Barthod Ghislaine

2017 Barthod Ghislaine Chambolle-Musigny Les Charmes

By billn on March 28, 2019

Slightly diffuse aromatics but with a very pretty red fruit that’s holding things together. Ooh, there are grand crus with less drive and concentration in 2017 – what a beauty! Bravo!

2008 Barthod Ghislaine Chambolle-Musigny Les Charmes

By billn on September 19, 2011

Similar in colour to the villages, but the nose has more depth and dimension – there is an almost jellied quality to the black and red fruit – very lovely – heavier than the villages but not overweight. In the mouth there is likewise more dimension and impact, but there is no fat or padding to distract – such lovely acidity, and tannin that I had no inclination to search for. Nothing in the slightest ‘facile’ about this ‘Charmes; intensity, some minerality and an overall package that captivates. Bravo!

2008 Barthod Ghislaine Chambolle-Musigny Les Charmes

By billn on January 26, 2011

Aromatically round, but less wide than the 2009. Lovely tongue-enveloping flavour, the tannins is all-but covered, but it’s there all the same. Will be a beauty.

2007 Barthod Ghislaine Chambolle-Musigny Les Fuées

By billn on July 31, 2010

Medium colour. Deep, interesting, slightly fecund aromas – mmm – then flashes of high-toned fruit and faint spice. Whilst the tannin stands a little to the side, this has the energy and intensity that many 2007s lack. Dark red fruit and some of that dark mineral flavour in the mid-palate and into the finish. Very fine 2007.

1997 Barthod Ghislaine Chambolle-Musigny Les Cras

By on July 31, 2007 #asides

A little oak then tight red fruit at the base. Rather bigger in the mouth than the Thierry Mortet, with lots of tannin but more than enough dimension to match. This is rather good.

1998 Barthod Ghislaine Chambolle-Musigny Les Cras

By on October 31, 2005 #asides

Medium ruby-red – looks lovely in the glass. The nose is very tight, hints of marzipan, red fruit and a high-toned estery note – not that nice. It’s a concentrated wine, but equally there’s plenty of (currently) astringent tannin that has a trace of bitterness about it. The acidity is also on quite a high level. Returning after an hour there is a little more balance, both the tannin and the acidity are in more harmony with the fruit – I must say though that it never quite became ‘charming’.

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