Description
How it tastes
Silky and pure, with perfumed red and dark berried fruit, floral and delicate spice through a long, opulent finish. Whole-bunch fermented with wild yeasts, then 14 months in 100% new French oak.
The producer
A single plot within Chambertin Grand Cru itself, at 280 metres on an 8% gradient, on clay and limestone with a layer of thin stones. Sylvain Debord trained at Beaune, worked alongside Nicolas Potel from 2006, and farms sustainably with compost from local farms.
Food and drinking
Good with poultry & pork, red meat and cheese. Built for the long term — decades, if kept well. Serve at 16–18°C.