Deep limpid colour, with classic savoury aromas of dark cherries, and notes of leather and brambly earth. Typically Gevrey-Chambertin finely rich fruit and layered tannins, with lightly smoky and spicy oak, it is already drinking enjoyably but has the balance to develop medium weight earthy and gamey aromas over 5 years.
Drink from now-2025
Maceration process : 100% de-stemmed, short cold maceration, one "pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction. Total vatting time: 23 days. Pressing: Vertical press. Total elevage: 18 months. Oak used: French oak barrels 20% new oak, light and long soft toast from Allier, Jupilles, Fontainebleau and Nevers forests. Operations performed during ageing: One racking after malolactic fermentation. Filtration: No fining, no filtration. All ageing operations are carried out according to the lunar calendar.
Appellation d’origine Controlée: Gevrey-Chambertin
Category: Premier Cru appellation
Region: Côte de Nuits
Producing Commune: Gevrey-Chambertin
Vineyard: Wine coming from four parcels: Les Pressonniers, Les Crais, Jouise and Les Seuvrées
Les Pressonniers has a calcareous and clay soil. Les Crais is characterized by a high proportion of limestone.
Jouise has a brown limestone soil, well drained, slightly exposed to the east.
Les Seuvrées, mostly calcareous soils with a good proportion of marls
Harvested by hand
100% destemmed bunches
Short, cold maceration, one"pigeage" a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction
23 days total vatting time
18 months total elevage
20% new oak from the Allier, Jupilles, Fontainebleau and Nevers forests (light and long soft toast)
One racking during the ageing.
No filtration, no fining.
All the ageing operations are carried out according to the lunar calendar.