Among the great reds of the Côte de Nuits, the Gevrey-Chambertin Village 2023 from Domaine Henri Rebourseau offers a performance of high precision, where every nuance tells the intimate dialogue between Pinot Noir and terroir. Born from the Aux Corvées parcel, to the south of Gevrey, this wine draws its style from flat clay-limestone soils and the energy of vines around 54 years old. Biodynamic farming magnifies soil vitality, the aromatic profile gains definition, and the one-year barrel ageing sculpts the structure without ever dominating it. It is aimed at those seeking a Burgundy red that is both pure, caressing and vibrant, equally suited to a shared table or a moment of contemplation. The 2023 vintage, sunny yet surprisingly fresh, brings an extra lift of fruit and tension. Already accessible for its silkiness, this Village will unfold gracefully over the next decade, combining immediate pleasure with the promise of development. A stylish, elegant and nuanced wine that invites celebration of the French art of living.

Blend & winemaking

This Gevrey-Chambertin Village is made exclusively from Pinot Noir, sourced from the Aux Corvées parcel adjacent to the Brunelle. The flat, well-drained clay-limestone mosaic ensures deep root penetration and even ripening of the berries. The vines, around 54 years old, deliver naturally modest yields, ensuring concentration and balance. Biodynamic farming accompanies the vine cycle with respect, favouring soil life and a clear reading of the terroir. The ageing, carried out one year in barrel, aims to "set the music" of the material, to meld the fruit, polish the tannins and add the discreet oak note that marks the house style. No heaviness here, but a true sense of volume and rhythm, where the purity of Pinot Noir remains the guiding thread.

Tasting notes

• Appearance: Clear and luminous, of good intensity, revealing fine tears when the glass is swirled that announce a silky texture.
• Nose: Elegant and expressive, on wild red berries and fresh rose, lifted by gentle spices and a touch of liquorice. A subtle oak frames the whole without masking it, while a chalky impression brings altitude.
• Palate: Flavorful and well balanced on the attack, with fine-grained subtle tannins, an obvious balance between fruit intensity and freshness. The finish stretches long, savoury and floral, with lingering spice and infusion notes.

Serving temperature and advice

Serve this Gevrey-Chambertin Village at around 15 to 16°C in Burgundy glasses to highlight its aromatic purity and mouthfeel. A brief airing, thirty minutes before serving, is enough to unfurl its spice and floral nuances. Store bottles away from light, in a cool, ventilated cellar, laid horizontally to preserve the cork. Already harmonious in its youth, the 2023 vintage has a cellaring potential of about 10 years, expected to evolve towards more complex infusion and undergrowth notes while retaining a lifted framework.

Food pairings

• Aperitifs: golden gougères, mushroom puff pastries, delicate duck rillettes.
• Starters: parsleyed ham, oeufs en meurette, herb-scented forest pie.
• Main courses: chicken with olives for a masterful pairing, roasted poultry with jus, herb-crusted pork tenderloin, porcini risotto.
• Cheeses: aged Comté, Brillat-Savarin, matured mountain tomme.
• Desserts: thin red fruit tart, pear poached with light spices.

Occasions

Domaine Henri Rebourseau delivers here a wine for conversation and emotion, an ideal companion for chosen moments:

• A dinner among connoisseurs, where finesse and depth seal the food-wine match.
• A gift of elegance for a Burgundy lover seeking aromatic precision.
• A prime place in the cellar to patiently follow the graceful evolution of the 2023 vintage.

Characteristics

• Name: Gevrey-Chambertin Village 2023, Domaine Henri Rebourseau
• Appellation: Gevrey-Chambertin AOC
• Type: Red wine, 100% Pinot Noir
• Vintage: 2023
• Grape: Pinot Noir
• Parcel: Aux Corvées, southern sector of Gevrey-Chambertin
• Terroir: flat clay-limestone soils
• Ageing: one year in barrel, discreet oak
• Farming: biodynamic
• Cellaring: drink now and up to 10 years