Domaines Devillard

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The Estate

The Devillard story goes back many centuries: it is a love story between a family and the vines of Burgundy.  Château de Chamirey, built in the 18th century and still used as the family house today, overlooks the whole area of Côte Chalonnaise.

In 1934, Marquis de Jouennes, father-in-law of Bertrand Devillard and grand-father of Amaury and Aurore, produced his first bottle of Château de Chamirey Rouge. This was the start of a long and beautiful legacy…

Step by step, the family has become a major actor in the Burgundy wine industry.  The members of the Devillard family have worked together to take care of their estates.  They insist on preserving the individuality of each estate.

Philosophy

-A demanding & consistent approach to quality for all the Domaines, year after year. The aim is to produce wine based on balance, elegance, and consistent product quality.

-Respect for family values and heritage, cultural inheritance passed on from generation to generation

-Understanding and respect for nature, the people who make the wine, and the terroir

-Search of opportunities to change, grow, innovate and improve



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Overview: Under this name is sold a limited number of wines selected from other top Burgundy estates by the Devillard family.

Location: Côte Chalonnaise, Burgundy

The Soil: Clay and limestone soil with a limestone predominance

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Chardonnay

Bourgogne Chardonnay Le Renard

Varietal Blend: 100% Chardonnay

Area: Côte Chalonnaise

Appellation: Bourgogne

Soil: Clay and limestone soil with a limestone predominance

Vinification & Aging: Alcoholic fermentation and maturation are done in stainless steel tanks.  Malolactic fermentation is 100% realized.  The wine is bottled in traditional Burgundian bottles.

Tasting Notes: Golden yellow in color.  The nose is delicate and develops fresh herb aromas, with notes of white fruit and ivy leaf.  On the palate, the notes of herb and sweet spice from the bouquet develop with a lot of freshness and long persistence.  This wine acquires iodine notes over time.

Food Pairings: Matches well with appetizers, light spicy dishes, shellfish, and salad.

Serving Temperature: 12-14° C

Cellaring Potential: About 3 years

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Pinot Noir

Bourgogne Pinot Noir Le Renard

Overview: The ‘Le Renard’ range represents several wines selected by the Devillard family from high quality domaines in Burgundy.  Their philosophy: expressing the purest taste of each grape varietal from the Burgundy region.

Grape Varietal: 100% Pinot Noir

Tasting Notes: Lovely cherry/ruby color.  The delicate nose develops expressive notes of fresh fruit, spices (white pepper), and cherry.  On the palate, the wine is harmonious and fine with typical expression of Pinot Noir.

Food Pairings: The Bourgogne Pinot Noir will perfectly match deli meats, sausages, and BBQ.  Or simply enjoy by the glass!

Serving Temperature: 12-14°C

Cellaring Potential: Up to 3 years

2014 Reviews:

“A somewhat more elegant nose offers up notes of red cherry, earth and a hint of wood that leads to attractively vibrant flavors that possess a finer mouth feel though the finish is presently slightly strict and as such this could use a year of cellar time.”-86pts, Burghound, Issue 64, October 8th, 2016

“With grapes coming from a wide range of vineyards, this is an immediately drinkable and fruity wine. It has soft tannins and juicy red berries that are bright with acidity and nutty flavors. Drink now.”-86pts, Wine Enthusiast, 12/31/2016

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Overview

Managed by Bertrand and Christiane Devillard and their children Amaury and Aurore since 1996, Domaine des Perdrix is located in Côte de Nuits and is spread out over 12 hectares in the best terroirs within the villages of Nuits-Saint-Georges and Vosne Romanee.  Nearly 5 hectares of the estate produce Nuits-Saint-Georges Premier Cru, among which the excellent “Aux Perdrix” is a quasimonopole (99%).  The quality of the vineyards, their rigorous management, and vinification have established the Domaine des Perdrix as a renowned Domaine, one of the best amongst the “Grands Vins de Bourgogne.”

Domaine des Perdrix was not a renowned estate until the Devillard family took its management in 1996. Robert Parker says about this acquisition that it proves the existence of undiscovered great quality terroirs among the Grands Terroirs of Côte de Nuits.

The quality of the vineyards, their rigorous management and vinification have established the Domaine des Perdrix as a renowned Domaine, one of the best among the “Grands Vins de Bourgogne”. Le Domaine des Perdrix has been on top of numerous blind tastings: best Pinot Noir of the World, best Echézeaux, best Nuits-Saint-Georges…

History

Domaine des Perdrix was taken over in 1996 by Devillard’s family, wine’s men and women, for 5 generations.

All vineyards were in perfect condition. High investments have been realized in the Cuverie, in order to take advantage of the present techniques:  Most of the domaine’s production was first sold to a trade firm, with the result that the Domaine was not well-known. Which has allowed Robert Parker to say that, even in the great terroirs of Côte de Nuits, you could still discover great quality wines.

