Rich deep purple, there is a fractionally evolved note to the nose but I think this may just be a passage. It makes the fruit seem a bit plummy at first. However there is immense weight on the palate, with firm structure from the barrel. Indeed there is a latent freshness behind which there wasn’t in their Amoureuses. Potentially the most powerful of the three Musignys, assuming that the bouquet wakes up in due course. The order of merit might change round in 10 to 20 years!

I was very happy to find that the Musigny had not yet been racked at the time of my visit, as it is nice to see at least one wine that is totally on form, so that it makes it far easier to get a proper read on the wines that have been recently racked. In contrast to the recently racked wines, the tug of great minerality can really be felt in the Musigny, as the wine offers up a gloriously complex bouquet of red and black cherries, plums, pomegranate, a very complex base of soil tones, violets, roses, fresh herbs and a gentle base of vanillin oak. On the palate the wine is deep, full-bodied and very energetic, with a sappy core, classic transparency and mineral drive, fine-grained tannins and lovely focus and grip on the long and perfectly balanced finish.

The 2014 Musigny Vieilles Vignes Grand Cru has a very intense, cold stone and blackberry scented bouquet, moving towards subtle marine like aromas (oyster shells, Crustacea) with time. There is just wonderful precision here. The palate is medium-bodied with a gentle grip in the mouth, firm backbone, a slightly more masculine Musigny with just a hint of savoriness towards the long finish. This is showing great personality even at this early juncture, although of course, it will not even consider reaching its drinking plateau without 8-10 years in bottle. I suspect this Musigny will only gradually open. Tasted November 2016. - NM

Bright, dark red Knockout nose offers most of the Musigny food groups: raspberry, cherry, earth, wild herbs, flowers and minerals, plus a leathery nuance Pungent and extremely intense but utterly weightless owing to its near-perfect balance of sweetness and juiciness Best today on the explosive, building back end, which offers a powerfully chewy, sappy impression but no rough edges Winemaker François Millet suggests waiting at least 10 to 15 years (Drink between 2026-2039) - ST