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Ghislaine Barthod, Chambolle-Musigny, 2009

Red Wine from Burgundy, France
by Ghislaine Barthod
$184.99
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A mature village Chambolle from a generous vintage, at the stage where the fruit has resolved into perfume and the wine simply flows. The mid-August heat of 2009 gave ripe, fleshy, low-acid reds that charmed early; at seventeen years the good ones have shed the puppy fat and turned savory and open-knit. Ghislaine Barthod farms 5.86 hectares, almost all of it in Chambolle, bottling eleven separate premier crus and no grand cru, and her village wine comes from parcels of thin topsoil over limestone gravel, made exactly like the crus: partial destemming, native yeasts, about twenty months in barrel with restrained new oak. Tasted blind, her humble Bourgogne Rouge has had our staff calling premier cru Chambolle, so the level of address here is no accident. This is a back-vintage bottle from our own cellar and it is drinking now; there is no reason to wait.

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Antonio Galloni

90 points

"Bright medium red. Wild strawberry, raspberry, mocha and menthol on the full-blown but fresh nose. Silky, sweet and seriously stuffed with fruit. Dense and strong for village wine. Finishes with good juicy length. To drink or age. (Ghislaine Barthod picked early in 2009, and this village wine gives strong evidence that this strategy was a good one.)" —Stephen Tanzer

More about Ghislaine Barthod

Want to know whether terroir is real? Taste through Ghislaine Barthod's Chambolle-Musignys. From just under six hectares she bottles close to a dozen premier crus separately, and they really do taste different, from the airy perfume of the lower sites to the stony grip of Les Cras.

The domaine began in the late 1920s as Barthod-Noëllat, founded by Marcel Noëllat. His son-in-law Gaston Barthod, a Jura-born army officer, took over after his military service in the 1950s. Ghislaine worked beside her father from the 1980s and took full charge on his death in 1999. Her husband Louis Boillot (who has his own domaine) looks after the vines, the couple share a cellar in Chambolle, and their son Clément now leads the winemaking. There is no grand cru here, just village Chambolle, the premier crus and Bourgogne from parcels in Gilly-lès-Cîteaux.

The cellar work is light: partial destemming, native yeasts, a short cold soak and about 20 months in barrel with 20 to 25 percent new oak. The wines are pure, transparent and built to age. Barthod was one of Neal Rosenthal's great Burgundy discoveries, and we've long counted her Bourgogne Rouge among the best in the region.

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Roast chicken and bread stuffing, mushroom fricassee, duck rillettes, or a mild washed-rind cheese like Reblochon.

Tasting Profile

Sweet red cherry, dried strawberry and orange peel with mushroom, tea leaf and undergrowth. Light-to-medium bodied, gentle acidity, fully softened tannins. Silky, savory, gracefully fading finish.

Wine Details

Map of Burgundy Wine Region

LEARN

Complete Guide to Burgundy

Burgundy is one of the world's most complex and rewarding wine regions — and one of the most misunderstood. This guide breaks it all down, from Chablis in the north to the Mâconnais in the south.

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