Chambolle-Musigny, Domaine Anne et Hervé Sigaut, 2020
Chambolle-Musigny, Domaine Anne et Hervé Sigaut, 2020
- Red Still
- 75.0cl
- 13.5%
- Organic
- Biodynamic
- Pinot Noir
The 2021 Chambolle-Musigny from Domaine Anne et Hervé Sigaut is everything you'd hope for in a classic Chambolle—elegant, finely tuned, and beautifully expressive. The fruit is juicy yet restrained, framed by silky tannins and a subtle mineral edge that keeps things fresh and precise.
This is a wine that speaks softly but leaves a lasting impression, offering immediate charm and the promise of graceful development over the next decade. A lovely example of the village in a cooler, more classical vintage. The grapes are biodynamically farmed, 100% destemmed, and the wines unfiltered and unfined.
- ❖ ABV: 13.5%
Grapes
Pinot Noir
Vintage report
We'll be honest: 2020 in Burgundy was a vintage that kept everyone on their toes. A warm, dry spring brought early budbreak, then summer turned properly scorching with temperatures hitting 40°C in August. The saving grace came from perfectly timed August rains that rescued the vines from serious drought stress, followed by ideal September weather that allowed for unhurried picking. Yields were mercifully normal after several years of frost-ravaged harvests, and crucially, the heat never tipped into the jammy territory that can plague warmer vintages here.
What emerged were wines with surprising freshness despite the heat, showing ripe fruit balanced by good acidity and lovely mineral precision. The reds have more immediate charm than the structured 2019s, with silky tannins and generous Pinot Noir character, whilst the whites display beautiful richness without losing that crystalline Burgundian tension we adore. This isn't a legendary vintage like 2005 or 2010, but it's thoroughly delicious and more approachable in youth than many Burgundy vintages. The village wines are drinking beautifully now, Premier Crus are just hitting their stride, and the Grands Crus will reward patience for another five to ten years.
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Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.