2007 vintage :
A bright ruby-red colour. A powerful wood-scented nose with hints of spices and menthol. Aromas of fruits such as cherries appear after aeration. The attack on the palate is straightforward. Spicy tannins are present, but well-balanced. A mix of fruit and spices dominate the finish.
Ideal with: capon, duck, pheasant, strong cheeses
Harvest: 6th September 2009


2006 vintage :
Harvest on September 26th, complete destemming, vatting for 20 days. Pigeage and remontage twice a day. Maturing for 20 months in oak barrels (15 % new barrels). A light and bright garnet red colour. A both fruity (cherry) and spicy (peppermint) bouquet. A tender wine on the palate revealing lots of freshness as well as notes of cherry and redcurrant. It presents beautiful finesse and a soft structure, which are directly linked to the quality of the gravely and not so clayey terroir.
Food matching: grilled rib of beef, Burgundy beef, regional cheeses
Aging potential: 7/8 years

2002 vintage:
comments by J.P RENARD tasting trainer at the BIVB.
This is a Gevrey-Chambertin with a lively and luminous red robe. Its nose, after it has been allowed to breathe, opens into a fragrance of almonds, stone fruits and spices. Its balanced palate, with fresh acidity and a still tight tannin structure, will progressively become more smooth. A promising wine that comes into the category of the great keeping wines that require patience. But imagine the pleasure to be had along with coq au vin or stew.
Serving temperature: 16 °
Preserving: 8 /12 years