# Gevrey-Chambertin (2023)

- **Producer:** Domaine Henri Rebourseau
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** rose, violet, raspberry, strawberry, cherry, plum, black pepper, liquorice, vanilla, cloves, cedar, smoke, forest floor, leather, mushroom

## About this wine

Domaine Henri Rebourseau is one of the historic estates of the Côte de Nuits, managing some of the most prestigious grand cru and premier cru parcels in Gevrey-Chambertin. Since 2018, the estate has been co-managed by the Bouygues family and the Rebourseau family, bringing renewed energy and precision to this venerable property. The estate is fully certified organic and biodynamic, emphasizing a deep connection to the unique clay-limestone soils of Gevrey-Chambertin. This village-level cuvée represents the quintessential character of the appellation, blending fruit from several exceptional parcels to showcase the power, elegance, and longevity that Gevrey-Chambertin is celebrated for.

## Interesting facts

- The estate owns one of the largest holdings of Grand Cru vineyards in Gevrey-Chambertin, dating back to the late 18th century.
- Domaine Henri Rebourseau has been fully certified biodynamic (Demeter) since 2020, emphasizing soil health and cosmic rhythms.
- General Henri Rebourseau, who gave the estate its name, was a prominent figure who helped establish the AOC system in Burgundy.

## Food pairing

Gevrey-Chambertin is known for its structure and earthy undertones, making it an exceptional partner for game, poultry, and earthy vegetarian dishes. The wine's vibrant acidity cuts through the richness of duck and lamb, while its fine-grained tannins harmonize beautifully with roasted meats. Earthy elements like mushrooms and truffles mirror the tertiary potential and forest-floor notes of the Pinot Noir, creating a seamless bridge between food and wine.

## Wine making process

The winemaking at Domaine Henri Rebourseau underpins a philosophy of minimal intervention to let the terroir speak. Grapes are hand-harvested and rigorously sorted both in the vineyard and at the winery. Fermentation takes place in temperature-controlled oak vats using native yeasts. The extraction is gentle, focusing on infusion rather than heavy pumping over to preserve the delicate aromatics of Pinot Noir. The wine is aged for approximately 14 to 18 months in French oak barrels, with a carefully restricted proportion of new oak to avoid overpowering the pure fruit expression. It is bottled without fining and with minimal filtration.