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Our wines
Gevrey-Chambertin Premier Cru Bel Air
Service
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Cellaring
Température de service
Température : 16°C.
Consommation : 5 à 20 ans.
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Tasting temperature
Temperature: 16°C (61-62°F).
Cellaring: 5 to 20 years.
Grape variety
Pinot Noir
Vineyard
ite: located in the north of the Côte de Nuits, Gevrey-Chambertin is world-famous, not only for its superlative Grand Crus, but also for all its other vineyards.
The appellation "Bel air" is located at the top of the slope, overhanging Clos de Bèze.
History & tradition: vines have been cultivated here since 630AD, when a certain Bertin decided to emulate the monks, his neighbours. The wine he made turned out to be spectacular - and the rest is history!
"Bel Air" comes from its high location, allowing to enjoy some fresh air.
Soil: clay and limestone.
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Tasting
by Véronique Boss-Drouhin
"The wine presents a deep ruby-red colour. The nose is bursting with floral notes (raspberries, strawberries) mingling with peppery hints. On the palate, the aromas are refined and reminiscent of cherry combined with a vibrant minerality. They evolve towards undergrowth and liquorice. The tannins are mellow, providing a marvelous silky structure.
The wine offers a perfect balance and a long aftertaste".
Vintage
2023 stands out as one of the hotest years in Burgundy, surpassing even 2022.
This vintage is marked by its generosity, both in quantity and quality, with consistent yields across all regions in Burgundy.
The wines offer flavours of ripe red and black berries.
The climate's generosity is evident in these Pinots Noirs.
They show excellent ripeness with smooth, long, and complex palates.
2023 is a vintage of high quality.
Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Pruning: Guyot.
Yield: 44 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.
Winemaking
- Maceration and vinification take 2 to 3 weeks
- Indigenous yeasts
- Maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.