Gevray Chambertin Creux Brouillard 2020 – Pierre Naigeon

The Gevray Chambertin Creux Brouillard Pierre Naigeon is vinified in a gravity-fed winery, this cuvée was made with the minimal amount of intervention. The perfectly ripe and healthy grapes to produce Gevray Chambertin Creux Brouillard Pierre Naigeon were hand-harvested and manually sorted. The whole bunches were gently pulled into the fermenters without the use of a pump. Fermentation started naturally with a cold soak, using indigenous yeasts from the vineyard. During fermentation, several “pigeages” or cap submersions took place. Skin contact maceration followed, lasting for a couple of days, before the wine was racked by gravity into barrels. Matured for 12 months in French oak barrels in the 17th century cellar. The wine was not fined or filtered prior to bottling, to preserve the natural qualities of the wine.

Gevrey-Chambertin is the largest wine-producing village in Burgundy’s Côte d’Or. It is located in the far north of the Côtes de Nuits. The grapes for this cuvée come from the single vineyard ‘Creux Brouillard’, which translates as Hollow Fog in English. It is situated at the bottom of the slope where the deep limestone and clay soils are relatively cool and it is one of the last vineyards to be harvested in the village. The style from this vineyard tends to be lighter and fresher. Pierre believes in respecting the terroir; he ensures the yields are kept low and follows organic and biodynamic principles, taking into consideration the cycles of the moon and the sun.

Pierre Naigeon is a leading and renowned producer in the Côtes de Nuits. The Naigeon family has been established in Gevrey-Chambertin for over 150 years. They acquired some vines and started to produce wine in 1890. The estate remained reasonably small until 2003 when Pierre purchased more land increasing their holdings to 11.5 hectares. Pierre Naigeon believes passionately in sustainable farming, without the use of herbicides. He believes in non-interventionist winemaking and aims to produce wines full of fragrance, revealing the natural terroir. The average age of his vines is remarkably high, mostly over 50 years, which endows the wines with extraordinary quality, maturity and concentration.