2022 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The sheet reports harvesting began on 29 August 2022
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 17 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 19 months.
Tasting Notes Tasted May 2024: intense ruby; violet, rose and fine spice aromas; spice and vanilla on the palate, with silky tannins and a sappy finish.
2021 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The sheet reports harvesting began on 22 September 2021
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 20 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 19 months.
Tasting Notes Tasted May 2023: intense ruby; floral, spicy and peppery aromas; warm fruit and spice on the palate, with elegant, fresh and lively tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 17 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 21 months.
Tasting Notes Tasted June 2022: dark ruby with purple highlights; subtle flowers and discreet toast; tangy black-cherry fruit with dense, ripe, spicy tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The producer reports picking began on 9 September 2019 after plot-by-plot maturity checks
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 20 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 21 months.
Tasting Notes Tasted July 2021: dark ruby; black cherry, blackcurrant, rose petal and soft spice; juicy fruit, crisp spice and firm, fresh, ripe tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The Domaine's 2018 harvest ran from 29 August to 12 September
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 21 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 21 months.
Tasting Notes Tasted June 2020: dark ruby; blackberry and blueberry followed by leather, soot and brown tobacco; generous, juicy fruit and spice with fresh, structured tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The Domaine's 2017 harvest began on 29 August
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 21 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 18 months.
Tasting Notes Tasted April 2019: intense ruby; fresh ripe black fruit, liquorice and toast; dense black fruit with fresh, fine, spicy tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The Domaine began harvesting Pinot Noir on 7 September 2015
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 19 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 20 months.
Tasting Notes Tasted June 2017: dark ruby with purple highlights; toast, blueberry, black cherry and blackcurrant evolving toward flowers; generous black fruit and liquorice with dense, warm tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The producer reports harvest began on 16 September 2014
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 18 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 19 months.
Tasting Notes Tasted July 2016: dark ruby with purple highlights; black berries, fruit coulis and red berries; fresh, harmonious fruit with fine, spicy tannins and a racy finish.
Sources: www.prieur.com ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Gevrey-Chambertin
Soil Very mature, Deep soil with brown topsoil over large, Fractured limestone blocks
Orientation East-Facing
Harvest Dates The producer reports picking began on 2 October 2013
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 20 days
Production Details Handpicked into small crates, sorted and totally destemmed; punched down twice daily during alcoholic fermentation; aged entirely in new oak barrels for 19 months.
Tasting Notes Tasted June 2016: dark ruby; black pepper, liquorice, tobacco and black cherry; cocoa, spice and black fruit with dense, ripe tannins and a juicy finish.
Sources: www.prieur.com ↗ · Compare this vintage
Producer Information
Website
Address
6 rue des Santenots, 21190 Meursault, France
Phone
+33 3 80 21 23 85
Email
Owner
Labruyere Family
Cellarmaster
Nadine Gublin