Gevrey Chambertin 1er Cru 2016 La Combe aux Moines - Faiveley

Gevrey Chambertin 1er Cru 2016 La Combe aux Moines - Faiveley

 

THE 2016 VINTAGE AT DOMAINE FAIVELEY

The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.

CHARACTERISTIC OF THE CUVÉE LA COMBES AUX MOINES

During the construction of the Château de Gevrey-Chambertin, the monks of Cluny would gather in the valley after a hard day of labouring the vineyards. The soils in this parcel are the same as in "Les Cazetiers" although the parcel is located slightly higher up. This truly is a remarkable terroir.

Exposure: Northeast
Soils: Fossiliferous clays and white marls
Grape Varieties: Pinot Noir
Characteristics of the plot
Area: 1 ha 23 a 64 ca - [3.06 Acres]
Year of planting: 1933, 1935, 1980, 1984, 1988, 2017

VINIFICATION & MATURING

The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 16 months in French oak barrels (40-50% new oak and 50-60% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.

TASTING

Intense ruby red colour and an attractive nose offering fresh red fruits, sweet spice, oaky notes and a touch of smoke. The palate is smooth and persistent with fruity, oaky notes that linger on the finish. A remarkably elegant wine with silky smooth tannins and a very distinctive finish.

Food pairings: Roasted Red Meat, Coq au Vin, Boeuf Bourguignon
Temperature: 14°C to 16°C
Cellaring potential: 7 to 12 years

  

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