Wine information
The Gevrey-Chambertin comes from the En Billard site near the winery cellar. The vines were planted in 1983. The vineyard work is organic, partly biodynamic and therefore very labour-intensive. The Pinot Noir, destemmed to 70 %, was fermented in tanks, and ageing took place for 24 months in used oak barrels with up to 25 % of new wood. Jérôme used only indigenous yeasts, there was no fining, no enzymes and only light filtration and no doses of SO2 or if so, then only very few. About 2,100 bottles were produced.
Color
quite transparent crimson
Nose
The Gevrey-Chambertin En Billard The bouquet is precise, transparent and clear with notes of partly acidic berries and partly lightly cooked berries as well as a discreet use of the best wood.
Palate
On the palate the Gevrey-Chambertin Still very reserved. The wild berry fruit can only be guessed at, the tannin still somewhat unfinished. The acidity, on the other hand, is present especially in the attack, while it recedes further into the background towards the finish. Instead, spicy notes, such as liquorice, become more and more present.
Food recommendations by Christoph Raffelt
- Moroccan plum tajine with harissa and couscous
- Hare pepper with onions, bacon and potato-celery puree
- Suckling pig roll roast with fennel, saffron, cinnamon and coriander seeds
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Jerome Galeyrand |
| Country | France |
| Region | Burgundy |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 15° |
| Manufacturer | Jerome Galeyrand, 2 route nationale 74, 21220 Brochon, France |
