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Our wines
Gevrey-Chambertin Premier Cru
Service
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Cellaring
Optimal consumption: 10 to 25 years
Ageing potential: 35 years
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Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing communes: Gevrey-Chambertin et 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.
The Gevrey-Chambertin Premier Cru wines are produced on small vineyards, too small to be harvested and vinified separately. They are put together. The name given to this wine is therefore Gevrey-Chambertin Premier Cru (since the components of this « cuvée » are all Premier Crus).
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!
Soil: lean and chalky, with a red-brown cover layer of clayey marl.
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Tasting
by Véronique Boss-Drouhin
Beautiful, bright ruby colour. The fruity aromas (black cherry, blackberry) mingle with hints of liquorice. The nose reveals notes of spices and nutmeg evolving towards scents of mushroom. The tannin is present but not too strong. Great aftertaste.
Vintage
2019 holds the promise of the great Burgundian vintages ending in 9. The great maturity has given ample and silky wines. They are charming and full of delicacy. A great vintage.
Vintage reviewWinemaking
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.