Mugnier Nuits-St-Georges Clos de la Marechale Premier Cru is a wine that always needs 5 to 10 years of aging before expressing its typically floral character. The bouquet is remarkable and persistent. One finds the aroma of iris mingled with raspberries. Even more so, that of white lilac.
Pairing: For a traditional French pairing, try duck breast with a raspberry reduction, as the richness of the duck complements the wine’s depth, while the raspberry sauce mirrors the wine’s berry notes. Coq au vin, with its slow-cooked flavors and earthy mushrooms, resonates well with the wine’s light tannins and refreshing finish. A classic beef bourguignon also pairs wonderfully, allowing the wine’s acidity to cut through the dish’s hearty textures and emphasize its supple fruit. Roasted lamb with herbes de Provence is another excellent choice, with the herbal crust enhancing the wine’s subtle structure and floral undertones.
Tuna With Sesame Crust And Balsamic Glaze
By Marian Burros
