Chambertin Clos de Bèze Grand Cru

Wine information: Gevrey Chambertin is the most northern of the great communes of the Côte de Nuits. There are 26 Premiers Crus and 8 Grands Crus. Half of the Premiers Crus of Gevrey lie on the Grands Crus east facing slope ; the other half occupy a steep, southeast facing slope to the north, with calcareous clay soils. The Chambertin Clos de Beze vineyard is situated on the east facing slope between Mazis Chambertin Grand Cru and Chambertin Grand Cru. Clos-de-Beze vineyard is oldest of Gevrey's vineyards, planted by monks of Abbey of Beze after its bequest to them, in 630, by Duke Amalgaire of Burgundy. In 1200s it was sold intact to order of Cathedral of Langres, who leased it out in parcels until 1700s, when both Le Chambertin and Clos- de-Beze were acquired, nearly in their entirety, by Claude Jobert. Since Jobert's ownership, Clos-de-Beze has become divided, as of 1985, among eighteen proprietors. This wine is fermented in vats for 3-4 weeks and aged 18-20 months in oak barrels before bottling. Louis Jadot produces a rich and sumptuous wine with an extraordinary balance of power, elegance and finesse. The brilliant, brocaded texture finishes with a long, lingering note of berries and oak. It will perfectly match game and strong cheeses.

"The 2006 Chambertin Clos de Beze is in another league from Jadot's other 2006 vintage Chambertin grand crus, or for that matter any wines that went before it in that collection. A complex and classic Clos de Beze nose of rose petal, black raspberry, peat, licorice, dark chocolate, and smoked meats leads to a correspondingly multi-faceted palate of silken textural refinement, underlain by savory, saline minerality. In the best manner of the vintage, this marries soothing and invigoration, concentration and elegance, finishing with lift and refinement as well as riveting, vibratory interplay and extraordinary reach. It should be exciting to plug into a bottle of it anytime over the next 15 years, if not longer. " 95 Points, The Wine Advocate.

 
     

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