Chambertin - Clos de Bèze
Grand Cru 2017
Dean of all Burgundy clos!
Origin
Gevrey-Chambertin is a large village located at the northern extremity of the Côte de Nuits. It boasts one of the largest surface areas under vine with no less than 330 hectares under production. There are no fewer than 55 different parcels here. The Grand Cru terroirs begin south of the village where the eastern exposure is ideal, allowing the vines to benefit from the rising sun.
Chambertin-Clos de Bèze is one of the 9 Grands Crus of the Gevrey-Chambertin vineyard. It is located at the top of the hill between Ruchottes-Chambertin and Chambertin. And its total size is 14.53 ha.
Mentioned since 640, Clos de Bèze is one of the oldest wine-growing areas in France. It will remain the property of the abbey of Bèze until 1219 then will be ceded to the Canons of Langres until the French revolution. It is then divided and sold to many owners.
Viticulture
Grape variety: pinot noir
Soils: brown, very thin, silty and scree.
Orientation: East
Surface area under vine: 0,5350 ha
Pruning: Guyot system
Yield: 40 hL/ha
Average age of the vines: 44 years old.
Vinification
Harvest date: 15 September 2017.
The grapes were handpicked. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery.
At the winery: the grapes were 100% destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration lasted a total of 18 days including 3 days of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). 5 punchings of the cap.
Ageing
Maturation: aged on the lees for 18 months with no racking using 100% of new French oak barrels.
Barrels: French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.
Bottling
Bottling: The wine was very gently filtered before being bottled in May 2019.
Vintage
2017, finesse
The growing cycle was thrown off-kilter by a very cold winter, late spring frost, then optimal conditions for rapid flowering, sporadic hail, and summer drought. Harvesting began in early September in the sun, and after several lean years, the vines finally produced abundant grapes, although with significant differences in maturity between whites and reds and from one region to another, which called for strict sorting.
Ageing potential: 10 years and more.
Tasting notes
Its intense and bright red color offers a racy nose, marked by aromas of blackcurrant, raspberries, violets as well as hints of liquorice. On the palate, we discover an opulent and complex wine with structuring tannins. Some tangy flavors on the finish.
