2023 Bernard Dugat-Py Mazis Chambertin Grand Cru, Burgundy

The 2023 Chambertin Grand Cru is exquisite, offering up extravagant aromas of dark berries, licorice, confit orange, exotic spices and rose petals. Full-bodied, pure and elegant, its lavish bouquet gives way to a remarkably cool, controlled and harmonious palate that's dynamic and precise, concluding with a long, saline finish. As ever, this tiny cuvée is the most effortless wine in the Dugat-Py cellar.

97-99 points William Kelley, The Wine Advocate

Subtle, silky and very refined, the Dugat-Py Chambertin paradoxically has all the power you expect from the appellation at the same time as an immediate rush of sweet, spicy fruit. The mulberry and currant fruit aromas are underlined by a firmly flinty mineral note and hints of liquorice and peony. The texture is elegant and almost supple, but there are abundant firm tannins and enough freshness to bring everything to a dynamic, vibrant finish. Dugat-Py has dialled back the new oak and the whole-cluster fermentation slightly to produce a sublime expression of the Chambertin terroir.

98 points Charles Curtis MW, Decanter

There are Grand Cru Burgundies, and then there is Mazis Chambertin from Dugat-Py, a wine with a formidable reputation among collectors. The family's roots in Gevrey Chambertin stretch back generations, with Bernard Dugat-Py establishing the domaine's reputation for extraordinary concentration and longevity. Today, his son Loïc oversees winemaking, working with old vines and organically farmed vineyards. Mazis Chambertin's limestone rich soils and rocky slopes produce Pinot Noir of remarkable power, structure and finesse.

Deep ruby red with vivid purple reflections. Black cherry, wild raspberry and dark plum mingle with violets, liquorice, crushed stone and exotic spice. The 2023 vintage is intensely concentrated yet beautifully controlled, with fine, muscular tannins, vibrant acidity and a persistent mineral character. Dark fruit and savoury complexity unfold through an exceptionally long finish, promising something rather magnificent with patience.

A wine deserving of an equally memorable dinner. Think roast squab with black truffle, venison loin with juniper and beetroot, or wild mushroom pithivier with thyme and Madeira.

Cellaring: 2032 to 2050+. A serious Grand Cru that deserves extended cellaring to reveal its full complexity.