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GEVREY-CHAMBERTIN 2013

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GEVREY-CHAMBERTIN 2013

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2022  

Varietal

100% Pinot Noir.

Tasting notes

Color: bright ruby red. 
Nose: fresh aromas of red fruits and rose on a light woody background.  
Mouth: powerful, rich and full-bodied with slightly grainy tannins.

Food and wine pairing

The intense aromas of this wine call for rich dishes such as a saddle of lamb, bœuf bourguignon or coq au vin, and ripe cheeses.

Serving suggestions

Serve ideally between 15°C and 16°C / 59-61°F.

Ageing potential

This wine can be kept easily for about 10 years, depending on the vintage characteristics.

Origins

This iconic village appellation in the Côte de Nuits, is harvested in the delimited parts of the villages of Gevrey-Chambertin and Brochon.

The famous area of Gevrey-Chambertin produces only red wines and extends over 406 hectares, 86 of which are classified as Premier Cru.

- Brown limestone soils, with some parcels of marl covered with scree and silt from the plateau.
- South-east and east facing.
- Gentle slopes, steeper on the Premiers Crus.
- Altitude between 280 and 330 metres.

Vinification and maturing

The grapes were harvested on October 4th and 5th. They were handpicked, sorted and collected in small perforated crates to respect their entirety. Once in the winery, they went through a second sorting on the table in order to keep only the best fruits. The grapes were then completely destemmed but not crushed and fed into tanks for a 23-days maceration period including 3 days of cold pre-fermentary maceration before starting the fermentation process. This step is key to ensure the best diffusion of aromas and pigments. We only used yeasts naturally present on the grapes for fermentation, which is a way to respect in the best way possible the quality and complexity of the terroir. We barely used punch-downs to enhance the aromas; instead we used the pumping over technique which gives more intense wines.
The wine was aged on its lees for 11 months in oak barrels to soften its tannins and make its fruitiness stand out. For this wine, we chose to use only 30% of new oak barrels in order to get more rounded tannins as well as fruity aromas. We also chose barrels from French oaks which where toasted for a long time at low temperatures to have a discreet woody touch.

Vintage : 2013

Defying all weather forecasts, capricious Mother Nature never let up.
After a long winter, a gloomy spring and a fine providential summer, for the most part, the pickers had to wait until the start of October to take up their secateurs. The consequences of the weather’s whims – such as shatter and millerandage, hail damage, concentration and disease – all had an impact on the quantities harvested. Across the region, no winegrowing area was spared. Some had very low yields with volumes equal or even less than those recorded in 2012. Fortunately, the first tastings suggest that 2013 is a very successful vintage. Once again, experience has made all the difference.

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