PIERRE DAMOY GEVREY CHAMBERTIN 2017

Domaine Pierre Damoy
Gevrey-Chambertin 2017

“This wine is a blend of Pierre Damoy’s own grapes from Corvées and Croix des Champs, some he has swapped with a neighbour and some purchased Les Justices, the last providing some extra tension in the wine. Medium deep purple, slightly reductive and a bit toasty. Savoury black olive. Good tension, fresh and succulent.” – 90/100 Jasper Morris

VARIETIES: Pinot Noir
REGION: France / Bourgogne / Côte de Nuits / Gevrey-Chambertin
AGEING: Aged 14 – 18 months 30 – 50%  new oak
GUARDING POTENTIAL: Enjoy now or will cellar well up to 15 years, under ideal cellar conditions: on its side in a consistent and cool place (14°C) and away from vibrations
SERVE: Served chilled at 14 – 15°C
FITS TO: Goes well with Coq au Chambertin, Filet de Boeuf à la Truffe, Perdrix Rôties à l étouffée de Lentilles du Puy
CRITICS SCORES: 90/JM
VIVINO: Average 4.3 ★★★★✰

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Overview | Of | Domaine Pierre Damoy

Domaine Pierre Damoy is a Burgundy wine producer located in Gevrey-Chambertin. The family-owned domaine was founded in the 1920s and has been managed by Pierre Damoy since 1992. It is best known for producing Pinot Noir from its Grand Cru vineyard holdings, in particular the Chambertin Clos-de-Bèze Grand Cru vineyard.

When at a blind tasting of English experts in 2007 of the wines of all the best estates of Burgundy Damoy’s Clos de Beze was ranked equal best wine with Rousseau’s Clos de Beze, it not only confirmed the ranking of the vineyard it took the Domaine Damoy to the super-star status from which it has not looked back. Since the middle of the 1930’s it had owned vineyards in the Grand Crus of Chapelle-Chambertin as well as Clos de Beze where with 5.36 hectares of vines principally planted in the 1920’s they are the largest owner. The Domaine had leased out much of its prime vineyard holding and fallen in reputation until the present Pierre took over in 1992. He instituted a mammoth rework of the estate vineyards, reclaiming them as the rental agreements expired and introducing a regime a biodynamic viticulture together with a green harvest to reduce the already low cropping levels further. In the cellar he introduced modern practices and increased the proportion of new oak used.