GEVREY-CHAMBERTIN > Antonin RODET

GEVREY-CHAMBERTIN 2019

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2021 2022 2023

Grape variety

100 % Pinot Noir.

Tasting notes

Visual: ruby red color, with garnet highlights.
Nose: aromas of strawberry, blackberry and liquorice. Few pepper notes.
Palate: a powerful wine, with a firm structure and silky tannins.

Wine and food pairing

Massive, yet velvet-smooth, the tannins of Gevrey-Chambertin confer power and solidity to the build and contribute to its great longevity. This is a wine for meat-eaters, its gamery notes giving it a particular affinity for game, whether furred or feathered, especialy when the wine is more fully evolved. It also goes superbly with rib steak, lamb (braised or in brown sauce), and all musky, solidly fibrous meats, that need time in the mouth to extract all their savour.It is at ease with all strong cow-milk cheeses (Epoisses, Ami du Chambertin or Cîteaux).

Serving temperature

Drink ideally at a temperature of 15°C. (59°F.)

Ageing potential

5 to 7 years in good storage conditions.

Origin

For travellers coming from Dijon, Gevrey-Chambertin is where Burgundy’s Elysian Fields begin. At the entrance to the hollowed hill of Lavaux, a château - once a property of the monks of Cluny - resembles a fortified wine-cellar.

The canons of Langres, too, were for a long time guardians of these vineyards which can be dated back to the year 640 AD, evidence of a long and intimate involvement in the history of Burgundy's wine industry.

Gevrey-Chambertin forms a kind of guard of honour to a set of fabulous Grands Crus whose crown jewels are Chambertin and Clos de Bèze. The appellation dates from September 1936. The village of Brochon is an extension of Gevrey-Chambertin, sharing the same characteristics.

The Pinot Noir is at its peak performance here.

Vinification and maturing

Maceration lasted a total of 24 days including one week of cold maceration (12°C). Infrequent punching of the cap (8 maximum). Aged on the lees for 16 months with no racking using a proportion of 40% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.

Vintage : 2019

Winter was mild across whole Burgundy. Bud break started early April in our Domaine’s vineyards.

On April the 5th, a significant frost-freeze made damages in several plots. The villages of Rully and Mercurey were then less affected by a second freeze wave that occurred from the 13 to 14th of April, as the growers and people organized smoke screens to protect the vineyards.

The first grapes bunches appeared around the 20th of April.

Spring maintained damp but cold overall, during the whole month of May until flowering which began mid-June (10-15 of June.). This type of weather provided coulure and a very slow vegetative development of the vine.

Summer was then very hot (heatwave) and dry and causes “millerandage”.

Harvest took place in our estates from the 9th to the 24th of September under a radiant sun. The grapes showed good maturity and perfect balance. Throughout our estates volumes were down around 30%, with some plots more affected than others.