A classic Gevrey-Chambertin with aromas of wild herbs, blackberries, and wild strawberries. This 100% Pinot Noir from old vines (50–60+ years) is hand-harvested and aged in 25% new French oak for 12 months. The result is a powerful yet elegant wine with rich fruit, supple structure, and aging potential of 5–10 years. Perfect with duck, lamb, poultry, or mild cheeses.

Vivino | Vivino 4.2

This wine is a very typical wine with aromas of wild plants and berries blackberry, wild strawberries. Which makes it a round and subtle wine with a beautiful structure.

Winemaker

Philippe Harmand, a fifth-generation family member, runs this family estate.
Established in the late nineteenth century, the Domaine comprises 9 hectares of vineyards, all planted with Pinot Noir and situated exclusively within the boundaries of Gevrey Chambertin. Cultivation remains very traditional, with no weeding, herbicides, chemical fertilisers, or insecticides being used. The harvest is done by hand. Following in his father Gérard’s footsteps, Philippe seeks to continue emphasising fruit rather than oak, elegance, finesse, and a faithful expression of individual vineyard sites.

Tasting Note: Powerful but elegant. Rich and Fruity aromas. Keep for 5 to 10 years.

Technical Specs

Alcohol: 13.0% ABV
Closure: Cork
Harvest/Vintage: 2022
Oak: French oak barrels, including 25% new oak
Varietals: 100% Pinot Noir
Farming/Vineyard: ALa Bossière is a 0.45-hectare monopole vineyard situated at the upper end of the Combe de Lavaux, close to the forest. The vines were planted in 1988. The cool site produces wines with freshness, aromatic lift and mineral character. Hand-harvested and manually sorted.
Winemaking: Traditional fermentation with temperature control over approximately 21 days
Maturation: 12 months in French oak barrels, with 25% new oak
Winemaker/Producer: Philippe Harmand
Region/Appellation: Gevrey-Chambertin, Côte de Nuits, Burgundy, France
Classification: Gevrey-Chambertin Premier Cru AOC – La Bossière Monopole

Serving Temperature: 15-16°C
Decanting: 30–45 minutes; recommended to allow the wine to open
Food Pairing: Roast duck, guinea fowl, rack of lamb, roast chicken, venison and mushroom dishes