Original bottle illustration — Bacchus Global
Village Appellation, Côte de Nuits
DECELLE & FILSChambolle-Musigny 2021
A young Burgundy house built on an established name, Domaine Decelle & Fils sources this Chambolle-Musigny from growers within the village itself, guided by owner Olivier Decelle, previously behind Mas Amiel and Château Jean Faure. The 2021 vintage tested every decision in the cellar, rewarding careful selection over volume.
- Wine type
- Red wine
- Grape
- Pinot Noir 100%
- Appellation
- Chambolle-Musigny AOC (village)
- Origin
- Burgundy, France (Côte de Nuits)
- Drinking window
- —
- Recommended temperature
- 16–17°C
- Alcohol
- —
- Bottle size
- 750 ml
About the Wine
Domaine Decelle & Fils is a relatively young Burgundy house, established in 2013 in Nuits-Saint-Georges under earlier names before settling on its current one. Owner Olivier Decelle, previously associated with Mas Amiel in Roussillon and Château Jean Faure in Saint-Émilion, has built a portfolio spanning village, premier cru and grand cru Burgundies.
This Chambolle-Musigny is produced from Pinot Noir purchased from growers within the appellation rather than from the domaine's own vines, off plantings reported at 45 to 70 years old. The 2021 growing season brought spring frost and reduced yields across Burgundy, placing extra weight on selection in both the vineyard and the cellar.
Taste profile
In the glass
CHAMBOLLE-MUSIGNY 2021
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Before it reaches the glass
Temperature
16–17°C
Timing
—
Glassware
Wide-bowled Burgundy glass
At the table
The wine's structure suggests pairings across a range of cuisines, from delicate proteins to umami-rich preparations.
This village-level Pinot Noir pairs comfortably with poultry, veal and mushroom-based dishes, and its structure holds up well alongside aged cheese.
Japanese
- Yakitori (grilled chicken skewers)
- Sukiyaki with thinly sliced veal
- Matsutake dobin-mushi (mushroom clear soup)
Why it worksGrilled chicken and thin-sliced veal offer proteins light enough for a village-level Pinot Noir, while the umami in mushroom-based dishes complements its texture without overwhelming it.
Thai
- Kai yang (Thai-style grilled chicken)
- Tom kha kai (chicken and mushroom coconut soup)
- Gai pad khing (chicken stir-fried with ginger and mushrooms)
Why it worksThese dishes centre on chicken and mushrooms with only moderate spice, a style that keeps the wine's acidity and light tannin in balance rather than being overwhelmed by chili heat.
Western
- Veal blanquette
- Wild mushroom risotto
- Aged Comté cheese
Why it worksClassic preparations of veal and wild mushrooms suit the wine's affinity for tender proteins and umami, while a firm aged cheese offers enough richness to stand up to its acidity.
From cellar to bottle
Winemaking
Fermentation includes a portion of whole clusters and indigenous yeasts, following a cool pre-fermentation maceration. The wine is aged 12 to 16 months in French oak, including 500-litre demi-muids, with 25–50% new wood.
Product detail
The Pinot Noir is purchased from growers within the Chambolle-Musigny appellation rather than from the domaine's own vines, off plantings reported at 45 to 70 years old, and bottled at 750 ml.
Origin
This bottling reflects Chambolle-Musigny fruit sourced from growers in the appellation rather than the domaine's own parcels, produced by a house based in Nuits-Saint-Georges.
Official producer website→Trade information
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