Chambertin Grand Cru

The name Chambertin has been in use since the 13th century. History has it that a winegrower named Bertin panted the same variety of grapes in his field as his illustrious neighbour who owned the Clos de Bèze vineyard. The wines were perfect and the owner called his vineyard "Le Champ de Bertin" (Bertin's Field), which later became "Chambertin". Since then, this appellation, which was Napoleon's favourite, gained such fame that the village of Gevrey came to be known as Gevrey-Chambertin.

Tasting

This wine expresses the exceptional character of a grand terroir combined with that of a noble grape variety. The nose is intense and classy, combining notes of red and black fruit with subtle hints of green tea, tobacco, dried fruit (prune, date) which will evolve toward more complex scents (spices, forest undergrowth, leather...) over time. Rich, full bodied and powerful on the palate, with an extremely long, velvety finish.

Food/wine pairing

Taste this wine with finely prepared roasted or stewed meats (beef, lamb, pork, game, duck), or with medium to mature cheeses.
Recipe suggestion: beef tenderloin served with a red wine reduction

Serving and keeping

Serve at 16-17°C (60-62°F).
Long aging potential: 7 to 10 years and more.

Vintages

Find here the characteristics of each vintage in Burgundy. Download

The vineyard

Soil: Brown limestone soil

Vinification

Harvest: Handpicked
Fermentation: Temperature-controlled conical oak vats
Fermentation time : 18 to 21 days

Ageing

Ageing: Oak barrels 100%
Ageing time: 16 to 18 months
Proportion of new barrels: 40% to 50%