Are you sure you want to perform this action?
Our wines
Gevrey-Chambertin Clos Prieur
Premier Cru
Service
-
Cellaring
Optimal consumption: 10 to 20 years
Ageing potential: 25 years
-
Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing communes: Gevrey-Chambertin and Brochon.
Site: located in the north of the Côte de Nuits, Gevrey-Chambertin is world-famous, not only for its superlative Grand Crus, but also for all its other vineyards. On the south part of the village, the Clos Prieur is close to Mazis-Chambertin.
History & tradition: Gevrey is of course the village where the Grand Cru vineyard Chambertin is located. Vines have been cultivated here since 630AD, when a certain Bertin decided to emulate the monks, his neighbours. The wine he made turned out to be spectacular - and the rest is history!
The « Clos Prieur » belonged to the Prieurs de Cluny who used to live in the old castle of Gevrey.
Soil: fairly deep and compact marly earth.
DOWNLOAD THE SHEET
Tasting
by Véronique Boss-Drouhin
The wine shows a beautilul deep garnet colour. The nose exudes intense scents of candied black fruits. On the palate, aromas of Morello cherry mingle with hints of vanilla, and the soft tannins offer a nice silky texture. Very long aftertaste.
Vintage
2023 stands out as one of the hotest years in Burgundy, surpassing even 2022.
This vintage is marked by its generosity, both in quantity and quality, with consistent yields across all regions in Burgundy.
The wines offer flavours of ripe red and black berries.
The climate's generosity is evident in these Pinots Noirs.
They show excellent ripeness with smooth, long, and complex palates.
2023 is a vintage of high quality.
Winemaking
Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.
Ageing: in oak barrels including 25% of new barrels.
The ageing lasts between 14 to 18 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.