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Chambertin Grand Cru

Jacques Prieur Chambertin Grand Cru Bouteille
  • Free Text

    2003: a heatwave that affected all of Europe. The weather was less than ideal in 2003. It was necessary to harvest much earlier than usual and to pick early in the morning (or even at night) to avoid excessive heat. This was a vintage in which cooling systems were of great assistance. The grapes were tiny, with very little juice. Only a few needed to be removed during sorting since almost all were healthy and rich in polyphenols ( a family of organic molecules resulting from the secondary metabolism of plants, polyphenols are known for their health-giving effects, and especially their antioxidant role).

  • Grape Variety & Plot size

    Grape variety: 100% Pinot Noir on a 0.84 hectare plot

  • Terroir

    A very mature, deep soil with brown topsoil
    Subsoil of large, fractured limestone blocks
    East-facing sun exposure

  • Vinification & Ageing

    The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 20 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
    100% malolactic fermentation
    100% ageing in oak barrels
    Duration of ageing: 18 months

  • Tasting Notes

    Tasted in 2004
    COLOUR: Beautiful, deep, reddish-black
    BOUQUET: Very expressive with a nose of spice and liquorice
    PALATE: Rich and warm with black fruit aromas (blueberry, blackcurrant) and smoky, mineral overtones
    The tannin on the finish is deep and concentrated

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Objet Chambertin Grand Cru
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