Albert Bichot : Griotte-Chambertin Grand cru 2022

Characteristics and Tasting Tips for the Griotte-Chambertin 2022 from Albert Bichot

Tasting

Nose
The nose is intense, revealing aromas of red and black fruit, accompanied by floral notes of rose and peony, set against a delicate spicy backdrop. With time, this bouquet tends to evolve towards more tertiary nuances of forest floor and leather.

Palate
The palate is powerful and opulent, while retaining great elegance. The structure is dense and generous, carried by fine, well-integrated tannins that provide structure without ever becoming heavy.

Food and Wine Pairing

This Griotte-Chambertin is ideally paired with roasted or slow-cooked meats such as beef, lamb, pork, game or duck. It works particularly well with a fillet of beef served with a red wine reduction, as well as with hearty regional dishes such as daubes or civets. It can also be enjoyed with strongly flavoured cheeses.

Serving and Cellaring

This Griotte-Chambertin 2022 is ideally served at a temperature of 16 to 17°C. The estate indicates an ageing potential of 7 to 10 years and more for this cuvée.

A Pinot Noir from Gevrey-Chambertin Balancing Power and Elegance

The Estate

Founded in 1831 in Monthélie by Bernard Bichot, the House of Albert Bichot settled in Beaune at the beginning of the 20th century and remains an independent family business today, run by Albéric Bichot, the sixth generation at the helm of the house. Based in Burgundy, it owns six estates spread from Chablis to Beaujolais, farmed using organic or sustainable practices. The house has also maintained a historic connection with the Hospices de Beaune since 1876.

The Vineyard

This grand cru from Griotte-Chambertin comes from the smallest of the nine grands crus of Gevrey-Chambertin, located between Charmes-Chambertin and Chapelle-Chambertin, just below Clos de Bèze. The soil is clay-limestone, lean and particularly stony, resting on slabs of limestone close to the bedrock, with an easterly exposure. This terroir is farmed by Domaine du Clos Frantin, certified organic by Ecocert since 2014.

Winemaking and Ageing

The grapes are harvested by hand, with rigorous sorting on arrival at the winery. Fermentation and maceration take place in temperature-controlled wooden vats for 18 to 21 days, allowing gradual and controlled extraction. The wine is then aged for 16 to 18 months in oak barrels, with a proportion of new oak between 40 and 50%, sourced notably from Tronçais and Allier.

Grape Variety

100% Pinot Noir.