Domaine Duroché - Gevrey-Chambertin 1er Cru “Lavaut-Saint-Jacques” 2021
The “Lavaut Saint-Jacques” has a flamboyant perfume of strawberries, raspberries, cherry, and hints of hibiscus and violet petals followed by cinnamon, vanilla and pepper.
Domaine Duroché has become an overnight superstar in Gevrey-Chambertin, and is a true winemaking fairy tale. Only five years after taking the helm of his family Domaine, Pierre Duroché gained global recognition with exceptional his exceptional Pinots grown on a myriad of Gevrey-Chambertin’s best plots. These comprise well-located village holdings, powerful Premier Crus and blockbuster Grand Crus. Domaine Duroché’s wines are some of the purest expressions of Pinot Noir in the Burgundy region. Duroché’s “Lavaut St-Jacques” comes from a 1.2-ha, south-facing plot that is situated next to “Clos Saint-Jacques”. The vines were planted in 1923 and 1980.
A fine even crimson colour. A little more muscle on the nose, moving away from the floral notes. Good acidity, a little mineral tension, not massive at all but fine, with some subtlety to the fruit on the palate. Alpine strawberries here. Drink from 2026-2031. 91-94pts, Jasper Morris, Inside Burgundy.
- What we say
- Technical notes
"Coming soon".
Pierre picked from 4th to 11th September. All the wines are between 12.5 and 13% alcohol. They were vinified briskly across 12 days, without sulphur, until after the malolactic fermentation which was fairly early this year. When I tasted the wines had been assembled in tank for imminent bottling. A curiosity of this Domaine is that Pierre only uses new wood in his two big volume cuvées, Gevrey-Chambertin and the single vineyard "Champ", where the effect can be lost in the blend. He uses 20% whole bunch vinification from "Etelois" upwards, with 100% for "Cazetiers" and the tiny Griotte-Chambertin bottling.
What we say
"Coming soon".
Technical notes
Pierre picked from 4th to 11th September. All the wines are between 12.5 and 13% alcohol. They were vinified briskly across 12 days, without sulphur, until after the malolactic fermentation which was fairly early this year. When I tasted the wines had been assembled in tank for imminent bottling. A curiosity of this Domaine is that Pierre only uses new wood in his two big volume cuvées, Gevrey-Chambertin and the single vineyard "Champ", where the effect can be lost in the blend. He uses 20% whole bunch vinification from "Etelois" upwards, with 100% for "Cazetiers" and the tiny Griotte-Chambertin bottling.
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