Winemaker Notes
Initially closed then after some aeration a complex spectrum of aromas emerges, including damp earth and moss, rose petals, bing cherries, sandalwood and mocha. Substantial yet fine tannins make this dense and weighty on the palate while the brisk acidity keeps the impression lively. Ultimately this wine is an expression of balance and elegance within a large framework.
Professional Ratings
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Jasper Morris
Not the deepest but a fine even ruby. The bouquet is pure class from the very outset. Excellent tension on the palate as the fine raspberry fruit maintains a freshness of acidity. 67% of the vines are still from the original centenary planting. Magical balance, length and consistency of fruit. Drink from 2033-2045.
Barrel Sample: 95-98 -
Robert Parker's Wine Advocate
One of the comparative sleepers of the range is the 2023 Chapelle-Chambertin Grand Cru (Domaine Louis Jadot), from vines planted in the 1920s that used to belong to Domaine Clair Daü. Offering up aromas of raspberries, rose petals, bergamot and licorice, it's medium to full-bodied, layered and suave, with a perfumed core of fruit, succulent acids and a long, saline finish.
Barrel Sample: 93-95 -
Wine Spectator
Rich and classy yet dense and muscular, revealing black cherry, blackberry, earth, stony mineral and spice flavors. This is guided by vibrant acidity, and the tannins are refined and well-integrated. On the reserved side today, yet with length and presence. Best from 2030 through 2050.
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Vinous
The 2023 Chapelle-Chambertin Grand Cru is quite understated on the nose and needed a bit of coaxing. I would have liked a little more vigor here. The palate is medium-bodied with a bit more life: here it is more expressive and powerful, almost "burly" for a Chapelle-Chambertin. As such, it is denuded some of the mineralité and precision that I have found in previous vintages. Hopefully, it will gain more precision and complexity.
Barrel Sample: 91-93
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.”
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.