Located south of Dijon, the Gevrey-Chambertin appellation is the top village of the Côte de Nuits. In 1847, by royal order of King Louis Philippe, the name Chambertin was attached to Gevrey and officially became Gevrey-Chambertin.
Seuvrées comes from the Latin Separatas. This is because the plot was separated in two, one half sits in the village of Gevrey, the other in Morey. This "Seuvrées" plot is situated south of the village of Gevrey, adjacent to the Grand Cru "Les Mazoyères" plot.
The vines (planted in 1942) are on clay-limestone containing marl clay, mixed with round clods of varying size, and stones. A very gentle slope to the east is licked by the first rays of sun. The position provides perfect conditions for a wine of exquisite flexibility.
Wonderful, blackberry fruit on the nose, powerful and concentrated on the palate.
Pair with fillet steak.
“A reticent nose grudgingly offers up notes of essence of plum, violet, earth and pretty spice wisps. There is fine verve and detail to the relatively refined medium-bodied flavors where the texture contrasts with the rustic and robust finish that exhibits a touch of warmth.” (Allen Meadows, burghound.com tasted 10 Jan 2020)
Burgundy (or Bourgogne in French) is small in size, the Côte d'Or has about 8000 hectares under vine, yet its influence is immense. It is home to some of the best known and most expensive wines in the world. Look in the right places and there is great quality and superb value to be found.
The two major grapes are Pinot Noir and Chardonnay, though you can find small pockets of well-made Aligoté.
When made well, Pinot Noir shines. When young it has delicious aromas of cherries, raspberries, and strawberries.
As the wine ages, it will develop complexity and mystery. It has the capacity to become a gamey style of wine. It will show notes of autumn, truffles and mushrooms, especially when originating from the top vineyards of Burgundy.
Frédéric Magnien is the fifth generation to run the family estate. He took over in 1996 and expanded the domaine from 4 to 18 hectares and converted the estate to biodynamics in 2010.
Frédéric likes to age his wines in clay jars, oak barrels, and terracotta amphorae. His aim is to have approximately half of each wine aged in barrel and half in the more neutral clay vessels.