The Terroir

Grape Varietals: 100% Pinot Noir for red wine and 100% Chardonnay for white wine

Origin: Côte de Nuits

Appelations found in the Domaine des Perdrix:

  • Bourgogne Pinot Noir: 2.90 ha (7.16 acres)
  • Nuits-Saint-Georges Premier Cru Terres Blanches Blanc: 0.33 ha (0.82 acres)
  • Nuits-Saint-Georges Premier Cru Terres Blanches Rouge: 0.77 ha (1.90 acres)
  • Nuits-Saint-Georges: 1.15 ha (2.84 acres)
  • Vosne-Romanée: 1.05 ha (2.60 acres)
  • Nuits-Saint-Georges Premier Cru Aux Perdrix: 3.45 ha (8.53 acres)
  • Echezeaux Grand Cru: 1.14 ha (2.82 acres)

Vinification & Aging: The grapes are harvested manually, sorted, then completely de-stemmed.  Maceration is accomplished with the cap of grape skin being punched down to stimulate the process, but no pumping over is performed.  Alcoholic fermentation lasts about 15-20 days, after which the wine is transferred to oak barrels to mature for a period of 12-18 months.

Vinified by Robert Vernizeau, the wines combine the elegance of the fruit with the sophistication of a solid structure.  Domaine des Perdrix represents the best of Burgundy’s terroirs through its excellence.  Even though the wines seduce from a very early age, they have strong aging potential.

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aux perdrix

Nuits-Saint-Georges 1er Cru Aux Perdrix

Grape Varietal: 100% Pinot Noir

Area: Côte de Nuits

Appellation: Nuits-Saint-Georges Premier Cru “Aux Perdrix”

Type of Appellation: Premier Cru – 3.50 hectares (8.66 acres)

Terroir: Domaine des Perdrix owns 99% of this Premier Cru which is located on a limestone and clay soil with a clay predominance.  There are 3.50 hectares (8.66 acres) of vines in the south of Nuits-Saint-Georges on a smooth and southern facing slope.  One of the most beautiful and qualitative Premier Crus of the appellation

Vinification & Aging: Grapes are harvested by hand then sorted and totally destemmed.  Maceration is done and alcoholic fermentation lasts 15-20 days in temperature controlled vats, with punching of the cap.  100% of the aging is done in oak barrels 12-18 month.  Malolactic fermentation is 100% realized.  Wine is bottled in traditional Burgundian bottles.

Serving Temperature: 13-14° C

Cellaring Potential: 8-10 years

Tasting Notes: Beautiful garnet color with purple shades. The nose is ripe and opens with intense dark fruit aromas followed by some spicy notes.  On the palate, the wine is full and generous.  Tannins are firm but ripe.  Great length!

Food Pairings: The Nuits-Saint-Georges Premier Cru Aux Perdrix pairs perfectly with beef bourguignon or coq au vin, prime cut of beef, leg of lamb, as well as strong cheeses.

2014 Reviews:

“The Devillards own 99% of this 8.5-acre Premier Cru and so feel they can describe it as a quasi-monopoly. Vines dating back to 1922 give immense concentration as well as rich black fruits. The wine is spicy with a strongly mineral texture, red-berry fruits and black cherries. It is a wine for aging, so drink from 2022.”-94pts, Roger Voss, Wine Enthusiast

“Here the nose flirts with VA on the menthol, earth and liqueur-like dark berry fruit aromas. The impressively concentrated, suave and mouth coating flavors are positively lavish in their richness while offering fine depth and length on the balanced finale. This is also really quite good though it’s hard to know how well this may age and thus my suggested window is shorter than it might otherwise be.”-91pts, Burghound

2013 Reviews:

“This is dense and tightly coiled, with fine depth to the black cherry aromas and spicy oak clamping down on the fruit flavors for now. Nevertheless, this has length and all the elements to develop into something excellent. Best from 2019 through 2033. 725 cases made.” (May 31, 2016)92pts, Wine Spectator

2011 Reviews: “A moderately toasty nose features notes of dark berry liqueur, tar, smoke and plenty of earth influence. There is excellent volume to the very round and suave medium-bodied flavors that possess good energy and fine detail on the dusty, complex and lingering finish.”-91pts, Burghound


Bourgogne Rouge

Bourgogne Rouge

Grape Varietal: 100% Pinot Noir

Area: Côte de Nuits

Appellation: Bourgogne Régionale – 2.90 hectares (7.16 acres)

Terroir: This cuvée comes from several plots located in the village of Premeaux-Prissey.  The soils are a combination of clay and limestone, but predominantly clay.  It spans an area of 1.98 ha (4.9 acres) with a plant density of 13,000 vines/ha

Vinification and Aging: Grapes are harvested by hand then sorted out and totally de-stemmed.  Maceration is undertaken and alcoholic fermentation lasts from 12-15 days in temperature controlled vats, with punching of the cap.  20% of the aging is done in oak barrels for 12 months.  Malolactic fermentation is 100% realized.  The wine is bottled in traditional Burgundy bottles.

Tasting Notes: This Bourgogne Pinot Noir has a beautiful garnet color with purplish tints.  The nose is fresh and intense, with aromas of blackcurrant, dark cherry, cinnamon, and ginger.  The mouth is smooth and rich with great volume, with  black fruit and light woodsy notes that linger on the palate.  Great cellaring potential.

Food Pairings: Perfect with white meat in sauce, red grilled meat, and cheese.

