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Chambertin-Clos de Bèze Grand Cru

Chambertin-Clos de Bèze Grand Cru

  • 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. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.

  • Appellation
    description
    • Introduction

      Since the 1930's, our family has owned the largest amount of land in this appellation. We own 3 parcels: "Grands Rangs", "Clos de Bèze Haut" and "Vieilles Vignes". Clos de Bèze is the most complex wine from our range and evolves beautifully over time to reveal its true potential.

    • Exposition

      East, South-East

    • Soil

      Limestone-rich scree

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      1 ha 29 a 42 ca - [3,20 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1949, 1955, 1966, 1983

  • 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 16-18 months in French oak barrels (60% new oak and 40% one-wine barrels) 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.

  • Tasting
    • Tasting

      Intense ruby red hue and complex nose offering fruity and roasted notes. The palate is powerful, elegant and distinctive with smooth yet direct tannins and a remarkably long and elegant finish.

    • Serve with

      Partridge with morel mushrooms, scrambled eggs with truffles, game stew

    • Serve at

      16°C

    • Cellaring Potential

      10 to 25 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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