Gevrey-Chambertin 2017
The name has prestigious overtones, and the place itself is about as noble as they come. To say the least, Gevrey-Chambertin is where the the real Burgundy Grands Crus begin…
Origin
Gevrey-Chambertin is a large town located at the northern end of the Côte de Nuits. It boasts one of the largest surface areas under vine with no fewer than 330 hectares under production. The vines are planted at altitudes of between 240 and 280 metres. The soil is limestone-based with a high proportion of clay marlstones from the scree of the Combe de Lavaux, giving power and roundness to the wines.
Our Gevrey-Chambertin comes from the bleding of two parcels: "Billard on Brochon" but also a climate called "Aux Echezeaux", on the border with the appellation Morey-Saint-Denis located under the Mazoyères-Chambertin.
Viticulture
Grape variety: pinot noir
Soils: "Echeseaux" side: Brown limestone soils, rich in iron and scree. "Billiards" side: Sandy and deep soil.
Orientation: East
Surface area under vine: 0.5360 ha
Pruning: Guyot & Cordon de Royat systems
Yield: 34hL/ha
Average age of the vines: 45 years old.
Vinification
Harvest date: 13 September 2017.
The grapes 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 50% destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration with 50% whole bunches of 22 days of which 7 days cold (12 ° C): Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used).Vinification without sulfur. 4 punchings of the cap.
Ageing
Maturation: aged on the lees for 16 months with no racking using 40% 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 gently filtered before being bottled, by gravity in March 2019.
Number of bottles: 2,430.
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: from 8 to 12 years.
Tasting notes
With a garnet red and brilliant color, the nose exudes aromas of red berries, violets and some smoky notes. The palate is dense with a tangy frame which gives it a lot of length.
