Gevrey-Chambertin 1er Cru “Lavaux St.Jacques” 2020

Domaine Tortochot is a Burgundy winery located in Gevrey-Chambertin. She specializes in the production of wines from Pinot Noir and is best known for its three Premier Cru wines from grapes harvested in the vineyards of Lavaux-Saint-Jacques and Champeaux Premier Cru in Gevrey-Chambertin, as well as Fux Charmes Premier Cru Climat in More-Saint-Denis ... The winemaking history of the Tortoshot family in the Gevrey-Chambertin region can be traced back to four generations. The first winemaker of the family in the 19th century was Paul Tortoshot. Paul's son, Felix, married Louise Liebeaux, which linked the Tortoshot family to the Liebeau family from the More-Saint-Denis region. Thanks to this alliance, the ownership of the Tortoshot family increased. Then the estate with an area of ​​12 hectares was inherited by Gabriel, the son of Felix and Louise, who later passed on the estate to his daughter Chantal - she runs the winery today. Chantal Tortochot began the transition to organic winemaking, and in 2013, Domaine Tortochot produced the first wine to be certified organic. Before bottling, all wines undergo malolactic fermentation for 15-18 months. The cleaning and filtration of wines was stopped here already in 1999.

Pinot Noir has very aromatic profile, very fresh acidity and low level of quaite soft tannins. The nature of Pinot Noir wine is its flavors of red berries and cherry (red sour cherries in lighter wines and cooked black cherries in bold examples). This wine matures very exating, developing notes of berry jam, violets, leather, moss and mushrooms.

Gevrey-Chambertin is the largest and most significant appellation in Côte de Nuits at the time. It only produces red wines - they are strong, with powerful tannins and aristocratically balanced. Due to the dense structure of the so-called "body", the wines are able to sustain a long life and therefore are a great investment for the future. Their bouquet is composed of red and black currants, cherries and violets that is replaced by aromas of leather, wool, ground and liquorice in more mature wines. Made in a good year, Gevrey-Chambertin wines reach their peak in 10 to 20 years.