Gevrey Chambertin

Louis Latour Gevrey-Chambertin 2010, Burgundy, France

Drunk October 2015 @ home

The wine

Gevrey-Chambertin is located around 10km from Dijon and is one of the most famous villages of the Côte de Nuits. In 1847 Gevrey-Chambertin was the first village of the Côte d'Or to join the village name with that of one of its Grand Crus - hence ‘Gevrey-en-Montagne' became ‘Gevrey-Chambertin. Planted only with Pinot Noir, here one finds the complete hierarchy of the Burgundian appellations: to the north, the premiers crus and to the south the grand crus. The village appellations are gathered on the bottom of the slope. The sparse and pebbly limestone-rich brown-red soils give Gevrey-Chambertin wines power and body. 

Average vine age 30 years with the soil composed of chalk and limestone, with an average yield 40 hl / ha and a hand picked harvest. The wine was aged 10 to 12 months in oak barrels, 20% new barrels.

Fermented Grape tasting notes

This Louis Latour Gevrey-Chambertin 2010 was from a good vintage in the Côte de Nuits. The nose was powerful with cherry and raspberry. It was smooth on the palate with just the right level of acidity balanced by some nice fruit notes including strawberry, cherry with hints of vanilla and dark chocolate. For a villages wine this was very enjoyable, helped by the good weather conditions in Burgundy in 2010.

Gevrey-Chambertin La Justice 2010, Domaine de la Vougeraie, Burgundy, France

Drunk JivaHill Resort, Crozet, France, August 2015 

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The winery

Domaine de la Vougeraie , based in the village of Premeaux-Prissey, close to Nuits St. Georges in the North of Burgundy represents a collection of remarkable vineyard plots acquired through two generations of strategic acquisition by its owners, the Boisset Family.

The third largest wine conglomerate in France, and the largest single producer in Burgundy, the Boisset Family has risen from humble beginnings in 1961, when an enterprising, 18-year-old Jean-Claude Boisset founded a negociant business in Nuits-St.-George. Three years later he purchased his first vines, and five years after that, he and his wife gave birth to their son Jean-Charles who, along with his sister Nathalie, currently runs the business. In the course of Jean-Charles Boisset's lifetime, the Boisset Family has acquired dozens of domaines and probably hundreds of vineyard plots in Burgundy.

In 1999, Jean-Charles and his sister combined the 86.4 acres across 28 different appellations  that the family owned into a new domaine which they called Vougeraie. They then began to transition all the vineyards to organic and biodynamic viticulture and it is now the largest organic and biodynamic producer in the Cote d'Or. The name comes from the significant holdings, plus the fact that it is Jean-Claude Boisset’s home, in the village of Vougeot. The winery is located however in the old Claudine Deschamps (Madame Jean-Claude Boisset) cellars in Prémeaux. 



With nearly 40 hectares of vineyard and over 30 different appellations, including six grand crus(Musigny, Bonnes Mares, Clos Vougeot, Charmes Chambertin, Mazoyères, Corton Clos du Roi and Corton Charlemagne), this is one of Burgundy’s leading domaines.

The wines were made by Pascal Marchand of Comte Armand in Pommard, from 1999 to 2005 and subsequently by Pierre Vincent who has maintained the more delicate approach. The winemaking has extensive sorting, fermentations are with ambient yeasts and multiple rackings take place according to the phases of the moon to clarify the wine.

Pierre Vincent Wine Maker

Pierre Vincent Wine Maker

The wine

La Justice is produced from two hectares located at the bottom of the village with two distinct terroirs. The alluvial “les graviers” gives very concentrated grapes of confirmed maturity, whereas the higher part yields a lighter style wine. The stronger characteristics of La Justice make this a wine to lay down.

The Domaine's Gevrey-Chambertin is assembled from several parcels.To the east of the village’s land lies La Justice which lies on the centreline of the cone containing geological material which has fallen from the coomb over 1000's of years. Part of this cuvée comes from a neighbouring climat, Craite-Paille.

