Yields are limited to 30 to 45 hl/ha, no chemical fertilizers are used, the soil is plowed to promote diversity and health, all grapes are harvested by hand and vinified at the domaine in Gevrey-Chambertin, grapes are de-stemmed most years, the must is cold soaked for 3 to 5 days to best extract color and aroma from the grapes, fermentation is 100% natural and lasts for 18 to 21 days, punching down of the cap occurs twice daily, maximum 30% new oak barrels are used to age the wine, wines are aged for 16 to 18 months depending on the vintage, wine are bottled at the domaine with no fining or filtration, vines planted in 1953.
The nose is fruity, floral, spicy and mineral. Great freshness and firm tannins on the palate which remains faithful to the aromas on the nose, evoking flavors of strawberry, cherry, pink pepper, peony and crushed rocks. Softly textured, with a very long finish.
"From the smallest plot of a quite small Burgundian estate comes a rare and grandiose wine from the illustrious Côte Chambertin (as this slope is colloquially called in these parts). Boillot’s touch is on full display here with equal parts power and grace. Soak in the smoky hints of this bottling’s vast perfume, relish those melted tannins, and you just may find yourself asking if Gevrey can get any better than this. Ready to drink now." - Kermit Lynch Wine Merchant