Pierre Bouree, Gevrey Chambertin, 2014

Pierre Bouree, Gevrey Chambertin, 2014

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Country: France

Region: Burgundy

Grape: Pinot Noir

Viticulture: Conventional (limited fertilising)

Winemaking: The grapes are hand picked and transported to the winery in small containers. Hand sorting is followed by wooden vat maceration and fermentation, with regular pigeage before pressing and followed by oak barrel maturation.

Delicate sweet strawberry fruit, fresh acidity and a clean, vibrant palate. A restrained style, with elegance and a savoury, autumnal finish.

The Vallets tend their vines very traditionally and advancements in the vineyards have been limited: for example, only manure has been used as fertiliser for the last half a century which has encouraged wild asparagus to grow amongst the vines. Harvesting is manual, as the family is opposed to the use of mechanical techniques.

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