Serving Temperature: 13-14° C

Cellaring Potential: 3 to 5 years


echezeaux

Echezeaux Grand Cru

Grape Varietal: 100% Pinot Noir

Area: Côte de Nuits

Appellation: Echezeaux

Type of Appellation: Grand Cru – 1.14 hectares (2.82 acres)

Terroir: Clay-limestone soil, with a clay predominance.  The plot is located in the area named “Echezeaux du dessus,” which has the best quality plots in the appellation.

Vinification & Aging: Grapes are harvested by hand then sorted and totally destemmed.  Maceration is done and alcoholic fermentation lasts 15-18 days in temperature controlled vats, with punching of the cap.  100% of the aging is done in oak barrels.  Malolactic fermentation is 100% realized. Wine is bottled in traditional Burgundy bottles.

Serving Temperature: 13-14° C

Cellaring Potential: 8-10 years

Tasting Notes: Ruby red color with dark purple tints.  The nose is quite powerful and fresh, yet at the same time fine and delicate.  On the palate, the wine develops some red fruit aromas.  The tannins are delicate and elegant with a beautiful aromatic persistence.

Food Pairings: Goes well with wild game and fowl, and refined cheese like Epoisses or Chambertin.

2014 Reviews:

“Produced from two parcels totaling 2.8 acres, this is a properly powerful wine. It has a concentrated texture and firm tannins. They are balanced with the black fruits and strongly mineral texture of this impressive wine. Like any wine of this quality, this needs to age for a considerable period. Drink from 2024.”-95pts (Cellar Selection), Roger Voss, Wine Enthusiast

“This is dense, packed with black cherry, blackberry, tar and earth flavors.  A monolith now, yet shows plenty of ripe, dark fruit, full yet integrated tannins and spicy oak.  Best from 2020 through 2036.”-94pts, June 2017, Wine Spectator Insider

“A highly spiced nose combines pungent aromas of all but concealed notes of VA, menthol and dark cherry liqueur. Once again there is outstanding richness, volume and concentration to the much more powerful flavors that coat the palate on the serious and moderately austere finale. The VA is so subtle here that I’m inclined to tentatively offer the benefit of the doubt that this may very well successfully age out.”-92pts, Burghound

2013 Reviews:

“A broad-ranging nose features notes of menthol, wood toast, violet, plum and spice nuances. There is excellent richness to the seductively textured and overtly opulent flavors that possess good verve on the velvety finish. The supporting tannins are finer than those of the 8 Ouvrées though this doesn’t quite have the same level of underlying material.”-91pts, Burghound

“Blackberry and black currant flavors combine with spicy oak in this broad, assertive red. Firm and dense on the finish, where the fruit and spice notes add tobacco and graphite to the mix. Best from 2019 through 2029. 340 cases made.” (May 31, 2016) 91pts, Wine Spectator

2012 Reviews: “A ripe nose features notes of plum, dark berries, earth and a beautiful array of spice elements where the wood treatment is reasonably discreet though by no means invisible. There is excellent volume and plenty of punch to the solidly concentrated medium weight flavors that display plenty of minerality on the delicious, balanced, and lingering finish where the wood reappears. This compact and powerful effort is not particularly refined but has the balance to reward extended cellaring.”-92pts, Burghound


gevrey chambertin

Gevrey-Chambertin 1er Cru La Perriere

Grape Varietal: 100% Pinot Noir

Area: Côte de Nuits

Appellation: Gevrey-Chambertin Premier Cru

Category:  Premier Cru

The Terroir: 27.34 acres of vines located in the Mazis Chambertin Grand Cru (There is only a small road which separates them).  The earth is pebbly and slightly sloping.  The soil is quite deep and clayey.  The average age of vines is 60 years old.

Vinification and Maturation: The grapes are harvested by hand into open crates, destemmed, and put into vats.  The harvest is monitored during alcoholic fermentation, without remontage.  Vatting lasts between 15 and 20 days, after which the wines are put into oak barrels (50% new oak) and after a light débourbage, the grapes are left to mature for about 15 months.  Vinification and maturation are closely observed and controlled by Robert Vernizeau, the very talented winemaker.

Tasting Notes: The Gevrey-Chambertin Premier Cru “La Perrière” has a beautiful coloring of limpid cherry.  The bouquet is fine and delicate with notes of acidic red fruit, and boozy cherries.  The palate is fresh and fruity.  Notes of red and dried fruit emerge, as well as that of hazelnuts and almonds. The tannins are present but round and silky, which gives harmony and suppleness to this wine.

Food Pairings: An ideal accompaniment to grilled meats, fowl, and raw milk cheeses.

Serving Temperature: 13-14° C

Cellaring Potential: 8-10 years

2013 Reviews: “Again the wood treatment is not invisible though to be fair it’s not so conspicuous to mask the moderately earthy and sauvage-inflected dark berry fruit scents. The round and nicely concentrated flavors possess a sleek mid-palate mouth feel where the supporting tannins are more phenolically mature which contributes to a balanced finish. Consistent with the Perdrix style, this is certainly not for the wood averse but it’s a wine of quality.”-90pts, Burghound


nsg

Nuits-Saint-Georges

Grape Varietal: 100% Pinot Noir

Area: Côte de Nuits

Appellation: Nuits-Saint-Georges

Type of Appellation: Village – 1.15 hectares (2.84 acres)

Soil: Clay-limestone soil, with a clay predominance.

