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Gevrey-Chambertin Premier Cru Champeaux

Gevrey-Chambertin Champeaux

Premier Cru


  • Cellaring

    Optimal consumption: 10 to 25 years

    Ageing potential: 35 years

  • Tasting temperature

    16°C (61-62°F)

Grape variety

Pinot Noir


Producing communes: Gevrey-Chambertin and Brochon.

Site: 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. To the North is Champeaux, a remarkable but not very well-known Premier Cru vineyard, situated at mid-slope and facing due East. 

History & tradition: Gevrey is of course the village where the Grand Cru vineyard Chambertin is located. 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!
« Champeau », in old French, is a legal term referring to a high meadow, certainly for grazing animals.

Soil: lean and chalky, with a red-brown cover layer of clayey marl.



by Véronique Boss-Drouhin

Gevrey-Chambertin Premier Cru Champeaux has a sumptuous colour, and on the nose, some delicious aromas of candied cherry and mushroom can be detected. The balance between the tannins, the acidity and the velvety texture of the wine reveals the true breed of Champeaux.


Nice fruity character combined with a very seductive mouth resulting from the excellent maturity of the grapes. 2009 holds the promise of the great Burgundian vintages ending in 9 and vintages like 2005, 1978, 1961…

Vintage review


Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: whole crop harvest of 20 to 50% depending on the vintage. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing:  in oak barrels including 25% of new barrels.
The ageing lasts between 14 to 18 months.

Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.