Domaine Claude Dugat Gevrey Chambertin 2011 Front Label
Domaine Claude Dugat Gevrey Chambertin 2011 Front LabelDomaine Claude Dugat Gevrey Chambertin 2011 Front Bottle Shot

Domaine Claude Dugat Gevrey Chambertin 2011

  • WS90
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

Cool red pinot fruit, dried flowers, earth, and mineral notes. Medium-bodied flavors that possess fine depth and impressive weight for a Village cru.

Critical Acclaim

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WS 90
Wine Spectator
Offers an essence of black cherry, with violet and black currant accents. Agile yet saturated with flavor, this has firm, well-integrated tannins. Just needs a little time. Best from 2015 through 2023. 150 cases imported.
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Domaine Claude Dugat

Domaine Claude Dugat

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Domaine Claude Dugat, France
A long celebrated and beloved family in Gevrey-Chambertin, with roots dating back to the 19th century in Gevrey. The families wine journey begins in 1955 when Maurice Dugat, Claude’s father, purchased the historic Grange des Dimes and converted the stone barn into a winery facility. Now named the Cellier des Dimes, this historic structure dates back to 1219 when locals would bring their tithe (10% of production) of grapes and/or cereals for the benefit of the church. Claude, along with his wife Marie-Thérèse, are truly who brought the estate into the limelight. Claude took control of the family estate in 1991 and since then as continued to wow and impress collectors and enthusiasts the world over with his impeccable touch and expertise. Claude was joined by his son, Bertrand, in the early 2000’s and the two spent nearly a decade working together before Claude officially passed the reins off to Bertrand. Today the estate is entirely in the hands of Bertrand, who’s time is spent mostly in the cellar, and his two sisters, Laetitia & Jeanne. Laetitia handles the majority of the vineyard work and decisions. Farming practices at the domaine are strictly sustainable and done without the use of any fertilisers or herbicides. Since 2013 they have been farming with an emphasis on organic procedures as well as incorporating some biodynamic practices. At the heart of all their vineyard work is the idea of having a light touch in the vineyards in order to bring in the highest quality fruit. Picking decisions are based on sample tastes of fruit, as opposed to lab analysis, which guarantees that the fruit always retains a level of freshness and is never picked on the late side of ripening. Cellar work is fairly consistent across all the estate cuvée’s and fruit sources. All of the fruit is 100% destemmed and fermentations take place in concrete tanks with gentle punch downs twice a day, which they prefer over pump overs to limit the amount of oxygen ingress. The juice is left in tank for about 2 weeks before being racked to barrel for malolactic and aging; the juice is left to settle for 2 days prior to being racked to barrel. A fair amount of new oak is used in the wines, their Bourgogne rouge being the only cuvée that does not see any new oak. All of the barrels are supplied by the Francois Frères cooperage, and although a lot of new oak is used there is rarely any strong new oak characteristics found on the palate or nose of the wines. The family farms around 6 ha of vines across Gevrey, 3 of which they own outright and the remaining vineyards they rent but have full decision making control over. They are fortunate to have some of the region’s oldest vines under their controll which is pinnacle to the house style. Claude prefers lower yields and smaller berries, wanting to have the same number of bunches as his neighbors but with berries half the size of his neighbors. This is a defining factor in the concentration and power behind the Dugat wines.
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Givry Wine

Cote Chalonnaise, Burgundy

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Noted as the preferred wine of King Henry IV of the late 1500s—though maybe because his mistress came from here!—Givry is a top red wine-producing village in the Côte Chalonnaise.

Its firmly structured reds, made exclusively from Pinot Noir, also boast plenty of blackberry and strawberry fruit with supple tannins that benefit from about two to five years in the bottle. The robust fruit and firmness on the palate in a Givry red begs for dishes such as mixed charcuterie, braised veal, stewed poultry or roasted duck.

Typical Givry whites have a fresh bouquet of lemon, lime, white flower licorice and can benefit and become softer with age.

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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”

LOA169616_2011 Item# 169616

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