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Gevrey-Chambertin Les Corbeaux V.V. 1er Cru, Bruno Clavelier - 2020

Far from the earthy character that is often attributed to the crus of this village, the Gevrey-Chambertin 1er cru Les Corbeaux of the estate benefits from the fresh air flows of the Lavaux combe which bring balance, finesse and a more airy side. The wine still expresses itself on a beautiful fruit and with a lot of precision in the tannic framework. A Gevrey that leans towards Chambolle, subtle and long.
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160,00 CHF
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A 22 ares parcel composed of a 35 years old vine for 2/3 and a small part of more than 70 years old. The vineyard is located at the foot of the hillside above the Grand Cru road at the exit of the village, just before Mazis-Chambertin. The lower part of the vineyard is planted on limestone slabs with entroques.


Vinification in open truncated wooden vats. Depending on the vintage, a percentage of whole grapes is kept (maximum 30%). Fermentation is done with indigenous yeasts, with some manual punching of the cap. Gentle pressing. After settling, the wines are run off by gravity. The wine is aged for 18 months in fine-grained oak barrels of French origin with +/- 30% new wood for the Grand and 1er crus, a little less for the "villages". No fining or filtration.

Suggestions for accompaniment

Game birds (partridge, pheasant) - Pigeon in casserole - Saddle of venison.

Bruno Clavelier's treasure is his old vines, most of which were replanted after the phylloxera epidemic in the 1930s and 1940s. The oldest are over 80 years old and are the result of massal selections. The yields are naturally limited and the rooting is exceptional. The organic and biodynamic cultivation here implies a strong presence in the vineyards and a lot of prevention and manual interventions. All parcels receive the same care. The ploughing is complemented by finishing with a pickaxe. At the height of the season, the estate allocates one person per hectare. Manual harvesting is followed by sorting on the vine and in the cellar, using a vibrating table. Vinification takes place in open truncated cone-shaped vats, with more or less whole bunches (up to 30%). Fermentation takes place with indigenous yeasts, with some gentle punching of the cap and light pumping over. In total, the cuvaison lasts about three weeks, before a delicate pressing. After settling, the wines are transferred to barrels by gravity. The wine is aged for 16 to 18 months in fine-grained barrels of Tronçais and Allier origin. The percentage of new wood never exceeds 30%, depending on the vintage. No racking is carried out during the ageing process. The wines are neither fined nor filtered. The result is wines that perfectly reflect their terroir of origin, combining both depth of flavour and density of...

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