2016 Domaine Duroche Gevrey-Chambertin 1er Cru "Lavaux St. Jacques" (Pre-Arrival)

SKU #1347197 92-94 points Robert Parker's Wine Advocate

 The 2016 Gevrey-Chambertin 1er Cru Lavaut Saint-Jacques has a tightly wound bouquet that needed more encouragement than the Estournelles that I tasted directly before. But it is worthwhile waiting for this to unfurl, revealing subtle damp woodland and shucked oyster shell aromas neatly entwined with the cranberry and wild strawberry scents. The palate is very nuanced with a fine line of acidity, beautiful balance, great poise and charm, perhaps one of the domaine’s most effortless wines on the finish. Sophisticated. There are 11 barrels from the 1.2 hectares, so at least this is hopefully easier to obtain upon release. (NM)  (12/2017)

90-93 points Allen Meadows - Burghound

 Moderate wood frames cool, pure and restrained aromas of various dark berries, humus and a gamy whiff. The tautly muscular and impressively intense medium weight plus flavors also exude plenty of minerality on the seductive yet quite serious finish that leaves little doubt that this will need at least 10 years to arrive at its apogee.  (1/2018)

92 points Decanter

 After the more ethereal Estournelles St-Jacques, the Lavaux brings us down to earth with its more brooding bouquet of black cherry, blueberry, currant, rich soil and smoke. On the palate the wine displays more power and structural amplitude, with a firmer chassis of tannin and sapid, wild flavours. (WK)  (10/2017)

K&L Notes

94pts Jasper Morris, MW: "A bit of frost, though the buds were scarcely developed at that point, and a bit of coulure have restricted yield to a half a crop of 11 barrels. The vines date from 1938 to 1970. Brisk deep purple, a concentrated core of fruit which becomes more intense with every sniff. To get this density and precision together is impressive. Dark fruit finish, stays fresh." (01/2018)

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Price: $139.99

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.