Vinification & Aging: Grapes are harvested by hand then sorted and totally destemmed.  Maceration is done and alcoholic fermentation lasts 15-18 days in temperature controlled vats, with punching of the cap.  100% of the aging is done in oak barrels.  Malolactic fermentation is 100% realized. Wine is bottled in traditional Burgundy
bottles.

Serving Temperature: 13-14° C

Cellaring Potential: 5-8 years

Tasting Notes: Dark red color with purple tints.  The nose is rich and powerful with notes of black fruit, blackcurrant, and blueberries.  On the palate, the wine develops fruity notes along with hints of fresh cut wood and vanilla; good acidity.  The tannins are dense and firm.

Food Pairings: The Nuits-Saint-Georges pairs perfectly with beef ribs, beef steak, duck cutlet with honey, as well as fresh goat cheese.

 


ouvrees

Nuits-Saint-Georges 1er Cru Les 8 Ouvrées

Grape Varietal: 100% Pinot Noir

Area: Cote de Nuits

Appellation: Nuits-Saint-Georges Premier Cru

Type of Appellation: Premier Cru-3.5 ha (8.66 acres)

Soil: Clay-limestone soil, with a limestone predominance; vines were planted in 1922

Vinification & Aging: Grapes are harvested by hand then sorted and totally destemmed.  Maceration is done and alcoholic fermentation lasts 15-18 days in temperature controlled vats, with punching of the cap.  100% of the aging is done in oak barrels.  Malolactic fermentation is 100% realized. Wine is bottled in traditional Burgundy bottles.

Serving Temperature: 13-14° C

Cellaring Potential: 8-10 years

Tasting Notes: Beautiful dark color with deep purple tints.  The nose is very expressive and powerful.  It expresses dark fruit and mineral notes.  On the palate, the wine is smooth, balanced, and rich with fruit and chocolate aromas.  Tannins are firm but elegant.

Food Pairings: The Nuits-Saint-Georges Premier Cru “Les 8 Ouvrées” will go perfectly with meats in sauce like beef bourguignon or coq au vin, red meat like prime cut of beef, leg of lamb, as well as strong cheese.

2014 Reviews:

“The wine comes from a parcel of 90-year-old vines at the heart of the Perdrix vineyard, measuring eight ouvrées or the amount of vines eight workmen could cover in a day. That anecdote aside, this is an impressively structured wine, dark with tannins and with a firm dry core. It does have juicy black fruits although these are right at the back of the line at the moment. So the wine needs to age and will be ready from 2022.”-94pts (Editor’s Choice), Roger Voss, Wine Enthusiast

“The wine comes from a parcel of 90-year-old vines at the heart of the Perdrix vineyard, measuring eight ouvrées or the amount of vines eight workmen could cover in a day. That anecdote aside, this is an impressively structured wine, dark with tannins and with a firm dry core. It does have juicy black fruits although these are right at the back of the line at the moment. So the wine needs to age and will be ready from 2022.”-92pts, Burghound

2013 Reviews:

“Ripe black cherry, violet and spice flavors converge, corralled by the tangy acidity and dense tannins. Warm baking spice details emerge as this winds down languidly on the finish. Best from 2018 through 2032. 140 cases made.” (May 31, 2016) 91pts, Wine Spectator

“The equally expressive nose is compositionally similar to the straight Aux Perdrix though the menthol character is more obvious here. There is excellent volume and power to the more evidently concentrated medium weight plus flavors that are blessed with impressive levels of tannin-buffering dry extract on the beautifully complex and lingering finish. This is not my style as the wood treatment is too generous yet this is undeniably a wine of quality.”-92pts, Burghound

2012 Reviews: “The expressive nose is slightly fresher with good spice and plenty of earth characters to the ripe but somewhat more restrained nose that is trimmed in generous but not dominant oak toast. There is excellent concentration to the denser and more powerful middle weight plus flavors that also brim with dry extract that both coats the palate and buffers the firm tannic spine on the velvety but robust and moderately austere finale. This is quite serious and will need at least 6 to 8 years of bottle age first and benefit from 10 to 12.”-91pts, Burghound

2011 Reviews: “Moderate reduction with enough wood to notice renders the nose impossible to accurately assess. Otherwise there is very impressive concentration to the suave medium weight plus flavors that brim with palate coating dry extract that also serves to buffer the firm but not hard tannic spine on the velvety and highly persistent finish. Again, this is carrying more wood than I personally prefer but the old vine extract should allow this to eventually integrate it.”-92pts, Burghound

2010 Reviews: “The admirably fresh nose of new wood, spice, earth and red pinot liqueur aromas introduces equally fresh and vibrant medium weight flavors that also possess a relatively refined mouth feel before terminating in a mouth coating, persistent and solidly complex finish. Like all of the wines in the range this is distinctly modern in style and one either likes that or one doesn’t but it’s the quality that counts and this indisputably has plenty of that.”-91pts, Burghound

 


terres blanches rouge

Nuits-Saint-Georges 1er Cru Les Terres Blanches Rouge

Grape Varietal: 100% Pinot Noir

Terroir: 99% of this Premier Cru is located on a limestone and clay soil with a clay predominance.  There are 3.5 hectares (8.66 acres) of vines in the south of Nuits-Saint-Georges on a smooth and southern facing slope.  One of the most beautiful and qualitative Premier Crus of the appellation.

