# Chambertin Clos de Bèze Grand Cru (2018)

- **Producer:** Domaine Pierre Damoy
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €890
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red plum, black plum, black cherry, red cherry, raspberry, cedar, vanilla, cloves, smoke, earth, forest floor, tobacco, leather, dried fruit

## About this wine

The Domaine Pierre Damoy Chambertin Clos de Bèze Grand Cru 2018 is a Pinot Noir from Burgundy's Côte de Nuits. Domaine Pierre Damoy is a significant owner in the Chambertin Clos de Bèze vineyard, with vines averaging 60-80 years old. The estate's history is rooted in Gevrey-Chambertin, with Pierre Damoy, the fifth generation, leading the estate since 1992 with a focus on quality and natural vineyard practices. The 2018 vintage was characterized by warm and dry conditions, leading to concentrated fruit.

## Interesting facts

- Domaine Pierre Damoy owns over 5 hectares of Chambertin Clos de Bèze.
- Vines at the estate range from 60 to 80 years old.
- The 2018 vintage has been compared to legendary years like 1947.
- Wine Spectator awarded this wine scores of 96 and 97 points.

## Food pairing

The full body and firm tannins of this wine are well-suited to rich proteins, where they can complement the meat's texture and flavor. The wine's complexity can stand up to and enhance dishes with earthy or savory notes, while its structure can balance richer sauces.

## Wine making process

The winemaking process for Domaine Pierre Damoy Chambertin Clos de Bèze Grand Cru 2018 involves manual harvesting with double sorting. Fermentation occurs in open-top vats with hand-punching, followed by maceration that can extend up to 15 days. The wine then ages on its lees for approximately 18 months, with Grand Cru wines typically seeing up to 100% new French oak. Domaine Pierre Damoy employs sustainable viticultural practices, including reduced yields and the use of natural compost, while prohibiting herbicides and pesticides.