The wine was harvested on September 25th, 2010 under very poor conditions with a yield of 41 hl/ha. The harvest 100% de-stemmed, not crushed and vatted by gravity. No yeast addition. Maceration: pre-fermentation, cold (12-15°C) during 5 days. Length of maceration: 20 days. Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration. Pressing with the vertical press.

Aged 16 months in oak barrels (30 % Toasting: gentle and slow. Source of wood: Allier grains fins ,Cher and Cîteaux). Light and soft filtration. No fining. Bottling by gravity January 18th, 2012. (Leaf Day) Limited to 1,998 bottles

FermentedGrape.com Tasting notes

A wonderfully robust Gevrey-Chambertin with its distinctive power so different from other styles from Burgundy, most certainly a masculine Pinot Noir. The aromas of the forest floor were abundant and the wine was deep ruby in colour. It was smooth and concentrated in fruit on the palate with a long finish with hints of spice, truffles.  Very enjoyable with red meat and a top class wine from Burgundy. I will be trying to check out more of the Domaine's wines given their biodynamic credentials.

Bouchard Père & Fils Gevrey-Chambertin Les Cazetiers Premier Cru 2008, Burgundy, France

Drunk July 2015

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About the wine and producer

Following my recent Burgundy trip, I picked up some of this Gevrey-Chambertin from the negotiant Bouchard Père & Fils based in Beaune. 

Gevrey Chambertin is the most  northerly commune of the Côte de Nuits. There are 26 Premiers Crus and 8 Grands Crus. Half of the Premiers Crus of Gevrey are around the perimeter of the Grands Crus; the other are situated on a steep, south east facing slope to the north, with calcareous clay soils. The Cazetiers vineyard is situated on that easterly exposed slope, nearly at the same altitude of the Chambertin Grand Cru vineyards, and bordering the Clos Saint Jacques. It is considered to be one of the best Premiers Crus

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The wine

2008 in Burgundy was a difficult year for wine producers. Cool and rainy weather went on from mid-May through the end of June and after a sunny start at the beginning of July, the summer was stormy with hail and cold spells with a risk of disease. Fortunately the summer ended well with dry but windy weather.

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It was a pleasure to try this wine from the Northern most edge of Gevrey-Chambertin with the commune being known for its powerful Pinot Noir's. It had a strong berry aroma with powerful earthy blackberry, raspberry fleshy flavours with a hint of oak. There was a long finish with some spicey notes. At €70 a pop this wasn't an everyday drinker but it was a chance to experience a top quality Gevrey-Chambertin with its muscular power, decent complexity and strong aromas. 2008 wasn't the best vintage but the wine makers did a decent job.

Bought direct Bouchard Père & Fils

GEVREY-CHAMBERTIN, MARK HAISMA 2010, Burgundy, Côte De Nuits

Drunk October 2013, Vinoteca, London

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The wine maker

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Mark Haisma trained under the legendary Dr. Bailey Carrodus at Yarra Yering in Australia for a decade before moving to France in 2009. He is a new breed of micronegociants in Burgundy, buying grapes from producers in Burgundy's Gevrey-Chambertin appellation and making wine in rented space in Pierre Naigeon’s cellar.

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The micronegociant model is increasingly popular for new winemakers in France with vineyard prices in Burgundy and other popular wine areas out of the reach of all except the rich, and they rarely come on to the market. In 2012, the 12th century Château de Gevrey-Chambertin and its vineyards were sold to a Chinese businessman. a gambling tycoon from Macau for an unprecedented figure of 8 million euros ($10 million).

The wine

This Gevrey Chambertin Pinot Noir shows many of the classic expressions of wine from this part of Burgundy. Somewhat robust for a Pinot and strong strawberry, apple and spice notes. A little acidic for my taste which may be softened by a little more ageing. Pleasant but not quite to my taste.