Maurice Gavignet Gevrey Chambertin 2017

A Gevrey Chambertin that is very representative of its terroir.

Pinot Noir (Pinot Nero)

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Black Fruit, Floral, Red Fruit, and Pepper / Spice, Creamy / Buttery

BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Burgundy (Chablis, Meursault, Pouilly-Fuisse & More), France

Grape Varietals:
Pinot Noir (Pinot Nero)

Winemaking:
Organic Wines
Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Roast Beef, Game, Mature & Soft Cheeses

ASIAN FOOD PAIRING
Claypot chicken, Braised Pig trotter, Chicken Briyani

Maurice Gavignet

Founded in the heart of Nuit Saints George by Honoré Gavignet, winemaker at Domaine de la Romanée Conti, in the early 19th century. The winery was passed down to his son Maurice, who tastes forward his father's intense style of Pinot forward

Description

Maurice Gavignet Gevrey Chambertin 2017

A Gevrey Chambertin that is very representative of its terroir.

Grape Varietals & Region: 100% Pinot Noir from the Gevrey Chambertin region of Burgundy. A will known region for firm & opulent styles

Taste Profile: The style of a classic Gevrey Chambertin wine. A beautiful violet colour. We find beautiful cherry, blackberry and blueberry tastes on the palate. The finish is spicy and accentuated by fine and elegant wood.

Winemaking Process: Their wines age in Merrain French oak barrels for 18 months and our vintages contain from 25% to 100% new barrels depending on the appellation. The exact percentages are not disclosed

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Malolactic Fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,