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Gevrey-Chambertin 2011

Producer Information

This Burgundian domaine has been a family estate for nearly 200 years. Erwan Faiveley, 7th generation, took the reins in 2006 from his father when he was only 25. They have earned their reputation as one of Burgundy’s finest and most trusted, with an unparalleled selection from the Côte de Nuits, Côte de Beaune and Côte Chalonnaise totalling over 120 hectares.

Vineyards

In 1847, by royal decree of Louis Philippe, the name ‘Chambertin’ is adjoined to the name of the village, officially becoming ‘Gevrey-Chambertin’.

Total Surface Area: 330ha
Exposition: East, South-East
Soil: Clay/Limestone
Yield: 40hl/ha (5,300 bottles/ha)

Winemaking

The hand picked harvest is vinified for Domaine Faiveley. The Oenologist tastes each cuvée and only chooses the best wines from trusted producers. The wine is then matured in oak barrels for 14-16 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The proportion of new oak, which is susceptible to variations according to the vintage, represents on average one third of the cuvée. The barrels come from high quality barrel makers and have been rigorously selected for their fine grain and light toast.

Vintage Information

The spring was extremely dry – which gave the grapes thick skins and protected them from disease – while the summer was unusually rainy. Water stress was succeeded by water excess and so that led to a very early harvest without excessive maturity; characteristics of 2007 mixed with those of 2010. The red wines have a dark ruby colour, a high concentration, well balanced and the tannins are soft and ripe. The wines have a beautiful structure, flavours are fresh and spicy. Elegant notes of fresh fig are typical of 2011.

Tasting Note

A brilliant dark ruby colour. The expressive and complex nose has aromas of red fruits with woody notes. We find these same aromas on the palate which are well enveloped by delicately blended tannins. This Gevrey Chambertin is perfectly balanced and reflects all the elegance of Pinot Noir beautifully.

Food Pairing

White meats

Serving Suggestion

Serve between 14º-16ºC. Cellaring potential: 5 to 7 years

Côte de Nuits, Village
100% Pinot Noir
Cork

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