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Domaine Duroché - Gevrey-Chambertin 1er Cru “Lavaut-Saint-Jacques” 2018

Domaine Duroché - Gevrey-Chambertin 1er Cru “Lavaut-Saint-Jacques” 2018

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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.

The bouquet has a flamboyant perfume of strawberries, raspberries, cherry, and hints of hibiscus and violet petals followed by cinnamon, vanilla and pepper. The palate is greatly concentrated, featuring a full spectrum of red to black berries, savoury mushroom and earthy tannin; finished off with rustic iron minerals. It can be paired with roast duck or quail, eye filet, pork belly, venison, root vegetables and hard cheeses. Drink now with a 30-minute decant or age till 2025+. 100% Pinot Noir.

"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.