Gevrey-Chambertin Clos PrieurPremier Cru
Grape Variety :
Site: located in the north of the Côte de Nuits, Gevrey-Chambertin is world-famous, not only for its superlative Grand Crus, but also for all its other vineyards. On the south part of the village, the Clos Prieur is close to Mazis-Chambertin.
History & tradition: Gevrey is of course the village where the Grand Cru vineyard Chambertin is located. Vines have been cultivated here since 630AD, when a certain Bertin decided to emulate the monks, his neighbours. The wine he made turned out to be spectacular - and the rest is history!
The "Clos Prieur" belonged to the Prieurs de Cluny who used to live in the old castle of Gevrey.
Soil: fairly deep and compact marly earth.
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 40 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.
Maceration and vinification take 2 to 3 weeks
Maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"The wine shows a beautilul deep garnet colour. The nose exudes intense scents of candied black fruits. On the palate, aromas of Morello cherry mingle with hints of vanilla, and the soft tannins offer a nice silky texture.
Very long aftertaste".
Beautiful crop. The reds are colourful, structured and very expressive aromatically. The balance between alcohol and acidity is satisfactory.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.