VARIETAL
The Pinot Noir is the grape variety of the Gevrey Chambertin and Premiers Crus.
- 10 000 feet/ha.
- Pruning: Guyot.
- Manual harvest.
- Yields of 40 hl/ha.
- Aged in oak barrels (including 30% new oak) for 12 months.
TASTING NOTES
Very deep colour, garnet reflects
Powerful nose with accents of wild dark berries, spicy and woody notes.
On the palate, this wine is structured but velvety. Silky tannins fruity, nice concentration without losing its refinement. Well balanced. Great wine.
FOOD AND WINE PAIRING
This wine is ideal with a plate of fattened hen and game dishes such as pheasant and venison, beef stew, grilled meats, and regional cheeses: Amour de Nuits, Époisses and Cîteaux.
SERVING SUGGESTIONS
Serve at a temperature of 16-17 °C.
ORIGIN
The wines are produced a part on the partner domains with which we share rigorous specifications
(control of the yields and control of the treatments), and a part vinified in our cellars.
We keep 6 clusters per vine. This Gevrey is matured entirely in oak barrels, with 30% to 35% of new barrels.
VINIFICATION AND MATURING
The grapes are harvested by hand and sorted manually on arrival at the winery. 100% of the grapes were de-stemmed. Vatting for 22 days. Cold maceration for 5 days at 8°C. Twelve days of fermentation with punching down twice a day during the fermentation at a temperature of 33°C. Ageing in 100 % Burgundian oak barrels of 228 litres with 20% of new one.
Vintage : 2014
After three difficult years, the start of the 2014 vintage remained just as challenging for winemakers, but surprisingly nice weather conditions paired with the winemakers' expertise allowed for a bountiful harvest and a promising vintage in terms of quality.
First, a warm and dry spring, which benefited the vines and preserved their good sanitary condition, led us to expect an abundant and early harvest. However, the harvest's expected volume was affected by a few occurrences of "coulure" (failure of grapes to develop after flowering).
Unfortunately, Mother Nature, along with variable weather conditions, put a damper on these positive perspectives in nearly all of France's winemaking regions.
Unlucky once again, Burgundy was hit by a horrible hailstorm on the 28th of June in the Côte de Beaune, which decimated - for the third consecutive year - the vineyards of Beaune, Pommard, and Volnay; nearby villages and a part of the vines in Côte de Nuits next to Vosne-Romanée also having been affected.
The summer was characterized by an absence of sunshine, so much so that the head start acquired at the beginning of the cycle was no longer relevant. A regular rain pattern settled in during July and August, postponing the onset of ripening which usually takes place by the end of July and beginning of August, and fueling the development of various diseases - oidium in southern France and mildew in the northern half.
Thankfully by August 20th, and with the changing phase of the moon, a miracle came - along with the return of beautiful weather. The sun, and the northern wind, made its appearance in the first days of September. This created ideal conditions for optimal maturation of the grapes and maintained their good sanitary condition.
In mid-September, the winemakers regained their optimism and the harvest began under the sun's warm rays. The harvested grapes already fulfilled some of their early promises by showing very nice balance and exhibiting intense colors. The vatting process took place unhindered and the alcoholic fermentation began spontaneously. The start of autumn, very mild, allowed for the malolactic fermentations to trigger quickly.
The 2014 vintage appears very promising and the volumes were relatively good, even if they do not quite compensate for the lack of quantity.