Gevrey-Chambertin 1er Cru “Les Goulots”

Annual production 600 – 800 bottles
Grape Variety Pinot Noir
Soil Clayey and chalky
Average Vine Age 40 years
Situation Vines are located in an old quarry, fresh during the year but that keeps heat in summer. Exposure : East. The name “Les Goulots”comes from "goulottes" (waterfalls) of mountain streams.

The grapes are hand-picked and 100% destemmed after sorting. Pre-fermentation maceration (12°C) for 5 days. Fermentation in temperature controlled vat with pumping-over and punching of the cap at the beginning. Warm post-fermentation maceration before the wine is put in barrels.

Ageing Free-run wine and press wine are aged separately 18 months in oak barrels, 50% new oak and 50% of one-year barrels . Malolactic fermentation. Bottling after a soft filtration, depending on the vintage, and sulfites reduced to the minimum.

Color Ruby Red
Aromas Notes of menthol and small wild berries, with fresh undertones
Taste Elegant wooden notes of liquorice, well structured, rich and generous
Food Matching Red meats, meats in sauce, soft cheese (Brillat Savarin, goat cheese)