×

This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

2010 Jacques-Frederic Mugnier, Nuits-Saint-Georges Premier Cru, Clos de la Marechale Rouge

Vinous

92

Burghound

91

CellarTracker

91
Regular price $282
/

2010 Jacques-Frederic Mugnier, Nuits-Saint-Georges Premier Cru, Clos de la Marechale Rouge

Vinous

92

Burghound

91

CellarTracker

91
Regular price $282
/
0 In Stock

Add to Favorites

We’re currently updating


Please try refreshing your page or logging out. If this issue persists, please click the button below or email us at info@thatcherswine.com.


Same Day Pick Up at Thatcher's Wine - Warehouse

Available same day if ordered by 2pm

View store information


Vinous

Vinous

92

Very deep, bright red. Sappy black cherry, raspberry, cola and licorice on the nose, plus a whiff of animal fur. Big, deep and chocolatey, with serious depth of black cherry and dark berry fruit. The big Nuits-Saint-Georges tannins are sexed up by high-toned oak spices on the impressively long finish. Jacques-Frederic Mugnier punches down the cap late in the fermentation, when the juice is almost dry and the skins have softened, an approach that he believes results in a steadier uptake of sugar in his wines.

What the Critics are Saying

Vinous

Vinous

92

Very deep, bright red. Sappy black cherry, raspberry, cola and licorice on the nose, plus a whiff of animal fur. Big, deep and chocolatey, with serious depth of black cherry and dark berry fruit. The big Nuits-Saint-Georges tannins are sexed up by high-toned oak spices on the impressively long finish. Jacques-Frederic Mugnier punches down the cap late in the fermentation, when the juice is almost dry and the skins have softened, an approach that he believes results in a steadier uptake of sugar in his wines.