GEVREY-CHAMBERTIN > Antonin RODET

GEVREY-CHAMBERTIN

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2021 2022 2023

Grape variety

100 % Pinot Noir.

Tasting notes

Visual: shining bright ruby red color, with violet hues.
Nose: aromas of small red and black berries (strawberry, blackberry) and spicy notes (liquorice, pepper).
Palate: power and balance in the mouth. A great Burgundy with fruity flavours, firm structure and silky tannins.

Wine and food pairing

Massive, yet velvet-smooth, the tannins of Gevrey-Chambertin confer power and solidity to the build and contribute to its great longevity. This is a wine for meat-eaters, its gamery notes giving it a particular affinity for game, whether furred or feathered, especialy when the wine is more fully evolved. It also goes superbly with rib steak, lamb (braised or in brown sauce), and all musky, solidly fibrous meats, that need time in the mouth to extract all their savour.It is at ease with all strong cow-milk cheeses (Epoisses, Ami du Chambertin or Cîteaux).

Serving temperature

Drink ideally at a temperature of 15°C. (59°F.)

Ageing potential

5 to 7 years in good storage conditions.

Origin

For travellers coming from Dijon, Gevrey-Chambertin is where Burgundy’s Elysian Fields begin. At the entrance to the hollowed hill of Lavaux, a château - once a property of the monks of Cluny - resembles a fortified wine-cellar.

The canons of Langres, too, were for a long time guardians of these vineyards which can be dated back to the year 640 AD, evidence of a long and intimate involvement in the history of Burgundy's wine industry.

Gevrey-Chambertin forms a kind of guard of honour to a set of fabulous Grands Crus whose crown jewels are Chambertin and Clos de Bèze. The appellation dates from September 1936. The village of Brochon is an extension of Gevrey-Chambertin, sharing the same characteristics.

The Pinot Noir is at its peak performance here.

Vinification and maturing

Maceration lasted a total of 24 days including one week of cold maceration (12°C./54°F.). Infrequent punching of the cap (8 maximum).
Aged on the lees for 16 months with no racking using a proportion of 40% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.