Mazis Chambertin Grand Cru

When Loïc Dugat-Py assumed full stewardship of the domaine around 2014, he made a deliberate and measurable decision: reduce new-oak percentages on Grand Cru fruit that had historically seen 100% new François Frères barriques, redirecting the focus toward terroir transparency without surrendering the density that defines this house. Mazis-Chambertin sits at the northern end of the Grand Cru belt in Gevrey-Chambertin, its clay-limestone soils delivering the structural iron grip and mineral tension that distinguish it from the more opulent Chambertin to the south. The parcel's vine age — averaging well above 65 years, grown from massal-selected Pinot Fin genetics rather than clonal material — produces a fruit complexity and textural layering that no nursery clone can replicate. Vinification is uncompromising: indigenous yeast fermentation only, no chaptalization, no acidification, partial whole-cluster inclusion, open-top fermentation, and bottling unfined and unfiltered at naturally restrained alcohol. Sulfur is added minimally and only before bottling. The wine matures in the L'Aumônerie cellar, an 11th-century vault built for the Abbey of Saint-Bénigne — the oldest wine cellar in Burgundy. What sets this expression apart is the 2014 vintage itself: harvested early to preserve freshness and definition, it sits at the precise inflection point of Loïc's stylistic evolution — the last Grand Cru vintage shaped by the transition away from maximum new oak, producing a wine of uncommon precision and age trajectory for the appellation. Drink from 2026 through 2040+.