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Items 31-45 of 163
The 2017 Gevrey-Chambertin 1er Cru Capita is a blend of fruit from the premiers crus En Ergot, Corbeaux and Combottes, supplemented—if I understood Jean-Louis Trapet correctly—by a visual selection of small-berried clusters from Petite Chapelle and Clos Prieur which are not destemmed.
The 2017 Santenay 1er Cru Le Beaurepaire Rouge is utterly charming, bursting with plummy fruit that's complemented by nuances of pencil lead and rich soil. On the palate, the wine is medium to full-bodied, ample and fleshy, with melting tannins, succulent acids and an expansive finish.
Long ago, a man named Bertin decided to cultivate the same vines in his field as those of the Bèze monks. His wine was so exceptional that his vineyard came to be known solely in reference to him: Bertin's field, or, in French, 'Champ de Bertin', which over the years became'Chambertin'.
More limestone in the soil compared to Charmois. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months, less than 15% new. 30-45 g/L sulfur added at bottling. Corpulent, lemon curd with zippy acidity.