*Available in OWC 1/6

Jancisrobinson.com | JR 18.5
Published: Dec 6, 2011

Mid healthy ruby. Very light nose. Undertow of real dry density though. This is very good stuff! Intensity and vibrancy. Really set for the future. Dry but not drying finish. Enormous vibrancy. Great stuff.
Drink Date 2018 - 2030

Bouchard-pereetfils.com

The most prestigious Grand Cru in Gevrey-Chambertin is also one of the oldest walled vineyards in France. The famous "clos" was created in the 7th century by the monks from the abbey of Beze in the best situated place on their vast estate. In 1395, Philippe le Hardi decided to improve the quality of the wines and banned the gamay variety in favour of pinot noir on his land. Later, Chambertin Clos-de-B?ze shared the imperial crown with Chambertin: during his reign, Napoleon would drink no other wines.

TASTING NOTE: Intense and complex aromas on the nose. Structured - though not excessively - and with lovely fleshiness, this is a sumptuous wine with a great ageing potential.
FOOD/WINE PAIRING: Game, venison, full-flavoured cheeses.
SERVING TEMPERATURE: Between 17?C to 18?C
AGEING POTENTIAL: 10 years and more

HARVEST: manual, in small cases of 13 kg. Careful manual sorting of each grape.
VINIFICATION: Following total or partial destemming on the vintage, fermentation in small containers, gentle pressing ensure optimal vinification. Depending on the profile of the vintage, vatting lasts 18 to 21 days.
MATURING: 12 to 14 months in French oak, with 45 to 60% new oak.
AGEING: The cellars located in the Bastions of the ancient Ch?teau de Beaune offer ideal ambient conditions. Thanks to their natural hygrometry and constant temperatures, the Grands Crus enjoy from their first youth an environment that is perfectly adapted to tranquil ageing.

GRAPE VARIETY: Pinot Noir
EXPOSITION: East
SOIL OF THE APPELATION: Marly limestone and clay with crumbled rocks holding traces of potassium, iron and phosphorus
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:14.4 hectares