Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory...
Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from 'lieu-dits' or tiny plots of vines, something which accounts for the limited production of most of his wines.
Gevrey-Chambertin is one of the largest and most respected vineyards of the Côte de Nuits with a vineyard area of 330 hectares, situated between 240-280 metres above sea level. Soils are limestone, with a good proportion of clay marl. This gives the resulting wines concentration and roundness. Grapes for this wine were grown on old vines using careful vine management techniques which involved pruning, debudding and cluster thinning to restrict yields, and therefore concentrate the vines' reserves into fewer grapes, as well as shoot and leaf positioning to ensure that the grapes were fully exposed to the sun.
After three very small vintages, the 2014 vintage provided good yields of promising fruit. In the springtime, the vintage looked to be an early one, and the vines profited from hot and dry weather. In summer a lack of sunshine caused ripening to slow. Despite the wet and chilly weather, maturation began to gather pace at the end of August. The harvest began in mid-September in the sunshine. Due to a few pockets of sour rot, the Pinot Noir was subjected to strict sorting, both on the vine and in the winery. The grapes brought into the winery were ripe, healthy and aromatic.
Grapes were 100% de-stemmed but not crushed and transferred by gravity into tanks. Maceration lasted a total of 24 days including one week of cold maceration at 12°C. Fermentation used indigenous yeasts only, with infrequent punching down of the cap. The wine was aged in cask for 16 months, 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. It was bottled after a very light filtration in January 2016.
Bright ruby red in colour, with garnet highlights. An attractive nose, with perfumes of strawberries, blackberries, liquorice and a slight smokiness. Ripe, silky tannins provide an elegant backbone and balance the smooth fruit character on the palate. A powerful wine with a long and elegant finish.
|Grape varieties||100% Pinot Noir|
|Region||Côte de Nuits, Burgundy|
Liberty Wines customers can order this wine directly from us.