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Wine Description
The Story
Gevrey Chambertin is the most northern of the great communes of the Côte de Nuits. There are 26 Premiers Crus and 8 Grands Crus. Half of the Premiers Crus surrounds the Grands Crus (near Morey) ; the other half faces the north (near La Combe de Lavaux), with calcareous and clayey soils. The origin of "Chambertin" comes from one of the owners whose name was Bertin and who had the idea to plant vineyards close to the "climat" used by monks. "Chambertin" comes from "Champ de Bertin"
The Chambertin vineyard is situated on a chalky soil in the depth and clayey at the surface, which makes the wine both powerful and round. This wine is fermented in vats for 3-4 weeks and aged 18-20 months in oak barrels.
In its youth the Chambertin has a very coloured robe (garnet red), which becomes crimson, copper, when ageing. Meaty, strong, full of tannins, generous with liquorice and undergrowth aromas. It takes a long time to get opened and needs several years to find its identity.
It will perfectly match game and mushrooms.
This wine is excellent to be kept, it will be possible to keep it during 20 years, or more following the vintages, in perfect conditions of moisture and temperature.
Vintage 2019
“2019 is ‘the perfect storm’ of a vintage,” said Laurent Drouhin of top negociant house Drouhin, which owns vineyards in many parts of Burgundy. “We keep smiling because some wines will be great.” The mix included the hottest temperatures since the time of the Black Death 700 years ago (!), frost in April, rain in June, and no rain for nearly four months.
Drouhin’s harvest started on time on Sept. 13, and Laurent’s winemaking brother Frederic reports, “The first reds show an intense and beautiful color, good concentration, great balance and acidity and depth. The whites also show good richness with balance.” It’s a great year for reds, with slightly higher alcohol than usual.
The downside is very low yields. In just one April night, frost destroyed about 30% of the crop in Macon, though what’s left is making wines with good acidity and aromas.
Export company Le Serbet gathered reports from 65 producers in its portfolio, and head of marketing Peter Wasserman says the loss of grapes varies from vineyard to vineyard; in some places it may be as much as 50% to 60% lower than normal. Northern appellations such as Gevrey-Chambertin seem to have done best, down only 10%.
With less wine, you might predict even higher prices, but producers worry that this would drive away consumers.