Chambolle-Musigny La Combe d'Orveau 1er Cru

The finest, delicate preparations will highlight these elegant and harmonious wines: filet mignon, roast pigeon, guinea fowl in salmis, tournedos chasseur, duck with truffles; for cheeses, the “medium reblochon” level is the most recommended.

Domaine Taupenot-Merme are based in Morey-Saint-Denis, in the heart of the Côte de Nuits. It is run today by siblings, Romain and Virginie Taupenot, the seventh generation. The domaine has long held a strong reputation, but through the uncompromising work of Romain and Virginie, it is a domaine galvanised by improved vineyard practices and a hands-off approach in the cellar. Practicing organic since 2001, they have achieved certification in 2024. The domaine presides over 9ha the Côte de Nuits and 4.5ha in the Côte de Beaune, with the union of vineyards a result of the marriage of Romain and Virginie’s parents in 1963. The Taupenot family, based in Saint-Romain, and Merme family of Morey-Saint Denis. “.. a domaine where quality has dramatically improved in recent years – as I keep telling anyone who will listen.” Neal Martin, Vinous. A family-owned domaine, with a beautiful breadth of reds across Village, Premier Cru and Grand Cru, showing real transparency of place.

Plot of 0.45 hectares located in the extension of Musigny and overlooked by the Petit Musigny. Limestone, lightened by gravel and numerous pebbles.

Aging in oak barrels with 30 to 40% new barrels depending on the qualitative potential of each vintage. The aging period is adapted to preserve the fruit (from 15 to 18 months).

Maceration for 18 to 23 days in thermoregulated stainless steel vats. Temperature control allows the wine to work in two main stages of vinification: Cold pre-fermentation maceration at 10°C for 8 to 10 days to extract the fruit and color; a fermentation maceration of 7 to 9 days with daily manual punching down and pumping over according to the vintage, the stage of maceration, and the desired extraction to work the body and the tannins. The wine is then manually devatted (without pumping). Pneumatic pressing is carried out by fractionation and at low pressure to extract the most noble tannins. The press wine is tasted before assembly.