The Harmand-Geoffroy Domaine is currently in the astute hands of Philippe Harmand and his father, Gerard. Both father and son have been celebrated for their consistency across vintages and the increased quality during their tenure. In 1998, the family prepared for the new millennium by building a modern winery, which inevitably led to a natural shift towards cleaner, less rustic wines. Their property is farmed without chemical fertilizers, insecticides or herbicides as Phillip and Gerard feel these chemicals interrupt the natural life cycles of the wines and the biodiversity of the precious soils. Grapes are hand harvested and destemmed before undergoing a five-day cold soak. Fermentation lasts 2-3 weeks then the wine is racked into predominantly neutral, small barrels. The wine ages for eighteen months after which is bottled without fining or filtration.

The En Jouise displays a concentrated, dark ruby core moving to light garnet reflections on the rim. The nose evokes memories of classic Gevrey with ripe, slightly dried fruit of dried wild raspberry, red cherry and strawberry underneath more earthy aromas of black tea, wet herbs, dried roses, forest floor, wet clay with a touch of exotic spice. The wine is medium-plus in body with soft yet structured tannins and concentrated fruit mirrors the nose. Although effortlessly delicious right now, this particular wine will evolve into a state of divine savory complexity in 3-5+ years. I guarantee, with correct storage, you will be greatly rewarded. To enjoy this beauty now, decant for roughly thirty minutes and serve in large Burgundy stems just above cellar temperature. To compliment this true classic, serve alongside Julia Child’s Boeuf Bourguignon on a cold crisp night with your best friends. Bon Appetit.