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The tasting |
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Dark ruby red, intense and brilliant. |
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Complex aromatics highlighted by notes of black fruit and raspberry, violet and licorice. |
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Fresh and mineral, this noble-textured wine has powerful tannins and a long, persistent finish. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Preferably red meats: partridge with cabbage, pike-perch with red wine, monkfish matelote, duck with red butter. |
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From now until 2029, and even longer for enthusiasts. |
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The estate and the wine |
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Founded in 2016, Côtes et Climats Pierre Mayeul is dedicated to crafting Burgundies with a distinct identity, driven by a keen sense of excellence. Frédéric Hirault, Matthieu Bouchard, and Ludivine Griveau achieve this by selecting only the finest grapes, guided by their technical skill and in-depth knowledge of Burgundy's most exquisite terroirs.
Their formula may seem straightforward—strong identity, small volumes, and grand terroirs—but it's far from simple. This approach is complex and uncompromising, reflecting all of Ludivine Griveau's experience and intuition. She commits to this project with the same high standards she has always upheld. |
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Originating from a plot in the lower part of the village, the 2020 Red Gevrey-Chambertin is once again one of the standout successes of the vintage. Its intense notes of black fruits, raspberry, licorice, and violet are enhanced by a touch of spices and well-integrated oak, which frames the wine with nobility and allows the fruit to express its pinot character perfectly. Freshness and minerality are also present, supporting the texture of this complex wine, with powerful tannins, a long and refreshing persistence. It's a magnificent expression of both the terroir and the vintage. |
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Hand-harvested, totally destemmed, vinified in temperature-controlled stainless-steel vats.
Aged in oak barrels for 18 months for 30% of the harvest. |
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