Gevrey-Chambertin Clos Prieur
The vintage
The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. The wines have a beautiful violet colour with rich, fruity aromas on the nose. They are smooth, round and fleshy with a very rich structure.
Appellation
descriptionIntroduction
By royal ordinance from Louis-Philippe, the name "Chambertin" was added to the name of the village and it officially became "Gevrey-Chambertin" in 1847. Clos Prieur previously belonged to Prior of the Abbey of Cluny.
Exposition
East
Soil
Deep, compact marly soils with very few stones
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 61 a 02 ca [1,51 Acres]
Characteristics of our plot
Years the vines were planted
1951, 1960, 1963, 1987
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 14 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature. The wines are aged in vats for 2 months at the end of the ageing process.
Tasting
Tasting
With its bright, clear ruby red hue, this Gevrey-Chambertin "Clos Prieur" discloses notes of cherry and raspberry on the nose. The palate is in perfect harmony with the nose and discloses creamy, toasty notes and exceptional finesse. The finish is long and lingering.
Serve with
Deer stew, fillet of beef
Serve at
14°C to 16°C
Cellaring Potential
8 to 10 years
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