The Pinot Noir is the grape variety of the Gevrey Chambertin and Premiers Crus.
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.
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.
Serve at a temperature of 16-17 °C.
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.
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.
This 2022 vintage promises to be one of great quality.
We had a rather rainy November, December and January, and February and March were rather cool, which slowed down the emergence of the buds and in turn prevented the frost problems that we had last year.
May was very, very hot providing great flowering conditions. June was then a little chaotic weather wise, as we had some warm mornings and then with violent storms after midday, sometimes with hail. However, at least nothing really bad in our Burgundy.
The harvests started in Côte de Beaune and Côte de Nuits around 29 August, which is still relatively early and we had to deal with diverse levels of ripening. Some parcels really stood up to the heat and have given wonderfully ripe grapes. Of course, everything was conditioned by how the vineyard was managed and the amount of exposure. But overall, we had wonderful wines from these parcels, from other parcels which experienced more dehydration. The very high temperatures meant a greater halt in ripening, giving grapes a little less ripe, so we had to wait to harvest them.
By the end of August, we already had fabulous colour extraction and the acidity was very well balanced. All this allowed to be very confident, heading for a great vintage.
In the Chablis area, some winegrowers started harvesting as August was ending, but most of them started harvesting in the first days of September.
The harvesters were relatively unaffected by the rains, which fell either in the late afternoon or at night. The foliage, which was still in good health, benefited from it. Thanks to the rain, juice concentration was limited and the bunches of grapes were able to provide a good balance between sugar content and acidity.
The harvest concluded the third week of September with a smile: neither the frost nor the drought prevented the vineyards from producing close to normal yields. However, the volumes harvested varied from one domain to another, with some estates easily reaching full production while others were below the appellation's yield.
Wines in the making are expressing notes of ripe fruit, pear and peach, while keeping their freshness. They are generous and have a good balance. Quality is definitely there as well.
After a year 2021 disturbed by a poor harvest, this 2022 vintage is a real breath of fresh air.
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