Vinification and Aging: Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 20 days in temperature controlled vats, with punching of the cap.  100% of aging is done in oak barrels (60% new oak) for 15 months.  Malolactic fermentation is 100% realized.  Wine is bottled in traditional Burgundian bottles.

Tasting Notes: Lovely dark ruby color.  Expressive nose with notes of kirsch, dry fruit, and almond with nice intensity.  On the palate, the wine is direct, well-balanced, with a lively mineral expression and fruity notes.  Tannins are present on the finish but smooth.

Food Pairings: Nuits-Saint-Georges Premier Cru Terres Blanches will pair well with rib-eye and lamb.

Serving Temperature: 13-14° C

Cellaring Potential: 5-8 years

2014 Reviews:

“This is a small Premier Cru of two acres higher up the slope from the main line of Premier Cru vineyards. That gives it a cool mineral character as well as crisp red fruits. The tannins are solid, concentrated and are still driving the fruits. The wine needs to fill out, so don’t drink before 2022.”-93pts, Roger Voss, Wine Enthusiast

90pts, Burghound

2011 Reviews: “There is some reduction present here as well though it’s less pronounced; still I would suggest decanting this if you’re going to try one young. There is a distinctly somber dark berry fruit character to the very earthy and lightly mineral-inflected medium weight flavors that possess both good richness and detail on the complex, balanced and dusty finish. A quality effort that should reward mid-term cellaring.”-90pts, Burghound


vosne romanee

Vosne-Romanée

Location: Situated between Vosne-Romanée and Clos Vougeot

Surface Area: 1.05 hectares

Soil: Clay and limestone with a predominance of clay

Vinification: Grapes are harvested by hand then sorted and totally destemmed.  Maceration is done and alcoholic fermentation lasts 15-20 days in temperature controlled vats, with punching of the cap.  Malolactic fermentation is 100% realized.

Maturation: 100% of aging is done in oak barrels (40% new oak) for 16 months.  Wine is bottled in traditional Burgundy bottles.

Tasting Notes: Garnet color with purple tints.  The nose is masculine and powerful with spice and stone fruit-gently jammy.  Nice intensity and balance on the palate with a beautiful presence of minerality.  Ideal for cellaring-it will reveal its potential in the coming years.

Food Pairings: The Vosne-Romanée will perfectly match with prime cut of beef, duck cutlet with honey, as well as fresh goat cheese.

Serving Temperature: 13-14° C

Cellaring Potential: 8-10 years

2014 Reviews: “This is an impressively firm wine showing the potential concentration of even a village-level Vosne-Romanée. It is packed with tannins and dark fruits, still rounding out the potential of its rich fruitiness and structure. Wait to drink this wine until 2020.”-90pts, Roger Voss, Wine Enthusiast

 

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Overview: Domaine de la Garenne is located in the town of Azé in the Maconnais region of southern Burgundy on top of the famous Azé prehistorical grotto.  In 2008, Eliane and René Beaumont, together with their children, had the chance to get involved in Domaine de la Garenne along with Bertrand and Christiane Devillard, heirs of Marquis de Jouenne in Mercurey, whose family had been in the wine business for centuries.  This venture was sealed by the marriage of Amaury Devillard and Pauline Beaumont.  At that time, Amaury was developing sales of Burgundy wines all over the world and he was looking for white Maconnais wines, as they were very popular as aperitif wines.  Concurrently, the Beaumont family was looking for some vineyards in the Maconnais region and the Domaine de la Garenne was on sale.  Domaine de la Garenne A new destiny was set for the Domaine de la Garenne thanks to the competence of the Devillard team and the winemaker Robert Vernizeau.

The reputation of the Domaine has grown over the years and the quality of its wine has been recognized by several awards, the most recent being their inclusion in the top 10 Chardonnays from Burgundy, vintage 2010, by Decanter Magazine.

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macon-aze

Macon-Aze

Grape Varietal: 100% Chardonnay

Area: Mâcon

Appellation: Mâcon-Azé

Type of Appellation: Regional – 4.50 hectares (11.12 acres)

The Terroir: Vines planted in 1986, the highest in the town of Aze.  Exposure to the southeast on a limestone arch.  Very good sunlight.

Vinification & Aging: The ripe grapes go through a pneumatic press, followed by static racking for 24-30 hours.  Alcoholic fermentation in stainless steel tanks at low temperature. 90% of the maturation process takes place in stainless steel tanks and 10% in oak barrels.  Malolactic fermentation is 100% realized.  The wine is finally put into traditional Burgundian bottles.

Tasting Notes: The wine is golden in color with green hues. The nose is discreet and develops white pepper, ivy leaf, and white peach aromas.  On the palate, the wine reveals notes of lemon and grapefruit.  Beautiful freshness and minerality.

Food Pairings: The perfect wine to accompany lunch or dinner, especially dishes with poultry, shellfish (brings out the minerality of the wine), and grilled fish.

