2018 Domaine Alain Burguet Chambertin ‘Clos de Bèze’ Grand Cru
Despite its medium to full body, this Grand Cru Pinot is delicate, silky and loaded with well-integrated, fine-grained tannins. Produced from organic (converting to biodynamic) fruit and native yeasts, aged for 19 months in barrel (30% new), and bottled unfined / unfiltered. Only 100 cases produced.
We like to enjoy this wine with farmhouse roasted chicken, steak tartare, or Shake Shack – because, why not.
5 in stock
“While enjoying the Burguet wines, I’m listening to Frank Sinatra radio on Spotify. Like the famous duo that was Quincy Jones & Frank Sinatra, the Burguet brothers work together in harmony with the vines that they harvest and let the terroir do the talking. The wines are classic, bold, and magnifique.” – Lexi Jones, Importer
Anchored in Gevrey-Chambertin, Domaine Burguet produces a full range of suave and enthralling Pinot Noir. Alain Burguet, the father of Jean-Luc and Eric, created the domaine in the 1970s. As a young man, he helped older vineyard owners tend to their vines, and as they gradually retired, he was able to purchase many small parcels across Gevrey, which formed the base of the domaine. With additional vines acquired through small purchases and inheritance over the years, today, Domaine Alain Burguet holds just over 10 hectares in total.
In the 1970s Alain Burguet was one of the first growers in the village to farm organically and to recognize the importance of plowing his vineyards and using cover crops in order to increase the biodiversity of the soil and generate healthier vines. Thanks to an inherited anti-authoritarian streak, they are not certified agriculture biologique (or AB, as the label is called in France). As Jean-Luc jokes, “We are already A.B. – as in, Alain Burguet!”
Jean-Luc and Eric Burguet officially took over the domaine in 2010, but have worked alongside Alain since 1999. The house style is a richer, voluptuous Pinot that starts with a later harvest date. The Burguets are frequently among the last to harvest, often 7-10 days after their neighbors. They credit Burgundy’s cool autumn nights and the organic health of their vines with their ability to maintain acidity in the wines. The grapes are sorted in the vineyard and then again on a sorting table in the winery. Everything is destemmed and fermented with natural yeasts, then aged for a lengthy 16-20 months in barrel before bottling.
In addition to the domaine holdings in Gevrey-Chambertin, the Burguet’s purchase grapes from friends to make a small range of wines from prestigious appellations such as Chambolle, Vosne, Vosne 1er Cru, and Chambertin-Clos de Beze. When describing their only Grand Cru Eric says, “the palate is velvety and round, and the tannins are crunchy and well-structured. The mouth is very long, complex, and harmonious. This is a vortex of aromas. The aromas of the barrels give this wine a rare elegance.” Who doesn’t enjoy a vortex of aromas?
The vineyard of Clos de Bèze lies just north of Chambertin. Unlike most Grand Cru vineyards, it lies on flat ground. Clos de Bèze’s soil is much shallower than Chambertin, so the vines cannot reach as deep into the limestone it lies on. As a result, this makes the Clos de Bèze wines lighter in style, more aromatic, delicate, and approachable than those of Chambertin.