2015 | Domaine Harmand Geoffroy | Gevrey Chambertin Lavaux St. Jacques

Intense scents of small blackberries, blackcurrant, blueberry mixed with subtle tertiary, spicy and woody notes. The wine is ample, round, deep with a very nice balance in structure and finesse for a great persistence on the finish.

Reviews:

• Wine Advocate: The 2015 Gevrey-Chambertin 1er Cru Lavaux Saint-Jacques, which derives from no fewer than six parcels within this highly morcelated vineyard, reveals aromas of creamy red and black fruit, pencil shavings, wood smoke and a framing of spicy new oak. On the palate, the wine is medium to full-bodied, nicely concentrated and cool, with firm tannins asserting themselves on the finish and lending this a somewhat rustic character. This should develop well in the cellar, but my preference is for the Perrière and Champeaux this year.

• John Gilman: The 2015 Gevrey villages from Domaine Harmand-Geoffroy was one of the wines that was just a touch reduced, but a bit of coaxing revealed a very classy example. The nose is more black fruity in personality this year, wafting from the glass in a mix of black cherries, a touch of dark berry, bitter chocolate, dark soil tones and a smoky topnote. On the palate the wine is full-bodied, pure on the attack and very transparent in personality, with fine-mid-palate depth, lovely focus and grip and a long, bouncy and modestly tannic finish.

Producer Information

Gerard Harmand and his son, Philippe, now lead this family-run estate that was established in the late nineteenth century. The domaine encompasses 9 hectares of vineyards, all planted to Pinot Noir and situated exclusively within the boundaries of the village of Gevrey Chambertin. The viticulture is traditional to its core: the soil is turned by tractor and by hand, herbicides are not used, all in the cause of permitting the roots to reach deeply in their search for “terroir”; no chemical fertilizers are applied nor are insecticides used; debudding is practiced to eliminate undesirable growth, a “vendange verte” is done when necessary and the harvest is, of course, manual. The vinification is equally traditional: the grapes are destemmed 100%, there is a cold maceration extending at times to five days, the cuvaison unfolds over a 15 to 21 day period (depending on the “cru” and the vintage) under temperature-controlled conditions; the wine is then racked into barrel where the malo-lactic fermentation occurs and the wines are aged for approximately 16 months on the fine lees in small oak barrels (a certain percentage of which is new – more new oak for the more important, structured cuvées) before being bottled without filtration. The domaine recommends that their wines be decanted before service. The Domaine Harmand-Geoffroy offers us the opportunity to immerse ourselves in the terroir of Gevrey Chambertin as the range of wines covers many of the most important vineyard sites in this fabled village.

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