1995 Chambertin Grand Cru. Jules Belin. Level: one cm. under cork. Capsule: excellent. Label: good. The 1995 Jules Belin Chambertin Grand is a fully mature, old-school expression of iconic Gevrey-Chambertin terroir. The Producer: Maison Jules Belin is an old-line Burgundy merchant/négociant house with roots stretching deep into the 19th century. The family historically owned prized pieces of land, including what is now Domaine de l'Arlot in Nuits-Saint-Georges, before selling those vineyards off in 1987. The Style: Jules Belin wines are highly traditional, rustic, and built for massive, multi-decade cellaring. They do not possess the polished modern fruit characteristic of current-generation Burgundy, leaning instead on earthy structure and secondary evolution. Vintage & Current Profile: The 1995 vintage in the Côte de Nuits was high-quality but heavily structural, defined by cool summer temperatures and a sunny September harvest. This produced wines with high natural acidity and strong, dense tannins that took decades to soften. Visual: Expect an advanced, brick-red to soft mahogany color on the rim, typical of a 30+ year-old Pinot Noir. The Nose: Highly aromatic, secondary, and tertiary. Dominant notes will feature dried red fruits (cranberry, sour cherry), leather, iron-rich earth, dried mushrooms, and forest floor (sous-bois). The Palate: Silky but lean. The fierce tannins of the mid-90s have completely melted into the wine, but the lively 1995 acidity remains. It will feel savory, complex, and light to medium-bodied, prioritizing mineral depth over sweet fruit. Serving & Practical Advice: Drink Now: This wine is at the peak of its evolutionary plateau. It will not gain anything from further aging. Handling & Sediment: Because of its age, a heavy layer of fine sediment will have settled. Stand the bottle upright for 24–48 hours before opening.Decanting Warning: Do not give this a long decant. Old Burgundy is fragile; sudden exposure to oxygen can cause its delicate aromatics to fade within 15–20 minutes. Instead, pull the cork an hour before serving to let it breathe slowly in the bottle, then pour directly into large Burgundy glasses.