One of the eight Grands Crus of Gevrey-Chambertin, the Le Chambertin vineyard has surface clay with limestone beneath, which makes the wine round and powerful. The Pinot Noir grapes are fermented in vats for up to one month, and then the wine is matured in oak barrels for 18 to 20 months before bottling.
Tasting Notes
Meaty and tannic with aromas and flavors of licorice and brush, this is a wine for cellaring 5 years before opening, and 20 or more in the finest vintages.
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