Winemaker Notes
A full-bodied, complex wine, this Premier Cru has a broad array of aromas and fine expression of terroir as well as impressive length on the palate. Serve with game, meats, mushroom dishes and strong cheese.
Professional Ratings
-
Jasper Morris
A full fleshy purple in colour. New oak shows on the nose, but not to distract the fruit. Discretion with intensity. Taking time for the detail to emerge. Brilliant pure intensity, liquid red fruit notes over quite a range. Very fine long finish. Really a sublime bouquet. Fully ripe fruit. I forgive the oakier for a wine with this length of future. Drink from 2035.
-
Wine Enthusiast
This wine opens with a subtle blend of black and Morello cherry on thes nose, surrounded by a slight smokiness. Ripeness is evident in the black cherry note and also manifests itself on the juicy but firm palate. A hint of chocolate and an edge of tar back the dark intensity of the fruit that is bedded in dense, ripe tannins. It’s an elegant, fullbodied wine with gorgeous aroma and a promising future. Drink 2025-2040.
-
Wine Spectator
Complex and suave, this red is powerful and features cherry, raspberry, plum and spice flavors. The oak leaves it a little rigid on the finish today, yet this remains balanced, long and expansive on the finish. Best from 2025 through 2045.
-
James Suckling
Lovely polish and finesse to this Gevrey with a very fine tannin texture and beautiful, subtle strawberry and raspberry character. It’s medium-bodied, fresh and focused.
-
Robert Parker's Wine Advocate
The 2018 Gevrey-Chambertin 1er Cru Clos Saint-Jacques (Domaine Louis Jadot) has turned out very well indeed, unfurling in the glass with aromas of wild berries and plums, complemented by hints of peony, orange rind, warm spices and a classy patina of new oak. Medium to full-bodied, velvety and vibrant, it's impressively lively in this inherently rich vintage, with a succulent and enveloping core of fruit, beautifully refined tannins and a penetrating finish.
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.