GEVREY-CHAMBERTIN 2013
GEVREY-CHAMBERTIN 2013
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History
Grape variety
Terroir
Vinification and maturing
At the winery: The grapes were completely destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration lasted a total of 21 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum).
In the cellar: Aged on the lees for 16 months with no racking using a proportion of 30% new French oak barrels.
Tasting notes
Nose: Strawberry, mulberry, violet, mignonette and rose.
Palate: On the palate, this wine impress by its firm structure, velvety tannins and delicate texture. It is everything a great burgundy should be: full-bodied, powerfull, rich and meaty. It has both body and spirit.