Gevrey-Chambertin 1er Cru “Bel Air”

Gevrey-Chambertin 1er Cru “Bel Air” bottle

The climat Bel Air extends over a large area at the top of the Côte , but the greater part of it although classified is not at present planted. Instead at the end of the 19th century woods were planted here, mainly to protect the vines from cold winds and frost.

Over 100 years ago one would hear talk of the Chateau Bel Air, standing dominant over the Grand Crus. The name Bel Air signifies an area where the air was purer than elsewhere, and they used to say that to take in the good air one would have to climb to the top of the Côte.

January 17, 2015 | Burghound
A very fresh and mildly sauvage noseoffers up mostly dark berry fruit scents that are deftly trimmed in just enough wood to
warrant remarking upon. There is good punch and detail to the overtly stony and delicious middle weight flavors that
possess a seductive mid-palate yet the finish tightens up quickly as it displays hints of both austerity and rusticity.
This balanced effort is richer than the En Foule but interestingly, it’s a bit less complex, at least at present.
  • Winemaking

    Harvest de-stemmed, not crushed. No yeast addition. Maceration: pre-fermentation, cold. Length of maceration: 18 days.

  • Nose

    The bouquet is overflowing with aromas of fruit and spice.

  • Palate

    Generous and well-structured in the mouth with pronounced tannins.

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