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Gevrey-Chambertin 1er Cru "La Perrière"

Gevrey-Chambertin 1er Cru "La Perrière"

  • The vintage
    • 2017 is an early vintage. Harvests started on August 29th, the grape clusters were dense and compact thanks to excellent flowering in late May. Favourable climate conditions gave charm and generosity to the wines. 2017 is a classic style of vintage that can also be enjoyed in its youth.

  • Appellation
    description
    • Introduction

      "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 hygrometry-controlled cellars at consistent, natural temperatures.

  • 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

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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