Coquard Loison Fleurot Chambolle-Musigny 2020 – Magnum

Domaine Coquard Loison Fleurot is a family estate based in Flagey-Échezeaux, now in its fifth generation, with 9 hectares spread across 13 of the Côte de Nuits’ most prestigious appellations, including six Grands Crus. Having transitioned from selling grapes to négociants to full estate bottling around 2009–2010, the domaine has risen rapidly to become one of Burgundy’s most sought-after addresses.

Winemaker Thomas Colladot and commercial director Claire Fleurot form the backbone of the current generation. Colladot’s approach — ambient-yeast fermentation, light extraction, thoughtful use of whole bunches, restrained new oak — consistently produces wines of precision and terroir transparency, earning comparisons with names like Mugneret-Gibourg.

Terroir & Vinification

The Chambolle-Musigny village cuvée is sourced from three lieux-dits — Champerrier and En Songe to the north of the village, which contribute freshness and finesse, and Vignes Belles, situated below the Grands Crus, which adds structure and depth. This is notably the cuvée in the CLF village range that benefits the most from whole-bunch vinification, with 30 to 40% whole clusters incorporated, lending the wine its characteristic silky richness and aromatic lift. The vines are farmed on predominantly organic principles, on the limestone-rich soils that give Chambolle its ethereal, mineral character.

Tasting Notes

Eye: Luminous, translucent ruby — pale-edged and vibrant, with the delicate brilliance that marks fine Chambolle.

Nose: Elegant and perfumed, with red cherry, raspberry and cranberry at the fore, woven through with violet and a subtle floral tension. The whole-bunch component adds a faint spice and a cool, lifted quality.

Palate: The hallmark of great Chambolle is present in full: silky, seductive texture with remarkable finesse. The palate is light to medium-bodied, with vivid fruit, good tension and a fine, gossamer tannic grip. The finish is long, mineral and refreshing — feminine without fragility, charming without superficiality.

Food Pairing

Chambolle-Musigny calls for dishes of equal delicacy: roast quail or squab, veal with morel sauce, pan-seared duck breast with cherry reduction, or a soft-rind cheese such as Brie de Meaux. On the Asian table, a natural match for steamed Cantonese chicken, Peking duck skin, or lightly seasoned mushroom dishes.