Chambertin Clos de Bèze Grand Cru

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Chambertin-Clos de Bèze is said to have been named in 630 CE after it became the property of the Abbey of Bèze. It is, in effect, an extension of Chambertin. Clos de Bèze may be sold as Chambertin but wine from Chambertin proper may not be sold as Clos de Bèze. The differences between the two vineyards is subtle. Clos de Bèze is exposed a bit more to the east and receives slightly more sun and ripens slightly earlier. Both Grand Crus drain well and sit on a bed of limestone.

Aged in 80% new Burgundian pièce.

The property created in 1925 by Pierre GELIN has been operated by Stéphen GELIN since 1969 and his son Pierre-Emmanuel who takes over, the latter pays particular attention to the cultivation method, reasoned control is applied, the vines are plowed. The fertilizers used, if necessary, are natural (manure from organic farming). In order to obtain grapes of optimal quality and maturity, we carry out a very selective disbudding, and leaf stripping (manual) is practiced.