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Gevrey-Chambertin 1er Cru "Les Cazetiers"

Gevrey-Chambertin 1er Cru "Les Cazetiers"

  • 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

      The term "Cazetier" originates from "Castel", the parcel situated just above the Château de Gevrey. It is one of the rare "Têtes de Cuvée" to not have been reclassified as a Grand Cru in the 1930's. Along with "Lavaux-Saint-Jacques" and "Clos Saint-Jacques", this climat is considered to be one of the best Premiers Crus in Gevrey. The Domaine has owned half of the appellation since 2013.

    • Exposure

      South-East

    • Soils

      Chalky soils with white marl sedimentary deposits

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      4 ha 06 a 17 - [10 Acres]

    • Characteristics of our plot

      Years of plantation

      1955, 1975, 1989, 1999, 2005

  • 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 pumped over 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 months in French oak barrels (40-50% new oak and 50-60% 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

      Deep ruby red hue with an intense and complex nose characterised by red fruits, toast and subtle roasted notes. The palate is rich and round with a firm structure and direct tannins. This remarkably powerful wine offers a silky mouthfeel and exceptional length.

    • Serve with

      Duck breast with blackcurrant, rabbit and prune stew

    • Serve at

      14°C to 16°C

    • Ageing potential

      15 to 20 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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