Domaine Bart

Chambertin-Clos de Bèze Grand Cru Pinot Noir

9.431 ratings
9.36 pro ratings
Côte de Nuits, Burgundy, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
David T

Independent Sommelier/Wine Educator

9.4

My continued quest to try as many 2022 Burgundies as possible.

15 months in 40% new oak.

When you put this to your nose and then taste, you know you have crossed over to Grand Cru. I would buy this but $300 crosses my price threshold.

The body and mouthfeel are gorgeous. Stunning in fact. Dark, rich, ripe, slightly candied fruits of; blackberries, plum, dark cherries, red cherries, poached strawberries with excellent purple and blueberry hues. There is dark chocolate powder, dark, rich, earth with dry leaves, hue of maple syrup, dry river stone, dry herb buffet, dry tobacco, dry, used leather, barrel shavings, dark spice, light baking spices, some vanillin, black tea, wet, grey volcanic clays, candied, bright, fresh, red, dark florals with violets, near perfect acidity and a gorgeous, elegant, well made in every way long finish that lasts minutes.

If $300 a bottle burgundy is no issue for you, a definite buy.

This one is best in show of the tasting.

My continued quest to try as many 2022 Burgundies as possible.

15 months in 40% new oak.

When you put this to your nose and then taste, you know you have crossed over to Grand Cru. I would buy this but $300 crosses my price threshold.

The body and mouthfeel are gorgeous. Stunning in fact. Dark, rich, ripe, slightly candied fruits of; blackberries, plum, dark cherries, red cherries, poached strawberries with excellent purple and blueberry hues. There is dark chocolate powder, dark, rich, earth with dry leaves, hue of maple syrup, dry river stone, dry herb buffet, dry tobacco, dry, used leather, barrel shavings, dark spice, light baking spices, some vanillin, black tea, wet, grey volcanic clays, candied, bright, fresh, red, dark florals with violets, near perfect acidity and a gorgeous, elegant, well made in every way long finish that lasts minutes.

If $300 a bottle burgundy is no issue for you, a definite buy.

This one is best in show of the tasting.

Oct 19th, 2024
Mike Smith

Owner/Winemaker Myriad Cellars

9.3

Mike had this 8 years ago

Mike had this 8 years ago

1 person found it helpfulJul 24th, 2016
Ceccherini Cristiano

Dramatically corked😭

Dramatically corked😭

Dec 13th, 2019
Benoit Duhamel

Beau vin qui semble encore assez jeune malgré ses 14 ans. Bouche soyeuse, suave, c’est plutôt charmeur mais les millésimes récents sont mieux réussis. Tout est bien intégré, balancé. La bouche est droite et la longueur est appréciable.

Beau vin qui semble encore assez jeune malgré ses 14 ans. Bouche soyeuse, suave, c’est plutôt charmeur mais les millésimes récents sont mieux réussis. Tout est bien intégré, balancé. La bouche est droite et la longueur est appréciable.

Jul 28th, 2019
Philippe Dauguet

Complexité bourguignonne fabuleuse

Complexité bourguignonne fabuleuse

Dec 25th, 2015
Philippe Dauguet

Tout ce que l'on attend d'un grand Bourgogne : du fruit, de la finesse et de la profondeur !

Tout ce que l'on attend d'un grand Bourgogne : du fruit, de la finesse et de la profondeur !

Oct 27th, 2015
Tim Anderson

Called the vintage and the Vinyard. A classic Cols de Beze. Aging quickly, but definitely the #wotn

Called the vintage and the Vinyard. A classic Cols de Beze. Aging quickly, but definitely the #wotn

Jul 13th, 2015
Philippe Dauguet

Griottes et complexité

Griottes et complexité

Mar 22nd, 2015
Philippe Dauguet

Un Chambertin+Musigny !
Magnifique de finesse et de puissance !

Un Chambertin+Musigny !
Magnifique de finesse et de puissance !

Dec 24th, 2014
Philippe Dauguet

Chambertin + Musigny = magnifique tout en finesse !

Chambertin + Musigny = magnifique tout en finesse !

Nov 23rd, 2014