Our Gevrey Chambertin « Les Murots » has a lovely ruby red robe with light raspberry reflections. The nose has aromas
of ripe red and black fruit on a background of spicy and woody notes. Further years of ageing will bring forward animal,
musc and fur notes. Full-flavoured and velvety, this wine is silky, robust, tannic and well-balanced. A beautiful and
persistent finale where the primary nose is echoed.
Taste this Gevrey Chambertin « Les Murots » with red meat dishes, small game and fine classic cheese. Perfect match
for a coq au vin, boeuf bourguignon, hare cooked on a spit, duck in wine sauce or veal liver with mushrooms. With
dessert, try a cherry clafouti (French speciality rather like a thick pancake with cherries).
Service and keeping
Serve at 17°C (62°F)
Laying : Drink now or lay in cellar for 2 to 5 years.
Harvested by hand in 25-kg crates, the grapes are brought to the estate's winery as quickly as possible in order to
preserve the integrity of this extremely delicate fruit. If necessary, the grapes are then sorted on a vibrating table to
remove any damaged grapes or bunches.
The harvest is destemmed to avoid excessive bitterness due to the tannins in the stems. Maceration and fermentation
lasts 20 to 28 days in our temperature-controlled conical oak vats. This allows us to monitor fermentation temperatures
which have a direct influence on the extraction of aromas, flavours and colour. Finally, gentle, selective pressing allows
the character and elegance of the wine to shine through.
Not only does barrel-ageing lend aromas to the wine, but the porosity of the wood lets just the right amount of oxygen in
to allow the wine to mature. This wine was oak barrel-aged for over one year in the estate's cellars (30 to 35% new oak).
The diverse origins of the barrels (the Tronçais, Allier and Vosges forests), their particular degree of toasting and their
age all contribute to our quest for bringing out the aromatic complexity that this special terroir has to offer.
- MAISON ALBERT BICHOT
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