Gevrey-Chambertin

Overview

Gevrey-Chambertin is the most northerly of the great Côte de Nuits communes and produces the most powerful, muscular red Burgundies. It holds nine grand crus, led by Chambertin and Chambertin-Clos de Bèze, and an unusually large number of premier crus. The wines tend toward dark fruit, earthy/truffle notes, and a firm tannic backbone that demands patience; they are often the slowest Côte de Nuits wines to reach maturity.

Key Producers

Grand Crus

  • Chambertin — the “king” of Burgundy; immense depth and age-worthiness
  • Chambertin-Clos de Bèze — arguably equal to Chambertin; elegant
  • Latricières-Chambertin
  • Mazis-Chambertin
  • Ruchottes-Chambertin — more finesse-oriented; also produced by Domaine Georges Mugneret-Gibourg
  • Mazoyères-Chambertin — now also produced by Domaine Georges Noëllat
  • Chapelle-Chambertin
  • Charmes-Chambertin
  • Griotte-Chambertin — smallest; very rare

Style Notes

Gevrey is the most structured appellation of Burgundy’s reds. Dark fruit (plum, blackberry, cassis), iron, truffle, and savory meat notes define the style. Grand crus here require a decade minimum and often two before opening. Premier crus in the village (Cazetiers, Lavaut St-Jacques, Clos St-Jacques) are sometimes as good.

Vintage Notes

  • 2023 (VFTC #115): Outstanding vintage across the commune. Multiple 97-point wines: Rousseau Chambertin, Rousseau Clos de Beze, Rossignol-Trapet Chambertin, Bachelet Charmes-Chambertin VV. Denis Bachelet called it “the greatest vintage of my career.” Harmand-Geoffroy’s Mazis-Chambertin scored 95+. The new Domaine des Chezeaux (Charles van Canneyt) produced its first wines including a 95-point Griotte-Chambertin. Burguet debuted an Echezeaux bottling (95 pts). Generally black fruity character recalling 1993 aromatics. Alcohol levels classical (12.8–13.5%). See also 2023 Burgundy Vintage.

  • 2024: Difficult yields; mildew pressure heavy. Domaine Trapet closed for all of January. Notes from Bachelet, Burguet, Harmand-Geoffroy, Rossignol-Trapet, and Roty covered in VFTC #121.

My Tastings

(none yet)

Sources

  • sources/articles/VFTC/VFTC Jan-Feb 2026 #121.pdf