Serving Temperature: 11-13° C

Cellaring Potential: 3-5 years

 


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Overview:

The Abbey of Ferté is a well-known place of spirituality in Burgundy which has always created vocation for religious carriers in Europe and also all over the world. Very fast, the monks and the brothers lay develop their possessions and run vineyards in Givry. The Thenard family acquires the abbey in 1793 and is lucky to be so an owner of a part of the vineyards of the abbey.

The Terroir:

The soil of Givry has a very ancient quality reputation which it considers of course of its argilo- calcareous grounds, but especially its Southeast exposed slopes and partially, as the best of them, the South.
It is the case of the Premier Cru ” La Servoisine ” that in the XIIth century was called “Em Sarvoignenes” and which appears in the possessions of the monks from 1170. Today this domaine is the Devillard’s property along with Château Chamirey and Domaine des Perdrix.

Acreage: 3 Ha (1 Ha is amongst the most renowned Premiers Crus of the appellation)
Soil : argilo-calcareous grounds
Grape Varietals: Pinot Noir
Average age of the vine: 35 years old
Plant-density: 10.000/Ha
Harvest: manual
Vinification: Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures’ control vats, with punching of the cap.
Aging: around 18 months

 

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Givry

Givry

Soil: Clay and limestone, with a predominance of limestone

Harvest: Manual

Vinification: After being sorted and totally destemmed, the grapes are macerated, followed by alcoholic fermentation in temperature controlled vats for 15-18 days.

Aging: Matured 100% in oak barrels (20% new wood).  Malolactic fermentation is 100% realized.  Bottled in traditional Burgundian bottles.

Tasting Notes: Lovely garnet color with shades of purple.  On the nose, aromas of dark fruits (blackcurrant, blueberry) are expressed with intensity.  A lot of concentration with chocolate notes.  Powerful wine on the palate with dark fruit aromas and spices.  Tannins are ripe and smooth.

Food Pairings: Pairs well with grilled meat, beef stew, and raw milk cheese

Serving Temperature: 14-15° C

Cellaring Potential: 3-5 years


servoisine

Givry Premier Cru Servoisine

Location: One of the best climats of Givry; the plot faces to the south and rests on a bed of clay and limestone soil

Harvest: Manual

Vinification: After being sorted and totally destemmed, the grapes are macerated, followed by alcoholic fermentation in temperature controlled vats for 15-18 days.

Aging: Matured 100% in oak barrels (60% new wood).  Malolactic fermentation is 100% realized.  Bottled in traditional Burgundian bottles.

Tasting Notes: Lovely velvety ruby color.  The nose opens on dark fruits and ash aromas.  It is intense, well opened with light floral notes. On the palate, a lot of finesse. Fresh with mineral perfumes surrounded by red fruit aromas. Tannins are present but elegant.

Food Pairings: The Givry Premier Cru “Servoisine” will perfectly match with red meat, poultry, and fine and dry cheese.

Serving Temperature: 14-15° C

Cellaring Potential: 5-8 years

 

 

 

 


Givry Clos de Mortières

Overview: the vineyard of “Clos de Mortières” was planted in 1985 while they are currently replacing a small plot of 65 ares.

Climate & Soil: East/South-East facing. Highest part is mainly composed in clay and silt while the low part is richer in sand. Smooth slope facing South-East.

Aging Process:  takes place 100% in traditional Burgundian 228 liters barrels for 9 months. They only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting Notes: dark ruby colour with purple tints. The nose develops blackcurrant buds aromas, fresh fruits and floral notes as violet. Great finesse, lovely texture. Soft tannins recalling red fruits notes.

Aging Potential: 3-5 years

Serving Temperature: 14-15°C

Food Pairings: it will perfectly pair with a peppery steak or other grilled meats or in a sauce. Blue cheeses as Fourme d’Ambert or Bleu de Geix will do a tasty job as well.


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Overview:

The Domaine of Château de Chamirey, planted in the best terroirs of Mercurey, covers 95 acres of which 38 are located amongst the most renowned Premiers Crus of the appellation. Domain consists in 37 hectares (27 reds, 10 whites, 15 of which are Premier Cru) reflecting the diverse soils and micro climates found within the Mercury appellation. The whites, fresh and lively and well balanced. This reaches its finest expression in the powerful Premier Cru “La Mission”. Château de Chamirey red is true indulgence. It has a silky texture, and is very fruity typically showing the flavour of cherries. Our estate includes 6 big plots of Premier Cru in the village of Mercurey which is almost half of the village agricultural area.
The estate includes exclusively the Premier Cru “Les Ruelles” in red wine and the Premier Cru “La Mission” in white wine.

Château de Chamirey overlooks the village of Chamirey. Built in early XVIII Century, Château de Chamirey is an elegant château, influenced by the Italian architecture, looking down on French garden. Built on a rocky headland, Château de Chamirey has a unqiue position on Mercurey vineyard. Nowadays, Amaury et Aurore Devillard represent the 5th generation of Burgundy people, wine’s men and women. In 1934, their grand-father, Marquis de Jouennes, as a forerunner, decides to bottle the wines of Château de Chamirey, at the Domaine. Then, his son-in-law, Bertrand Devillard, carried on his work and extends the Domaine in the best terroirs of Mercurey, to reach its present size of 95 acres.

