Located north of Dijon on the Route des Vins, the village of Gevrey-Chambertin marks the start of Burgundy's "Champs-Élysées", as enthusiasts like to call it. This was Napoleon's favourite wine, and he would drink a half-bottle of it with each meal.
Vinification & Elevage
The grapes are harvested by hand and placed in small crates to prevent the bunches being compacted. For our red wines, the grapes arriving at the vat room pass over a sorting table and are sorted before being loaded into the vinification vat. We immediately carry out a "cold pre-fermentation" maceration which, by cooling the vat to 10°C, optimises the extraction of the grapes' natural flavours and oxygenates the must. We favour long vatting with daily cap-punching for 8-10 days to facilitate the extraction of the tannins and colours. Lastly, the final maceration lasts 3-5 days, while the must macerates gently at a controlled temperature to develop greater finesse and aromas. This is followed by ageing for 12-15 months in oak barrels, 30% of which are lightly-heated new barrels.
Commentaries by our oenologist
"Its nose of red fruits has a beautiful purity. A fleshy wine that blends power and elegance with subtlety, it offers notes of blackcurrants, spices and leather. In the finish, its velvety tannins highlight its nobility. Perfect served at 16-18°C. "
"A delightful accompaniment for jugged hare or a Bresse pigeon stuffed with wild mushrooms. "