Gevrey-Chambertin
1er Cru

  • RegionCôte de Nuits
  • VillageGevrey-Chambertin
  • AppellationGevrey-Chambertin Premier Cru
  • Grape varietyPinot Noir
The Vine
  • Average vine age 35 years
  • SoilClay and limestone
  • Average yield35 hl/ha
  • HarvestHand picked
Wine tips
  • Cellaring Potential7-10 years
  • Serving temperature 15-17°
Description
  • Situated about 10 Km from Dijon, Gevrey-Chambertin is one of the finest viticultural 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 name of Gevrey village changed during the early part of the 20th century when the local inhabitants elected to add the name of their most famous wine, the Chambertin, to its existing name.
Vinification & Ageing
  • Fermentation
    Traditional in open vats
  • Ageing
    10 to 12 months ageing in oak barrels, 40% new
  • Barrels
    Louis Latour cooperage, French oak, medium toasted
Wine tasting
  • Tasting Note
    This 1er cru has an attractive purple hue. On opening, the nose is a little closed then slowly ripe red fruit notes start to reveal themselves along with earthy and leather aromas. In the mouth this wine is rounded and quite big with tannins which which are present but soft on the edges. On the finish we are left with a lasting taste of cherry-stone. This wine is a keeper!
  • Food Pairing
    Beef - venison stew - mature cheeses


Press review
    • Gevrey-Chambertin 1er Cru 2011 - The World of Fine Wine - February 2013 - 16.5/20Spicy, piquant red-fruit nose. Fairly rich, sleek, and concentrated, with supple tannins and sufficient acidity. Elegant rather than extracted, and well balanced. By Stephen Brook (UK)
  • Press review
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