Acreage:

37 Ha (15 of them are amongst the most renowned 1er crus of the appellation).

Mercurey Blanc : 12 Ha
Mercurey Blanc 1er Cru la Mission : 1.8 Ha
Mercurey Rouge : 17.4 Ha
Mercurey Rouge 1er cru les Ruelles : 2.5 Ha
Mercurey Rouge 1er cru Clos du roi : 3.3 Ha

Soil: Clayey and limestone soil, with a limestone predominance
Grape Varietals: 65% Pinot Noir, 35% Chardonnay
Age of the vines: 35 years old
Plant-density: 10.000/Ha
Harvesting : manual
Aging : 18 month (1.5 years)

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Mercurey Rouge

Mercurey Rouge

Overview: 10 small plots are making this red Mercurey rouge + 3 plots of Premier Cru (En Sazenay ; Champs-Martin ; Clos L’Évêque).

Climate & Soil: dominated by clay and limestone with a clay predominance. Various exposures.

Vinification: Grapes are harvested by hand then sorted out and totally destemmed.  Maceration takes place, followed by alcoholic fermentation for 15-18 days in temperature-controlled vats, with punching of the cap.

Aging: takes place 80% in traditional Burgundian 228 liters barrels and 20% in stainless steel vats during 12 months. We use around 10% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests

Tasting Notes: Beautiful dark ruby colour with purple tints. The nose is seducing and opens on red fruits aromas, as strawberry. Ample on the attack. The wine is fresh with red fruits notes. Fine and delicate tanins.

Aging Potential: 3-5 years

Serving Temperature: 13-14°C

Food Pairings: The Mercurey Rouge will perfectly match with pork chops, sausages, deli meats as well as sheep cheeses.

 

 

 


Mercurey Blanc

Mercurey Blanc

Overview: This white Mercurey is coming from 6 different plots accross the village.

Terroir: Small terrace with a clay-limestone soil.  The vines have southeastern exposure and are located just behind the Château.

Maturation: Takes place 100% in traditional Burgundian 228 litres barrels as well as 400 litres barrels during 11 months with around 15% of new barrels. We only use light toasted French oak coming mainly from Bourgogne, Allier and Vosges forests. Light filtration before bottling

Grape Varietals: 100% Chardonnay

Tasting Notes: Light gold color. Well-balanced and floral nose with white fruits aromas as white peach. The palate is full and rich at the beginning.  The wine is very tasty and nicely balanced. Lovely aftertaste.

Aging Potential: 3-5 years

Serving Temperature: 12-14°C

Food Pairings: Our white Mercurey 2015 will be well paired with salty cake, Lorraine quiche, tartar or white meats

2015 Reviews: “Enticing aromas of lemon, apple and stone introduce this elegant, harmonious white. The vibrant structure carries this to a lingering conclusion. Drink now through 2023.”-90pts, Wine Spectator

 

 


clos du roi

Mercurey Premier Cru Clos du Roi

Overview: To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component’s exctraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we’ll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts. After maceration, free and press wines are separated for aging.

Aging process: 100% in traditional Burgundian 228 liters barrels during 15 months with around 25% of new barrels. Only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Grapes Varietal: 100% Pinot Noir

Tasting notes: Lovely deep ruby and bright colour. The nose is powerful developing intense perfumes of black fruits and spices (nutmeg) with alcoholic fruits hints. The palate is delicate and structured with integrated tannins. Long and persistent, the wine express a nice freshness.

Aging Potential: 3-5 years

Serving temperature: 13-15°C

Food Pairings: red meats (prime cut of beef, beef coast), navarin lamb, leg of lamb, fat and dry cheese

2015 Reviews: 92pts, Wine Enthusiast

2013 Reviews: “Balance is the key here, uniting all the elements. Sweet black cherry, licorice and spice notes integrate with a smooth texture, bright acidity and polished tannins. Fine length. Drink now through 2021. 900 cases made.” (May 31, 2016) 90ptsWine Spectator


Les Cinq

Mercurey Premier Cru Les Cinq

Overview: Thank to the great vintage 2009, Bertrand, Amaury and Aurore Devillard, Marquis de Jouennes’ heirs, decided to create a unique cuvée named ‘Les Cinq’ (‘The Five’). The best barrels (burgundy barrels of 228 liters) from the five Premiers Crus red of Château de Chamirey have been selected and blended to make this prestigeous cuvée. They all come from the best Premier Cru of the village of Mercurey : Les Ruelles monopole ; En Sazenay ; Clos du Roi ; Clos l’Évêque and Champs-Martin.

Aging: takes place 100% in traditional Burgundian 228 liters barrels during 15 months. 80% new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Grapes Varietal: 100% Pinot Noir

Tasting notes: Lovely ruby dark garnet colour. Discreet nose with woody notes. Complex on the palate. Smoothy tanins. An excellent wine for cellaring.

