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Lecheneaut Gevrey-Chambertin 2014

Pinot Noir from Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
  • BH91
  • WS90
0% ABV
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Winemaker Notes

With the spark of youth, the color is a vibrant ruby. With age, the color deepens to a crimson hue, like a black cherry. Strawberry, blackberry, violet, and rose are all a part of its spontaneous aromas; however maturation will bring forth a more licorice bouquet. Full and powerful, rich and bodied, its strong structure is confirmed. Tannins create a velvety touch, enhanced by a very fine grain, without harshness. Can be enjoyed young with its fruity notes; however, this is definitely a wine to be aged.

Critical Acclaim

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BH 91
Burghound.com
Like the Marsannay the ultra-fresh and cool dark berry fruit and overtly earthy nose is highly restrained. There is plenty of underlying tension to the intense and powerful medium weight flavors that are shaped by firm but ripe tannins on the impressively lingering and well-balanced finale. This excellent villages should be capable of rewarding up to a decade of cellaring.
Barrel Sample: 89-91
WS 90
Wine Spectator
A core of cherry and currant marks this firm, almost linear red. Hints of earth, mineral and oak spice add depth as this fades gracefully on the finish. Best from 2018 through 2028.
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Lecheneaut

Lecheneaut

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Lecheneaut, Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
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The Domaine Lécheneaut is located in Nuits-Saint-Georges where it holds a prestigious position in the heart of the Burgundy terroir. It flourishes on ten hectares of vineyards scattered among eighteen glorious appellations from Côte de Nuits, which bestows its rich intensity and uniqueness. Fifty to sixty thousand bottles of renowned nectar are released each year from its winery, sent off to conquer the international markets.

The Burgundy terroir is composed of a fantastic mosaic of “climats”, very precise limits with distinct geological characteristics. On these countless parcels, the two regional grape varieties, the Chardonnay and the Pinot Noir, have endless possibilities, producing crus with an exceptional variety. It is this unique richness of Burgundy that Philippe and Vincent Lécheneaut are determined to preserve and perpetuate.

Gevrey-Chambertin

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS475135_2014 Item# 206025