Gevrey-Chambertin AOC Premier Cru 2022 Domaine Jacques Prieur

What kind of wine is it?

Jacques Prieur's Gevrey-Chambertin Premier Cru is a still red Pinot Noir produced in the Gevrey-Chambertin region of Burgundy. It stands out for its elegant and structured style, with crisp fruit, fine tannins, and good aging potential. Vinification in open wooden vats and aging in oak barrels create a precise and complex profile that expresses the character of the terroir and the meticulous care taken in its production.

Where does it come from?

This wine comes from a small 0.49-hectare vineyard in the commune of Gevrey-Chambertin, in the Côte de Nuits, in the heart of Burgundy. The Premier Cru designation indicates parcels with superior exposure and potential for quality within the appellation.

How it is produced

The Pinot Noir grapes are harvested and destemmed, then fermented for approximately 17 days at a controlled temperature in open wooden vats. Extraction is meticulous to preserve finesse and structure. After alcoholic fermentation, the wine ages in oak barrels for approximately 21 months. This lengthy aging process integrates the tannins, stabilizes the color, and develops spicy and toasted notes that enrich the profile without obscuring the varietal identity.

Tasting notes

In the glass, it appears a bright ruby red with purple hues, a sign of freshness and concentration. On the nose, aromas of violet, ripe red and black fruits emerge, with toasted notes and sweet oak spices. The palate is juicy and delicate, with fine tannins, a well-defined acidity, and an orderly progression. The finish is good, with ripe fruit and light, well-integrated woody notes.

What does it pair with?

It pairs well with stewed red meats , where juiciness and smooth tannins support the fatty component and slow cooking. It also works well with aged cheeses , thanks to its structure and good persistence. It pairs well with traditional local dishes and also pairs well with roast duck or lightly spiced game birds.

When to serve it

This red is suitable for an important dinner and for moments when you seek precision and complexity without excess. It is recommended to serve it at 16–18°C , with a brief decanter passage to encourage aromatic opening and the relaxation of the tannic structure. The structure and the oak aging support a good potential for evolution: it is pleasant when young for its fruitiness and reaches a better balance after a few years of rest.