This is rich, showing the full-bodied character of a Gevrey-Chambertin Premier Cru. It has a sense of gravity and structure, with a flavor of red-plum jelly. Solid and chunky, this already expresses its fruit, although it does need at least six years to mature.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.