Gevrey Chambertin Vieilles Vignes

Sylvie Esmonin
This red Burgundy comes from old vines rooted in the heart of the Côte de Nuits, where Sylvie Esmonin has been quietly crafting some of the village's most honest, characterful wines. Her approach is hands-on and low-intervention: careful work in the vineyard, partial whole-bunch fermentation and gentle ageing in oak that supports rather than dominates. The 2023 vintage gives you dark cherry, wild raspberry and a hint of spice, with silky tannins and that lovely earthy depth the appellation is known for. Lovely now with roast poultry or mushroom dishes, but it'll reward a few years in the cellar too.
69.02 € incl tax

-5% for 6 identical bottles

24 in stock

Wine Name: Gevrey Chambertin Vieilles Vignes

Vintage: 2023

Producer: Domaine Sylvie Esmonin

Grape Varieties: 100% Pinot Noir

Region: Burgundy, Côte de Nuits

Appellation: Gevrey-Chambertin AOC (Village)

Vinification Method: Hand-harvested fruit, sorted on table, vinified with a significant proportion of whole bunches in open wooden and stainless steel vats, indigenous yeasts, gentle pigeage and pumping over, followed by ageing in French oak barrels (around 20 to 30% new) for 14 to 18 months, bottled with minimal filtration

Maceration: Cold pre-fermentation maceration of a few days, then total maceration of around 15 to 20 days at controlled temperature

Colour: Deep ruby red with purple highlights, bright and dense

Bouquet: Black cherry, blackcurrant and wild raspberry, lifted by violet, liquorice, sweet spice and a subtle smoky, peppery note

Palate: Full and fleshy attack, silky yet firm tannins, juicy red and black fruit, mineral backbone and a long, savoury finish typical of Gevrey-Chambertin

Alcohol Content: 13% vol.

Soils: Clay-limestone soils with brown limestone marls, gravel and scree from the Bajocian and Bathonian periods, old vines averaging 50 years and more

Farming: Sustainable viticulture, ploughed soils, no herbicides, manual harvest, very low yields

Ageing Potential: 8 to 15 years

Food Pairing: Roast beef, duck breast, game birds, lamb with herbs, mushroom dishes, soft washed-rind cheeses such as Époisses

Serving Temperature: 15 to 17°C, decanting recommended for one hour when young