Chambertin 2022 Domaine Tortochot

Tasting Notes

First and foremost, the nose is impressive. Black cherries, blackberries, whispers of licorice, spicy notes typical of Jouvret, leather, forest floor, and iron. The palate is rich, but with firm tannins typical of Chambertin. The 2022 has the depth one would expect from this Grand Cru, but its freshness keeps it from feeling heavy. The finish is long and minerally.

Grape Varieties

100% Pinot Noir. Burgundy's Grand Cru rules do not allow otherwise. The limestone and calcareous marls of Bajocchi give the wine more grip and density than the silky style and perfumed Chambolle of Vosne. The Pinot Noir from the Tortouchot parcel is darker, denser and more brooding. It's the same grape, but with more depth.

Cellaring Potential

Drink between 2030 and 2050. 2022 wines have the right tannin density and acid balance for long-term aging. store at 12-14°C. As it ages, expect the dark fruit flavors to give way to truffle, leather and underbrush notes. This wine requires patience.

The Producer

Tortochot is not a name that always comes up in Burgundy wine talk. This is one of the reasons why we like to keep this wine. The estate has been in the hands of the family since 1865, and Chantal Tortochot took over in the late 1990s after a career in finance. She studied oenology at the University of Burgundy and obtained organic certification (Ecocert) for the estate. The Grands Crus, including Chambertin, sit on about 11-12 hectares of land in 34 plots. In our opinion, the wines offer Grand Cru quality without the Grand Cru hype.

Terroir & Climate

Chambertin is a 12.90 hectare vineyard located on a gentle east-southeast facing slope, 275-300 meters above sea level, in the heart of Gevrey-Chambertin. The soil is brown limestone over Bajocian rocks, with bands of marl, pebbles and iron-rich red earth. Why it's important. The clay retains moisture even in dry summers and keeps the vines balanced in hot weather. Limestone gives the wines a mineral backbone. The east-facing aspect provides morning sun, slow ripening and the aromatic precision that Pinot Noir so desperately needs.

Winemaking

Domaine Tortochot chills the grapes to around 10°C and after a week of cold maceration, fermentation begins using native yeast in open tanks. Most of the stems are removed, but in warmer years about 25% are picked in whole bunches to preserve freshness. The pressing is done using a pneumatic press. Chambertin is aged longer than the 12-14 months for Premier Cru, using about 80% new French oak barrels. Although the amount of new oak is high, the concentration of Chambertin absorbs it. The wine undergoes no fining or filtration before bottling.

Food Pairing

The power of Chambertin requires the right red meat. Try:

• Roast rabbit à la royale, a traditional Burgundian dish.
• Saddle of venison with reduction sauce.
• Beef bourguignon with mushrooms cooked over low heat.
• Ripe epoisses (if you want to taste the combination of cheese and wine).

Serve at 16-18°C. Decant a young bottle for 1 hour before serving.