2019 | Jerome Chezeaux | Vosne Romanee Les Chaumes

Beautiful wine. Mid to deep purplish crimson. Darker and more savoury/spicy than the village Vosne but still with generous ripe fruit, and very slightly floral. Inviting. Succulent and smooth on the palate, with that generosity of fruit making it so easy to taste even now. Rounded yet fresh, persistent. Very accomplished.

Reviews:

• Vinous: The 2019 Vosne-Romanée Les Chaumes 1er Cru clearly has more clarity on the nose compared directly with the Village Cru, offering raspberry coulis, freshly picked strawberry and a touch of rose petal. The palate is well defined with a fine bead of acidity, and lightly spiced with white pepper that complements the raspberry and blackberry fruit. Moderate length. This is a very decent Les Chaumes.

Producer Information

The Chezeaux domaine was built on the foundations of an estate owned since 1930 by Julien Missery. Bernard Chezeaux acceded to the ownership of the domaine in 1971 selling most of the wines produced there to negociants during his reign. The estate, which is based in Prémeaux-Prissey just south of Nuits Saint Georges, owns approximately 12 hectares of vineyards, some of which were brought into play from the family holdings of Jérome’s wife, Pierrette. Jérome Chézeaux strictly follows the most traditional of methods in the cellar being firmly “non-interventionist”. The purity of his wines is revelatory; there is an understated majesty to every offering in the portfolio. After a manual harvest, the grapes undergo a cold maceration of 3 to 4 days and the entire cuvaison extends for approximately three weeks. During that time remontage and pigeage are practiced; the extent to which both techniques are used depends on the structure of the vintage. Indigenous yeasts are used exclusively and malolactic fermentation occurs in small oak barrels during the extended elevage. Each year between a quarter and one-third of the barrels are replaced which means that the wines are exposed at most to 30% new oak. The wines are bottled without filtration between 18 to 24 months after harvest.

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