“In the Côte de Nuits, our red wines are rich and warm, quite similar to the 2009s. These are ripe, sunny and well-structured wines with powerful aromas of ripe black fruits. Their seductive characters make them comparable to the 2017 and 2011 vintages.” Appellation: “By royal ordinance from Louis-Philippe, the name “Chambertin” was added to the name of the village and it officially became “Gevrey-Chambertin” in 1847. Our parcel selection of old vines aged over 35 years old produces an exceptionally intense and aromatic wine.” Exposition: East, South-east. Soil: Clay marls with a high iron content. Winemaking: The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 14 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature. The wines are aged in vats for 2 months at the end of the ageing process. Tasting: With its deep, clear ruby red hue, it reveals notes of black fruits and excellent strength and concentration. As with all Gevrey-Chambertin, it requires a few years of patience before reaching its full potential.