...showing outstanding verve to the aromas of black raspberry, white pepper, violet, rose petal and spices. At once velvety and racy on the palate, with great energy and class to the dark fruit, floral and mineral flavors.
Domaine Jacques Frederic Mugnier is comprised of nearly 40 acres in Chambolle-Musigny, in Burgundy. The domain has the second largest holding of vines in the Musigny vineyard, which makes it a major landholder in the region. Only its neighbor Comte de Vogue has a larger holding in the prestigious Musigny vineyard. Domaine J.F. Mugnier was founded in 1863 when Frederic Mugnier, a spirits dealer from Dijon, purchased land in Chambolle-Musigny. The domaine has remained in the family through the generations, though the size of the domaine has changed. Today the domaine is run by Frederic Mugnier, who was an airline pilot and oil engineer before devoting himself full time to the family enterprise. J.F. Mugnier’s wines “are some of the most delicious, intriguing Pinot Noirs in Burgundy,” according to Robert M. Parker Jr. "Especially noteworthy are the Grand Crus, Musigny and Bonnes Mares."
Musigny is considered one of the greatest vineyards in the Cote d’Or, in Burgundy. At 26.5 acres it includes two sections, Grand Musigny and Les Petits Musigny. The vineyard is 260 to 300 meters in elevation and the soil is unusual for the region, a mix of limestone and red clay. Comte de Vogue owns about three-quarters of the vineyard, with a holding of 17 acres. The next largest landowners are Jacques-Frederic Mugnier, with 3.2 acres; and Jacques Prieur with 1.7 acres. Also noteworthy is Leroy’s tiny .7 acre holding. Though most of the vineyard is planted to Pinot Noir, Comte de Vogue plants a small parcel of Chardonnay, which is sold as Bourgogne blanc due to the relatively youth of the Chardonnay vines. Wine writer Clive Coates has written that “at its best the red wine (of Musigny) can be quite simply the most delicious wine to be found in Burgundy.”
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.