Galeyrand Gevrey-Chambertin "En Croisette" VV Galeyrand Gevrey-Chambertin "En Croisette" VV
Galeyrand Gevrey-Chambertin "En Croisette" VV
red
Biodynamic

03945

Available / In Stock

Galeyrand Gevrey-Chambertin "En Croisette" VV

144,20 €

From the commune of Brochon and from the lower side of the "Route des Grand Crus", a fantastic cuvée from Jerome Galeyrand that uses a higher percentage of whole bunch fermentation at around 50% to vinify the amazing fruit from the old (1936) vineyards of En Croisette. The result is a highly "tonic" Pinot Noir with quite intense botanical characters full of energy, dynamic character and real depth of flavour. The palate is perhaps the most structured and powerful of the producer's Gevrey trio but there is no unnecessary volume or richness anywhere. The tannins are persistent right through to the finish and here we are talking about a Gevrey Chambertin with a perfectly noble, classy, character and very great ageing potential.
Vintage
2019
Country
France
Sweetness
Dry wine
Variety
Pinot Noir
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Continental
Vineyard age
Vineyard age:
85 ετών
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
Με γηγενείς ζύμες
Maturity
Maturity:
16 μήνες σε βαρέλι (20% νέο)
Filtration
Filtration:
No

Region:
Burgundy
Soils:
Πηλώδη και ασβεστολιθικά
Irrigation:
No
Yied:
17HL/ha
Cultivation:
Biological and Biodynamic
Harvest:
Hand-harvested
Malolactic fermentation:
Yes
Clarification:
No
Alcohol:
13,50%
PH:
3.50
Total acidity (gr/L):
5.92
Total sulfites (mg/L):
32
Organic Certified:
No
Biodynamic:
Yes
Vegan Certified:
No
Main grape :
Pinot Noir
Producteur:
Jerome Galeyrand

More info

A Gevrey of amazing "form", athletic, muscular, full of power and energy from the old vineyards in an exceptional vineyard in the middle of a south-southeast facing slope on limestone with embedded marine fossils. The vineyard is farmed with certified organic farming and biodynamic practices and Galeyrand's non-intrusive, old school winemaking is the same as in all his wines but here he selects about 50% whole bunch percentage during fermentation. The wine is aged for 12-14 months in oak barrels (20-30% new) and bottled with very low levels of sulfites added only before bottling.
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