Aging Potential8-10 years

Serving temperature: 13-14°C

Food Pairings: Excellent with leg of lamb , or beef tenderloin or roasted veal would be great pairings

2012 Reviews: “The oak regimen presently pushes the spicy black cherry and earth aromas to the background and it is also notably present on the impressively rich and voluminous medium weight plus flavors that also display fine power and concentration before concluding in an extract-rich, rustic and somber finish. This well-made and entirely serious effort is one of those wines that will most please those who enjoy plenty of toasty wood but I should note that it is a bit too much for my preferences.”-91pts, Burghound

2011 Reviews: “This too is carrying very generous wood though there is better complexity to the notably ripe dark fruit and earth suffused nose. There is a supple and very round, indeed even lush mouth feel to the well-concentrated medium weight flavors that terminate in an impressively long and mouth coating finish. There is a very mild hint of rusticity along with more wood than I personally prefer but the underlying material and balance are very good so if you enjoy a touch of wood on your red burgs, but not so much that it dominates, this would be a good choice.”-91pts, Burghound


Les Ruelles Monopole

Mercurey Premier Cru Les Ruelles Monopole

Overview: Our vineyard of Les Ruelles monopole is composed by 2 plots with different exposures. Vines planted between 1954 and 1980.

Climat & Soil: Vines exposed South/South-east. Clayey and limestone soil with a limestone predominance. High concentration of oxidized iron components.

Aging process: takes place 100% in traditional Burgundian 228 liters barrels during 15 months with around 25% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Grapes Varietal: 100% Pinot Noir

Tasting Notes: Intense garnet ruby colour. The nose is discreet with dark fruits aromas. Greatly potential. Full-bodied wine with firm and powerful tanins. Wine will be revealed after 3 to 4 years of cellaring.

Aging potential: 6-8 years

Serving temperature: 13-14°C

Food Pairings: The Mercurey rouge Premier Cru ‘Les Ruelles’ monopole 2015 will perfectly pair with game as hare or doe meats as well as cheeses as Reblochon or Munster

2015 Reviews: “Cherry and sweet spice flavors are the hallmarks of this round red. Moderate tannins add structure. Stays balanced and open, with a lingering finish. Mouthwatering. Best from 2019 through 2026.”-90pts, Wine Spectator

2014 Reviews: “The wine comes from vines some planted in 1954, others in the 1980s. That gives the extra concentration that is so apparent. It is a dark firm wine, structured and dense both with black fruits and with tannins. The aftertaste brings in perfumed acidity as well as emphasizing the concentration. Drink from 2019.”-92pts (Cellar Selection), Roger Voss, Wine Enthusiast

2013 Reviews: “Rich and smooth, this displays cherry, oak spice and mineral flavors, with a firm underlying structure. Shows some tannins now, but give this a year to settle down. Fine length. Best from 2017 through 2023. 900 cases made.”-91pts, Wine Spectator

2012 Reviews: “A generous lashing of toasty wood and vanilla nuances doesn’t quite dominate the otherwise ripe and reasonably fresh nose of plum, spice elements, earth and black berries. The succulent and very round medium-bodied flavors possess a velvety mouth feel before culminating in a concentrated, sappy and lingering finish that possesses just a bit more energy.”-90pts, Burghound

2011 Reviews: “Here the wood is all but invisible with a cool and admirably pure nose of plum and dark berry fruit liqueur aromas that are trimmed in pungent earth that continues onto the detailed, vibrant and lightly mineral-inflected medium weight flavors. This well-balanced effort displays a touch of finishing austerity and this is really very pretty. I would give this 5 years of cellar time and it should be good to go. Worth a look.”-90pts, Burghound


la-mission

Mercurey 1er Cru La Mission Monopole

Overview: Our vineyard La Mission is composed in 3 small plots and owned at 100% by Château de Chamirey : monopoly. Vines were planted between 1961 and 1997.

Climate & Soil: East/South-west facing plots established on a hilltop above Premier Cru ‘Clos du Roi’. Clay/limestony/sandy soil, deep and draining.

Aging Process: takes place 100% in traditional Burgundian 228 litres barrels during 15 months with around 20% of new barrels. We only use light toasted French oak coming mainly from Bourgogne, Allier and Vosges forests.
Light filtration before bottling

Tasting Notes: Pretty gold colour with green tints.  Nose develops lime aromas, yellow fruits, citrus, vanilla aroma and brioch. Light caramel notes. Touch of spiciness and great complexity. On the palate, great oaky character. Long and persistant aftertaste.  Balanced and dense.

Aging Potential: 3-8 years

Serving Temperature: 12-14°C

Food Pairings: The Mercurey Premier Cru ‘La Mission’ monopole 2015 will perfectly pair with scallops or mushroom risotto, as well as fruity cheeses as Tomme or Comté.

2015 Reviews:

91pts, Wine Enthusiast

“Lush and complex, exuding peach, floral, lemon cake and baking spice flavors. Seamless from start to finish, this should win a lot of fans for the easygoing charm. Fine length. Drink now through 2023.”-92pts, Wine Spectator

2014 Reviews:

“The parcel called La Mission in the heart of the Mercurey vineyards is wholly owned by the Devillard family, so they call it a monopoly. It is a wine that effortlessly balances tangerine and lemon flavors with ripe spiced peaches and a tight mineral texture. The wine is still young, still developing, so wait until 2018.”-93pts (Editor’s Choice), Roger Voss, Wine Enthusiast

“Here the expressive nose is both more elegant and more complex with its pretty array of citrus peel, pear, green apple and floral scents. There is once again more volume to the appealingly textured flavors that possess an almost tender mid-palate yet manage to deliver good punch on the stony, pure and well-balanced finale. This should drink well young if desired.”-90pts, Burghound