Abfüller / Importeur: Olivier Bernstein, 4, rue Jean Belin, 21200 Beaune, FRANKREICH
Heiner Lobenberg über:
Mazis-Chambertin Grand Cru 2013
98–100 /100
Lobenberg: Nur 6 Barriques, Durchschnittsalter der Reben 70-80 Jahre. Berauschende, hochintensive Nase nach dunklen Kirschen und schwarzer Johannisbeere, dunklen Waldbeeren, Brombeere, Johannisbrot und schwarzer Olive, Wacholder und Holunder. Sehr rassig, sehr viel kubanische Tabake, getoastetes Holz, verbranntes Fleisch, Teer. Drückend, fast wuchtig. Der Mund setzt sich nahtlos fort. Auch hier diese hohe Intensität. Allen Platz einnehmend. Tolle Säure. Auch externe Aromen wie Teer, Schokolade, extrem lang gezogener Assamtee, Espresso und Tabak. Sehr gut eingebundenes, aber auch sehr deutliches Holz. Ein großer Wein und der vielleicht einzige Blockbuster von Olivier. 98-100/100
92–95 /100
Galloni über:
Mazis-Chambertin Grand Cru
-- Galloni: The 2013 Mazis-Chambertin is the most graceful and delicate of the Grand Crus. Exotic and silky on the palate, the 2013 wafts from the glass with a classic expression of Mazis. An ethereal bouquet of sweet red berries and flowers melds seamlessly on to the palate, where the overall impression is of perfume, silkiness and persistence. 92-95/100
92–95 /100
BH über:
Mazis-Chambertin Grand Cru
-- BH: Once again there is just enough oak treatment present to warrant noting as it that serves as a backdrop for the distinctly different aromatic profile that includes scents of the sauvage, humus, earth, exotic tea, violets and a cool mix of red and dark pinot fruit. The lush yet brooding, dense, concentrated and overtly muscular flavors that exude evident minerality on the complex, long and impressively scaled finish. This beauty of a Mazis is unapologetically built to age and will require it. 92-95/100
Tim Atkin über:
Mazis-Chambertin Grand Cru
-- Tim Atkin: -- TA: A blend of two parcels (Haut and Bas), this is half owned by Olivier Bernstein with, he says, “hopes for the other”. This is still a baby, but for me it’s the best wine in the cellar: spicy, smoky and structured with the oak complementing the richness of the wine and its beguiling savoury, sweetness. Bernstein talks about the wine being wild, and I know what he means. 2018-30 97/100
