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Gevrey-Chambertin "Clos Prieur"

Gevrey-Chambertin "Clos Prieur"

  • The vintage
    • The weather conditions in 2015 were outstanding and the vintage is characterised by its rich and very distinctive style. Excellent ageing potential.

  • Appellation
    description
    • Introduction

      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 hygrometry-controlled cellars at consistent, natural temperatures.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

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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