DOMAINE PHILIPPE LIVERA Chapelle-Chambertin Grand Cru

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Wine Facts DOMAINE PHILIPPE LIVERA Chapelle-Chambertin Grand Cru The key to discovering the extraordinary diversity of Gevrey-Chambertin is found in the cellars of Domaine Livera. The family’s ancient, ice-cold cellar (in which wine barrels share space with homemade saucisson) and the faded pictures of family members in the vineyards over the ancient hearth give you a sense of just how connected the Liveras are with the rugged beauty and generations-deep traditions of Gevrey. Today Damien Livera is at the helm, the fourth generation of Livera winemakers in Gevrey. Crafting some of the region’s more terroir-true, supple and elegant wines, Damien has quickly established himself as one of the top young winemakers in the Côte de Nuits. WINERY: Domaine Philippe Livera WINEMAKER: Damien Livera ESTABLISHED: 1920 REGION: FRANCE • Burgundy • Côte de Nuits • Gevrey-Chambertin APPELLATION: Chapelle-Chambertin AOC BLEND: 100% Pinot Noir VINEYARDS: The estate’s few rows run the length (east-west) of this grand cru vineyard, in lieu-dit ‘Les Gemeaux.’ Vines were planted in the 1950s. Soils are very rocky, with little topsoil; the “mother rock” of limestone is not far from the surface. AGE OF VINES: 80 years, on average WINEMAKING: Hand-harvested. Grapes are destemmed and fermented on indigenous yeasts in tank. Aged in French oak barrels, with approximately 60% new wood. Bottled unfined and unfiltered. TASTING IMPRESSIONS: Aromas of purple flowers, pepper, red berries, smoke. Silky, refined and lush; ripe tannins, long finish. PAIRING SUGGESTIONS: Roast lamb; beef in sauce; truffled dishes 1601 Martin Luther King Jr. Blvd. Berkeley, CA 94709 northberkeleyimports.com.

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Charmes-Chambertin Grand Cru
CHARMES-CHAMBERTIN GRAND CRU TERROIR Geographical The vines for this esteemed appellation are located in the origin commune of Gevrey along the “Route des Grands Crus”, which extends from Gevrey-Chambertin to Morey-Saint-Denis passing through the Lavaux and Morey valleys. Soil The soil is calcareous clay with limestone being predominant. A high proportion of gravelly scree on the surface lends the soil good drainage, which, among other things, favours the ripening of the grapes. Varietal 100% Pinot Noir. Vinification Traditional Burgundian vinification in open vats with long maceration and punching of the cap. Aged in oak barrels (50 to 60% new oak) for 14 to 18 months to lend harmony to the wine and ensure optimal maturity. TASTING NOTES Visual Deep ruby red in colour with black cherry coloured tinges. Nose Red berry base aromas (raspberry, redcurrant) with floral nuances (violet, rose). After a few years in the cellar, these primary aromas take on spicier, more animal notes. Palate Power, opulence and elegance all come together to give this Grand Cru its voluptuous structure. SERVING Enjoy with This wine’s complexity is taken to new heights when paired with dishes such as slow-roasted leg of lamb, foie gras-stuffed capon, or veal medallions with porcini mushrooms. For dessert, a chocolate concorde or a raspberry charlotte would be ideal. After close to 10 years in the cellar, try pairing it with scrambled eggs with white truffles on a slice of rustic sourdough bread. Serving 15 to 16°C. temperature Cellaring 10 years or more 6 bis, Boulevard Jacques Copeau – 21200 Beaune FRANCE Tel: +33 (0)3 80 24 37 27 – Fax: +33 (0)3 80 24 37 38 - [email protected] www.jeanbouchard.com .
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Gevrey-Chambertin
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Chambertin.Qxp:1 27/04/10 13:40 Page 47
•Fiche N°25 UK Chambertin.qxp:1 27/04/10 13:40 Page 47 LOCATION Gevrey-Chambertin lies alongside the « Route des Grands Crus » at the northern end of the Côte which runs from north to south between the combes of Lavaux at one end and Morey at the other. It can be likened to a Cinemascope screen, APPELLATION D’ORIGINE CONTROLEE facing east, at altitudes between 240 and 280 meters. The Clos de Bèze first appears in the history of the Côte de Nuits in the year 640 AD Grands Crus appellation of the Côte de Nuits district (dept. of Côte-d’Or). as a monastic property. In 1219 it passed to the canons of Langres, The defined area of the appellations CHARMES-CHAMBERTIN and who retained ownership until the Revolution of 1789. MAZOYÈRES-CHAMBERTIN is the same, but the appellation CHARMES- The name Chambertin has been used since the 13th century and once shared CHAMBERTIN is the one normally employed. imperial approval with Clos de Bèze - Napoleon would drink nothing else. Producing commune : Gevrey-Chambertin. Its boundaries have not changed since the Middle Ages. In recognition of their On the label, the words « Grand Cru » must appear immediately below the similarity, the 7 « climats » adjoining those of Chambertin and Clos de Bèze attach name of each of these appellations in characters of exactly the same size. the name Chambertin to their own names (except in the case of Clos de Bèze where the name Chambertin comes first). Grand Cru status was officially granted on 31 July 1937. TASTING NOTES SOILS Vivid coloration ranging from deep ruby to black-cherry.
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The Grand Crus of Gevrey-Chambertin
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Food and Wine Pairing in Burgundy: the Case of Grands Crus
Review Food and Wine Pairing in Burgundy: The Case of Grands Crus Benoît Lecat 1,* and Claude Chapuis 2 1 Wine and Viticulture Department, California Polytechnic State University, 1 Grand Ave, Building 11, San Luis Obispo, CA 93407‐0861, USA 2 School of Wine & Spirits Business, Burgundy School of Business, 28, Rue Sambin, 21000 Dijon, France; Claude.Chapuis@bsb‐education.com * Correspondence: [email protected]; Tel.: +1‐805‐756‐2415 Academic Editors: Edgar Chambers IV and Robert J. Harrington Received: 5 November 2016; Accepted: 3 February 2017; Published: 9 February 2017 Abstract: Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era. In the Middle‐Ages, the Cistercian monks brought up the notion of terroir which eventually led to the AOC system (Protected Designation of origin) in 1935. Burgundy is also blessed with good farming land. Furthermore, the production of quality vegetables, fruits and meat contributed to the birth of its regional cuisine. However, it was not until the beginning of the 20th century that Burgundy’s original gastronomy gained recognition. It should be noted that this process was rather laborious. The advent of tourism introduced French and foreign visitors to the region’s lifestyle. With UNESCO’s listing of the vineyards of Côte de Beaune and Côte de Nuits as part of the world’s heritage and the development of wine tourism, Burgundy intends, at long last, to capitalize on its assets.
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As Well As Chambertin and Chambertin-Clos De Bèze
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