The monk known as Bertin must have liked his wine—and he must have had a great vineyard to grow it, for it is after this ‘field’ that the wine we now know as Gevrey-Chambertin is named – the field of Bertin, (or Champ de Bertin). The village of Gevrey—located in the Côte d’Or and about 15km south of Dijon—added the name of its most famous vineyard, Chambertin to its name in 1847 (just as Puligny was to become Puligny-Montrachet, and Nuits became Nuits-St. Georges). Since then the legendary renown of this hallowed terroir has grown and grown. Some say that only the monumental name of Romaneé Conti can match or surpass it in terms of world-beating red Burgundies. In this part of the Côte de Nuits (the northern Côte d’Or) there are no fewer than nine Grands Crus vineyards (more than any other Burgundy village). As if this was not enough, there are also 26 Premiers Crus climats here. Generally speaking, look north for the Premiers Crus; south for the Grands Crus; and on lower ground for the Village appellation wines.
Gevrey-Chambertin
Red wines only.
In youth Gevrey-Chambertin is usually a bright ruby color, turning more black cherry with age. Strawberry and cherry fruits, violet and rose floral notes are common in the early days. Maturity brings out liquorice, leather and fur and hints of that Pinot underbrush. Youthful firm structure gives way to velvety tannins and delicate texture. Gevrey is what great Burgundy should be: powerful, rich, and meaty. They can often be when drunk young to appreciate the fruit, but really these are wines for aging, often for long periods. These are wines for meat eaters who like their wine powerful, structured and smooth – like a fist in a velvet glove. Game is a fantastic match, as is braised or marinated lamb or beef. Choose strong but creamy cheeses like Époisses, and more especially the local Ami du Chambertin, created to go especially well with these wines and named ‘friend of Chambertin’.