Gevrey Chambertin, Les Seuvrees, 2016

  Robert Groffier

Burly, fullsome Gevrey in the classic mould, initially at least, but refining as it moves across the palate. culminating in a precise, clear and pure finish. Juicy, bracing red berry and plum fruit that have a bit of crunch. Vital, robust and pure. Fermented with 50% whole bunches and aged in 15% new oak.

Contains Sulphites.

About Robert Groffier

We are excited and priviledged to be offering the Domaine Robert Groffier wines for the first time. Young Nicolas Groffier, grandson of Robert, has at his disposal some of the Côte’s finest holdings, including a large swathe of Amoureuses. Nicolas joined his father Serge in 2006 and over the last decade has been fine-tuning the style of the wines whilst remaining loyally faithful to tradition and family know-how. Whole bunch fermentations have gradually increased and new oak percentages decreased. Rarely using more between 15% to 25% for his Crus except the Clos de Bèze, which is a small cuvée and is aged in new barrels only. Employing whole bunch fermentation can be tricky to get right, in lesser examples wines can show evident rusticity, but such is Nicolas’ rigour, precison and know-how that his wines show nothing but purity and vibrancy. Ageing is rarely more than 12 months in oak with finishing and natural clarification in tank, a process designed to avoid fining and filtration but minimise oak impact. 2016 was a successful vintage for Groffier, both in terms of quantity and quality. Picking started on the 27th when berries and bunches were both fully ripe. As for the healthy-sized crop, Nicolas puts this down to his late-pruning and old Cordon de Royat-trained vines, meaning that budding was later, missing the 26th April frost by a week. Nicolas himself considers 2016 a very classic balanced vintage “that reminds me of 2013, with a touch of the generosity of 2014.” A brilliant array of intense, refined, energy-filled

Appellation: Gevrey-Chambertin

A town in the Côte de Nuits producing some of Burgundy's most renowned red wines. With 400ha of vineyard area this is the largest wine-producing region in the Côte d'Or. Gevrey-Chambertin's wines are typically some of the sturdiest in the Côte de Nuits, certainly bigger and heavier than those of close neighbours Vosne-Romanée and Chambolle-Musigny. As such the best examples require a longer bottle-ageing to show at their best, however whilst the best examples rate as highly as those of Vosne-Romanée and Chambolle-Musigny, being a large commune there are all too many disappointing wines that lack the ripeness structure and power they should have. Fortunately there are a number of top class growers making Gevrey, including Armand Rousseau, Denis Mortet, Bruno Clair, Drouhin-Laroze, Trapet, Rossignol-Trapet, and Denis Bachelet.
Gevrey also boasts eight grands crus, perhaps too many!, the finest of which are Chambertin and Chambertin-Clos de Bèze. Whilst it is questionable whether some of these are worthy of their Grand Cru status, Gevrey also boasts two Premiers Crus, the region's best, considered worthy of elevation to Grand Cru status. These are Les Cazetiers and Clos St-Jacques, a particularly fine bottling of the latter is produced by Domaine Armand Rousseau, who charge more for their Clos St-Jacques than for several of their other Grands Crus.

Grape Type: Pinot Noir

Pinot Noir is the classic grape of red burgundy, whose greatest wines are concentrated in the east and south-east-facing clay/limestone hills of Burgundy's Côte d'Or. A notoriously temperamental variety, Pinot Noir has proved difficult to grow in certain climates and soils and will not tolerate over-cropping. The best examples have wonderfully expressive aromas and thrillingly pure bitter sweet red forest fruit and cherry flavours, developing truffle and game overtones with age. Outside of Burgundy, Pinot Noir has had great success in New Zealand, California’s Carneros, Oregon and the more marginal, cooler districts in Australia. Along with Chardonnay and Pinot Meunier, Pinot Noir is also one of the major components of Champagne.