Jérôme Galeyrand is a Loire Valley cheese-maker turned passionate Burgundy winemaker. In 2002 he bought his first vines – a tiny 0.05ha plot. He is based in Gevrey-Chambertin and his now-5ha estate was certified biodynamic in 2015. This wine comes from four parcels in the village of Chambolle grown on clay-limestone soils. The grapes were 100% de-stemmed, then macerated for 3-5 days before fermentation over 18-20 days followed by gentle pressing and 16 months maturation in oak barrels (20% new).
One year in barrel. Remontage at the start of fermentation and pigeage when the ferment has warmed up. Tank sample. To be bottled mid December 2019.
Both savoury and scented with fruit at the same time. Spice and fine tannins are entwined. Fresh but not jumping out of the glass. Gentle, supple and fresh.
16 points, JancisRobinson.com (November 2019)
Bourgogne Rouge has a moderately intense robe with purple reflections when young, then becomes ruby and orangey-red after a few years of bottle aging. It presents a wide array of aromas. One of the inherent characteristics of Pinot Noir: its supple mouthfeel and balanced tannins make it approchoable young but also allow it to age.