Domaine Perrot-Minot Gevrey-Chambertin 2018
An elegant yet frank red with amazing depth and freshness. Silky textures on the palate with a juicy cherry flavour that is beautifully displayed against a dense mixture of tannins. Blackcurrant and dark berries, with accents of minerals and spice adding depth. The finish is long and tangy with lingering earth tones.
Critical AcclaimAll Vintages
Barrel Sample: 89-91
It wasn't until the 1960's that the estate would become known as Perrot-Minot. The family members running the estate at that time decided to adhere to the tradition of quality and innovation which had already prevailed with the two previous generations. Christophe Perrot-Minot became manager in 1993. His previous experience as a wine broker for seven years had brought him a deep and broad knowledge of the winegrower's trade. He also brought convictions about what constitutes a great wine and how to produce it. Convictions that he was to put into practice by adhering, like the three generations who preceded him, to that grand tradition of putting excellence and innovation at the very heart of work. Rethinking, modernizing the estate, and perfecting ever further the quality of the wines, while preparing the continuation of a story which now goes back nearly two centuries.
This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot Noir.
Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.
Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.
Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.
The most respected Pinot Noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”