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Joseph Roty, Gevrey Chambertin Champs Chenys, 2022
🏰 The 2022 Joseph Roty Gevrey Chambertin Champs Chenys hails from very old vines, planted in the 1930s, that directly abut the esteemed Charmes-Chambertin Grand Cru vineyard. The vintage itself is characterized by a tightly wound nose, suggesting that this red Burgundy will require time in bottle to fully unfurl its complexities. This Pinot Noir offers notes of raspberries, cherries, plums, black cherry, blueberry, and delicate floral scents, all framed by a deft touch of new oak. On the palate, it is medium-bodied with fine tannins, presenting a sturdy, structured finish and good depth at its core, complemented by a saline quality. Critics describe it as a mercurial wine that keeps you engaged, hinting at its evolving nature. Some observations note a dense black-purple color and significant concentration, with prominent dark raspberry fruit. 【 From very old vines planted in the 1930s, offering a powerful, tightly wound nature with significant aging potential. 】
🥂 This young, age-worthy Burgundy is perfect for a special dinner that allows for cellaring, or for a tasting event focused on exploring emerging vintages from esteemed producers. It promises to evolve beautifully with time.
🍴 Given its structured profile and vibrant red fruit, this Gevrey Chambertin would pair exceptionally well with classic Burgundy pairings such as roasted poultry (like duck or pigeon), prime cuts of beef, or game birds. Consider dishes with earthy notes to complement its terroir-driven character.
BACKGROUND
Domaine Joseph Roty is one of Burgundy's leading wineries with the largest cult following in the country. The family has been producing wine since 1710 and has 12 hectares (30 acres) of vines with an average age of over 60 years, producing a range of Pinot Noir and Chardonnay wines considered to be some of the best on the Côte d'Or. one. The core estate is none other than Joseph Rotti, himself a legend in the region who died in 2008 not only because of the quality of the wines, but also because of his reluctance to be interviewed by reporters and share details of their winemaking methods.