Wine from Gevrey-Chambertin AOC

Gevrey-Chambertin is one of the most prestigious wines from the north of the Côte de Nuits, in Burgundy. The appellation has 26 Premiers Crus and 9 Grands Crus, with internationally renowned names such as Chambertin or Chambertin-Clos de Bèze, and extends over an area of just over 400 hectares.

Gevrey-Chambertin is located 15 km south of Dijon and is the largest producer of red wines in the Côte d'Or. Although the appellation dates back to 1936, it is known that wine was already being produced on this land as early as 600 AD. The premiers crus occupy the upper part of the hill at altitudes between 280 and 380 metres. The soils are limestone and shallow. Among the most illustrious are Clos St-Jacques and Les Cazetiers. Le Chambertin, a prized Grand Cru, is considered one of the best vineyards in Burgundy; not for nothing was it one of the favourite wines of Napoleon Bonaparte himself. In the 19th century, its prestige was such that in 1847, the village of Gevrey adopted the name Gevrey-Chambertin.

Gevrey-Chambertin wines are firm and well-structured, but also have velvety tannins. In their youth they show fruit and flowers, but with time their robustness is clothed in aromas of leather, undergrowth and liquorice. The bright ruby colour of the first years in bottle turns to dark carmine or cherry as time goes by. Strawberries and violets give way to deeper aromas while the palate becomes increasingly delicate. Gevrey-Chambertin is a full-bodied, powerful and fleshy style of Burgundy, which can be consumed in its youth, but which multiplies in complexity after several years. It is perhaps the most powerful, compact, concentrated and earthy wine in all of Burgundy and certainly one of the most capable of ageing gracefully.

Its juicy character gives it a special affinity with game, especially when the wine has already enjoyed a certain evolution. It also goes excellently with lamb, tuna or strong cow's milk cheeses such as Époisses. To fully enjoy these magnificent pinot noir wines we should drink them at around 16º and in a pinot noir glass, so that we can obtain the perfect balance between their tannins and their acidity.