Domaine des Lambrays Clos des Lambrays 2013

$219.00

SKU 11197

750ml

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In the words of Michel Bettane, the Clos des Lambrays is an extraordinary terroir, capable of giving wines that, in generosity of savour and length rival the greatest. It is, as wine maker Thierry Brouin pointed out to me and shows on the palate, the most "Morey" of all the Grand Crus of that appellation - the terroir really comes through. As Thierry also maintains, it is one of the five greatest terroirs of the Cote de Nuits. In the vinification too, Thierry captures this - a long fermentation, whole-cluster fermentations and 50% new allier oak. The wines are unfined and unfiltered.
Category Red Wine
Varietal
Country France
Region Burgundy
Appellation Cote de Nuits
Brand Domaine des Lambrays
  • we95

Wine EnthusiastBlack fruits dominate this dense wine with a rich texture and a structure packed with ripe tannins. It is an impressive bottling from this single-owner Grand Cru. Dark and firm it will need aging. Drink from 2022.

Roger Voss, August 1, 2016
  • ws94

Wine SpectatorSpicy and aromatic, featuring sandalwood, green olive, cedar and nutmeg notes, framing cherry and currant flavors. Crisp, taut and balanced, with fine tannins adding support on the finish. Still pretty raw, but has excellent potential. Best from 2019 through 2035. 100 cases imported.

Bruce Sanderson, May 31, 2016
  • wa93

Wine AdvocateTasted blind at the Burgfest tasting in Beaune, the 2013 Clos des Lambrays Grand Cru is a divisive wine, not one for those seeking layer upon layer of fruit. It is more mature in appearance than its peers, perhaps missing the fruit intensity one would anticipate from a grand cru of this stature. There is something a little "dusty attic" here although that ebbs away with time in the glass. The palate is medium-bodied with a slightly leafy entry, gentle and elegant, full of personality. It is missing the weight and volume that a more benevolent vintage would have lent and it does not quite possess the structure or substance to suggest long-term. Yet, it remains a well-crafted and to put it prosaically, is absolutely delicious. Tasted September 2016.

Neal Martin, November 2016