2022 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru
Region Gevrey-Chambertin
Soil Deep red soils with few stones that retain moisture
Orientation East-Facing
Fermentation Vessels Tanks
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Volume 269 bottles
Bottles269
Production Details The grapes were handpicked, severely sorted and destemmed before transfer to tanks. Indigenous-yeast vinification lasted 15 days with daily punch-downs. The wine matured for 18 months in fine-grained new oak barrels sourced from central France.
Tasting Notes Vibrant red; cherry, raspberry, pomegranate, vine peach, peony, black pepper, vanilla caramel, cocoa powder, heather, chlorophyll, strawberry tart, red-fruit sabayon and wild strawberry; round, full, broad, generous, long, rich, complex and balanced
Food Pairing Strong cheeses, particularly Munster, Maroilles and Époisses
Vintages
2018 Technical Specifications
Alcohol 14.5%
Grape Varieties 100% Pinot Noir
Classification Gevrey-Chambertin Premier Cru
Region Gevrey-Chambertin
Soil Deep red soils with few stones that retain moisture
Orientation East-Facing
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Types Oak from Burgundy's Cîteaux forest
Production Volume 584 bottles
Bottles584
Production Details The grapes were handpicked, severely sorted and destemmed before transfer to tanks. Indigenous-yeast vinification lasted 20 days with daily punch-downs. The wine matured in oak for 18 months: six months in a one-year-old barrel, followed by 12 months in two barrels, one new and one previously used twice. The barrels used Cîteaux-forest oak.
Tasting Notes Dark red; black cherry, red-berry jelly, raspberry liqueur, violet, cinnamon, cumin, thyme, light tobacco, cedar, peat, wet limestone, flint, blue fruit, cherry and chocolate; round, precise and elegant, with pleasing acidity and fine tannins
Food Pairing Strong cheeses, particularly Munster, Maroilles and Époisses
Critics Ratings 93