Archive for the ‘Gevrey-Chambertin’ category

De Bortoli Gevrey-Chambertin Combe du Bas 2004

February 10, 2008

img_4156.jpgHow can the New and Old world be better united than in this wine? Made by De Bortoli’s Bill Downie and Steve Webber the fruit is sourced from old vines grown on the Combe du Bas, a climat east of the village of Gevrey-Chambertin. Like any serious Pinot Noir triage of the hand-picked grapes ensured only healthy, undamaged berries went into the wine that has been made according to the philosophy of minimal intervention. The outcome is a ruby red wine with aromas of raspberry, cherry, spice and undergrowth that lead to a straightforward, focused and well balanced palate where fresh primary fruit, firm tannins and ample acidity combine power with finesse. This young wine will develop further complexity over the next 5 to 10 years. 90+ points

Source: De Bortoli  Price: $85  Drink: 2009-2017

Web: www.debortoli.com.au

Advertisements

Domaine Dujac Gevrey-Chambertin Aux Combottes 2004

October 31, 2007

img_3633.jpgOne of the many options in red winemaking is the destemming or égrappage of grapes. Retaining all or a part of the stems in the fermenting must slightly decreases colour and can leave bitter and astringent characters in the wine but when only very ripe bunches are carefully selected it enhances the overall complexity and structure. In Burgundy there is a lot of disagreement about this issue. While devote followers of the late Henri Jayer clearly steer away from this practice heavyweights like DRC and Dujac use a high proportion of stems which is clearly visible in this wine. Ruby red in the glass the vegetal and stemmy characters initially step to the foreground supported by a lot of spicy and smoky oak. The palate has a fascinating mouthfeel with breadth and weight across the palate while it offers dense fruit, fine tannins and fresh acidity that cuts right through your palate. It’s clear that this is a wine that needs to express itself, to communicate with its drinker and the only way to allow this is to give it time. This is illustrated best by when I looked at it a day later with the wine having undergone a complete transformation. The green characters had stepped back significantly while intense aromas of cherry and red berries now played a prominent role paired to an equally impressive palate that slowly builds in the mouth. To get the most out of it I would leave it in the cellar for another 3 years or so. 92 points.

Source: Negociants Australia  Price: $169  Drink: 2010-2018

Web: www.dujac.com