Chambolle wines are above all models of elegance and finesse. Though only medium-colored, they emanate voluminous aromas of raspberry, crystallized strawberries, violets and forest undergrowth. In body, these wines are marked by fine tannins and their associated unctuousness. Light in acid, the wines are notable for their meatiness, and the 1ers Crus are highly concentrated.

THE VINEYARD

Vineyard placement and geology : To the north of Chambolle, this parcel is directly below Les Fuees on flatter terrain. The clay soil is deeper, with a higher percentage of marl.
Vine age : 25 years on average
Yield and production : 30-35 hl/ha for an average annual production of 1200 bottles
THE WINE

Vinification
Hand-harvested and scrupulously sorted, the wine is fermented in open stainless steel tanks for around three weeks, then matured in oak barrels, about 50% new, for 18 months
Tasting notes
To the eye, the wine is a deeply colored, intense red.
The jammy nose rapidly offers up aromas of black cherries.
On the palate, richness, breadth and structure emerge from what is undoubtedly the most tannic Chambolle, but with tannins of velour. It’s a powerful and elegant wine which improves with bottle age.
Drinking tips
Its broad and powerful profile allows this wine to go well with rich meats such as duck breast or tournedos of beef.
Serve at around 16C-17C. Will age well for 7-15 years.

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