Along with his son, Etienne, Jacques crafts wines from the village level all the way up to Grand Cru bottlings in the celebrated Gevrey-Chambertin appellation; each of which bears the distinct fingerprint of its specific site’s terroir. Winemaking techniques are quite traditional, which allows for an authentic expression of place. Grapes are fermented quite cold for a long period of time, which results in bright freshness and purity of fruit. The wine is then aged in French oak for a minimum of one year prior to bottling. The result is a classic, textbook example of Gevrey that has the structure and freshness to last with the density and richness that we all crave from a blockbuster vintage like 2009.

 

The 2009 En Jouise exhibits a dark ruby core with slight orange and garnet reflections on the rim, showing just a touch of age. The intensely aromatic nose offers slightly dried yet balanced red and black fruit including black cherry and cranberry over dried leaves, black tea, mushrooms, wild herbs, dried earth and crushed rocks. The balance of beautiful richness in texture, savory earth aromas and pitch perfect lift of acidity delivers medium-plus body on the palate. The classic Gevrey flavors charm upon entry then evolve to a nuanced sweetness on the mid-palate and quickly reveals earth-laden structure that includes dried leaves, forest floor and crushed rock minerality for a lingering, unforgettable finish. This wine does not require decanting. Simply remove the cork one hour prior to serving and watch the wine blossom in the glass within 5-10 minutes. This example of Burgundy has just the right amount of structure to handle substantial fare. Serve alongside this recipe for classic Steak Diane.