The grower is the same as for the Gevrey village and as he always likes to point out, his village vineyards are situated opposite premier cru vineyards, and Les Corbeaux sits right next to Mazis Chambertin Grand cru on the south side of the village. This year I increased the whole bunch percentage to 60%.

The team spends a lot of time cutting out the main part of the stalk to increase the whole bunch proportion while reducing the stalks that end up in the fermentation. The wine has spent 12 months in oak and 6 weeks in tank prior to bottling on the 29th of November.

The power of the terroir of Gevrey is found in flavours of licorice and cherries. The wine is still restrained and needs time to open up. The palate is quite tight with hints of chocolate and toasted oak. The elegance of this wine belies its complexity and ability to age, and the higher percentage of whole bunch and a portion fermented in oak has added an extra dimension to the wine this year. I think it may be the best one I’ve made so far.

- Jane Eyre