The Premier Cru site of Clos Prieur is located just south of the village and slightly down slope from Mazis-Chambertin. Average vine age is 50 years.
The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
The wine is aged in French barriques of which 30-75% is new depending on vintage.
This sector of Gevrey creates some of the most feminine of the wines from the village, softly textured and expressing many of the petits fruits rouges such as wild strawberry and raspberry that one expects from Gevrey.
The vines in the Clos Prieur parcel of the Trapet family are some of the oldest that the domaine owns, with much of the plot having been planted in 1937 and with pinot fin clones that Jean-Louis now uses for the genetic material for the family’s selection massale nursery. This wine was one of the last to be bottled in 2011, having gone in its vessel fifteen days prior to my visit, but the wine was showing quite well. The superb nose is a blend of red and black cherries, grilled meat, French roast, a touch of bonfire, black minerality and a deft base of vanillin oak. On the palate the wine is deep, fullbodied and complex, with a good core, lovely transparency and a long, suavely tannic finish. This is a other absolutely superb premier cru in the making. 2021-2045+. - John Gilman
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