village
GEVREY-CHAMBERTIN
Cuvée de l'Aulne
Vintages produced : 2016 - 2017 - 2018 - 2019 - 2020 - 2021 - 2022 - 2023
In the first flush of youth Gevrey wines have a lively ruby tone, which gradually turns to a dark carmine colour.
The spontaneous aromas of young Gevrey wines are strawberry, blackberry, violet, mignonette flower and rose while maturity adds a liquorice bouquet with gamey and undergrowth notes.
Generous, powerful, rich, vigorous, full of body and spirit, Gevrey-Chambertin wines present a firm structure, with delightful velvety tannins, supported by a very finely grained texture, with no hardness. Pleasant to drink when young and fruity, this is however a wine that should be kept for some years, frequently presenting an exceptional capacity to age, and serving as an excellent showcase for the vintages.
Gevrey-Chambertin wines go well with casseroled meats, although some gourmets are not above serving it with a fillet of pikeperch or tuna in red wine sauce.
Gevrey comes from the word “chevriers” or goatherds, from the time when the Gauls raised goats on these hillsides… today we prefer the vine!
GEVREY-CHAMBERTIN
Cuvée de l'Aulne
Vintages produced : 2016 - 2017 - 2018 - 2019 - 2020 - 2021 - 2022 - 2023
In the first flush of youth Gevrey wines have a lively ruby tone, which gradually turns to a dark carmine colour.
The spontaneous aromas of young Gevrey wines are strawberry, blackberry, violet, mignonette flower and rose while maturity adds a liquorice bouquet with gamey and undergrowth notes.
Generous, powerful, rich, vigorous, full of body and spirit, Gevrey-Chambertin wines present a firm structure, with delightful velvety tannins, supported by a very finely grained texture, with no hardness. Pleasant to drink when young and fruity, this is however a wine that should be kept for some years, frequently presenting an exceptional capacity to age, and serving as an excellent showcase for the vintages.
Gevrey-Chambertin wines go well with casseroled meats, although some gourmets are not above serving it with a fillet of pikeperch or tuna in red wine sauce.
Gevrey comes from the word “chevriers” or goatherds, from the time when the Gauls raised goats on these hillsides… today we prefer the vine!
