Gevrey-Chambertin 1er Cru "La Perrière"
The vintage
2019 is a fresh and well-balanced vintage characterised by extreme weather conditions (frost spells, heatwave). Volumes are low although the quality is outstanding. The harvests began on Monday 9 September and came to an end on the 21 September. The red wines are seductive, well-balanced, aromatic, fresh and direct. The tannins are elegant and approachable. The palate discloses aromas of juicy fruits as well as warm, sunny, spicy notes.
Appellation
descriptionIntroduction
"Perrière" is the term given to ancient quarries in Burgundian dialect. Flat stones known as "laves" were sourced here for the purpose of tiling roofs. Seven owners cultivate vines in this famous climat which is situated just below the "Mazis-Chambertin" Grand Cru.
Exposition
East
Soil
Shallow soils with exposed rock
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 09 a 59 ca (0,24 Acres)
Characteristics of our plot
Years the vines were planted
1945
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 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 cellars at consistent, natural hygrometry and temperature.
Tasting
Tasting
This wine displays a beautiful ruby red hue and concentrated nose characterised by black fruits and mineral notes. The palate is rich and round with exceptional balance and notes of leather that linger on the finish.
Serve with
Game stew, marinaded red meats, stuffed pigeon, mature cheeses (Brie de Meaux, Cîteaux)
Serve at
14°C to 16°C
Cellaring Potential
7 to 12 years
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