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GEVREY CHAMBERTIN

GEVREY CHAMBERTIN

GEVREY CHAMBERTIN

France
François Martenot
Red Wine
  • Cheeses
  • Meat & Game
  • Cheeses
  • Meat & Game
"Chambertin, king of the wines, wine of the kings". With 400 ha of vineyard entirely dedicated to Pinot Noir, Gevrey-Chambertin is the largest red village appellation of Cotes d’Or. Its first traces can be date back to the year 640 AC. The origin of the name is coming likely from Champ Bertin (Bertin’s field) who was one of the first owner of this field.
 
The appellation includes 26 Premiers Crus and 9 Grands Crus such as Chambertin or Clos de Beze. The vines are planted on brown limestone soils and marls covered with red silt washed down from the plateau. These stony mixtures confer elegance and delicacy on the wine while the clayey marls add body and firmness. Exposures vary from east to south-east.
 
The Wine:
Hand-harvested from 20 to 30 years old vines. De-stemming, cold maceration before traditional fermentation in open vats with pigeage. Aged in French oak barriques during 15 months in average. Soft filtration.
 
Region: Bourgogne
Appellation: Gevrey Chambertin AOC
Grape Variety: Pinot Noir
 
Tasting Notes:
Bright ruby color turning to deep carmine with age Intense strawberry and rose aromas integrated in lovely toasted, leather and underbrush (sous-bois) notes turning to gamey with age. On the palate, the wine impresses by its velvety tannins and delicate texture. Rich, round and full-bodied in a lingering finish.
 
Food Pairings:
This is a wine for meat-eaters. It 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, in particular, Ami du Chambertin (a local specialty) Pleasant when drunk young « on the fruit », they are nevertheless wines for aging, often for long
periods. 
 
Service Temperature:
Serve at 16-17°C. It requires to be decanted.
 

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