2021 Gevrey-Chambertin, Clos Saint-Jacques, 1er Cru, Domaine Sylvie Esmonin, Burgundy

  • Red
  • Dry
  • Medium Bodied
  • Pinot Noir
Not ready (Drink 2026 - 2044)
Product: 20218000486

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2021 Gevrey-Chambertin, Clos Saint-Jacques, 1er Cru, Domaine Sylvie Esmonin, Burgundy

Description

Tiny quantities for Sylvie this year, between 10 and 15 hl/ha, her smallest harvest ever. She has used 50% whole bunch, which is a little less than in recent years. This is a pretty intense and rugged wine at this stage, which is very much in Sylvie's style. The colour is deep, and the wine quite solid and shut. But for followers of her style, this will not disappoint. Drink 2027-2042
Colour Red
Sweetness Dry
Vintage 2021
Maturity Not ready (2026 - 2044)
Grape List Pinot Noir
Body Medium Bodied
Producer Domaine Sylvie Esmonin

About this wine

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or. Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
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Domaine Sylvie Esmonin

Sylvie's grandfather worked for the Comte de Moucheron, former sole owners of the great Clos St Jacques vineyard. When the Comte had to sell up, he bought a portion of the vineyard along with his house. Michel Esmonin, Sylvie's father, helped to develop the domaine, but sold the wines mostly in bulk. Sylvie came back to help her father on the condition that everything was bottled at the domaine, and she is now in sole charge. No herbicides have been used since 1990 and the domaine is farmed more or less organically, though not systematically so. Sylvie now tends to pick later than her father did and with lower yields. This, combined with a different oak regime in the cellar has noticeably changed the style of wine here since the turn of the millennium. The juice is allowed to start fermenting quickly, with some punching down to break up the whole bunches which are now used for the top cuvees, encouraging the sugars to ferment. Total vatting time is around two weeks, before decanting the wine into barrel, including a high proportion of new wood especially from Dominique Laurent’s cooperage. The wines are extremely stylish with typical Gevrey firmness but displaying also a silky elegance. Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.
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