Gevrey-Chambertin “En Billard” AOP 2022

Wine description for Gevrey-Chambertin “En Billard” AOP 2022 by Jérôme Galeyrand

There are careers in Burgundy that cannot be planned. Jérôme Galeyrand was a cheesemonger before helping out with the harvest at Domaine Alain Burguet in 1996 – and hanging up his former profession for good. He started in 2002 with 0.05 hectares; today he cultivates 5.25 hectares around Gevrey-Chambertin. His “En Billard”, from a village vineyard site right next to the estate’s cellar, shows why the Guide des Meilleurs Vins de France awarded him a star in 2020: a Gevrey that speaks softly yet lingers.

Colour & appearance

Dark garnet, deep and clear – a Pinot Noir with substance in the glass.

Nose

Fragrant and light-footed at once. Red cherry and wild raspberry sparkle, accompanied by a floral thread of lilac and mace. Gentle spices, liquorice, clove and a touch of subtle oak spice complete the picture.

Palate

Medium-bodied, finely woven, everything carried by the fruit: dark forest fruits oscillating from raspberry to blackberry. The tannins are more present than in Galeyrand’s other wines, yet remain comfortably in the medium range. Surprisingly open and accessible for the 2022 vintage – without giving away its ageing potential.

Finish

Fruity, spiced, with grip and length – a wine that calls for air and generous glasses and has a fine future ahead.

Terroir & origin

The village vineyard site En Billard lies in immediate proximity to the estate’s cellar in Gevrey-Chambertin, in the heart of the Côte de Nuits. The vines were planted in 1983 and yield grapes with the depth for which this prestigious appellation is renowned.

Grape variety & vinification

Pure Pinot Noir, hand-harvested. The grapes were 70 per cent destemmed, fermented in tanks and aged for 24 months in used oak barrels with around 25 per cent new wood. Galeyrand works without industrial yeasts, fining agents or enzymes, using only as much sulphur as necessary. Only 3,170 bottles were produced.

Food recommendations

Its spice and structure make it a partner for oven-braised hare with spring savoy cabbage and polenta, but also for more unexpected pairings such as tagine of quinces and prunes with aubergine or pan-fried monkfish wrapped in bacon with tomato compote and star anise.

Special features

A Gevrey-Chambertin from a career changer determined to let the terroir speak without technical masking. Since 2019 the vineyards have been organically certified; they are ploughed and harvested by hand. The tiny production and the unusual openness of the 2022 vintage make this wine doubly appealing to connoisseurs.