Gevrey-Chambertin 2013
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.
Pruning: Guyot system
Average age of the vines: 42 years old.
Vinification
Harvest date: 7 October 2013.
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 50% destemmed, 50% left whole and were gravity-fed into tanks. Maceration lasted a total of 21 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum).
Ageing
Maturation: aged on the lees for 16 months with no racking using a proportion of 30% 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 not fined but was very gently filtered before being bottled using gravity in February 2015.
Vintage
2013, a tardy but typically Burgundian vintage
With harvests in October once again, sorting the grapes was key to the success of this vintage. After 10 days of picking and around a month of vinification, the wines began ageing in oak at the end of October. Some excellent acidity foretells of wines with good keeping potential for both whites and reds.
Ageing potential: between 8 and 12 years.
Tasting notes
The color is ruby red of medium intensity. The nose exudes aromas of fresh blackcurrant, fresh strawberries and a bouquet of peppery and leather notes. The palate is supple with very fine tannins, a nice freshness and a good length.
