Gevrey Chambertin 1er cru Craipillot 2022 Domaine Humbert | Burgundy

Domaine Humbert Frères ' Gevrey-Chambertin 1er Cru Craipillot illustrates the diversity and depth of Gevrey's Premiers Crus. Located immediately to the north of the appellation, Craipillot 1er Cru is planted at altitude on the slope of the combe, benefiting from ideal exposure to ensure slow, complete ripening of the berries. This climate is characterized by very stony, shallow soil, dominated by hard Bajocian limestone and marl. This type of soil is a key factor, forcing old Pinot Noir vines to root deeply. Winemaking at Domaine Humbert is rigorous: after careful sorting during hand-picking, the approach in the winery is adapted to the vintage to ensure gentle extraction, preserving the delicate fruit of this high-altitude climate. After natural fermentation in temperature-controlled vats, ageing lasts between 15 and 18 months, in French oak barrels with a variable proportion of new wood.

Philippe Mischler, sommelier at Mundovin : Gevrey Chambertin 1er Cru Craipillot from Domaine Humbert Frères is a rare cuvée, prized for its distinctive aromatic finesse and mineral tension, derived from its hilltop climate and limestone and marl terroir. Its purity of expression and remarkable acidity give it complexity and, above all, the potential to age for at least 10 years!

The nose is precise, ethereal and of great distinction, opening with a bouquet of small acid red fruits (redcurrant, fresh cherry), combined with floral notes of rose petal and violet, the hallmarks of the Craipillot 1er cru.

The attack on the palate is lively, fresh and elegant, with the vertical acidity that is the hallmark of this climate. The tannins are dense and particularly fine, offering a silky texture. The mid-palate is pure and crystalline, unfolding bright red fruit and cherry flavors. The finish is long, tracing and chiselled, with a remarkable persistence that recalls the purity of the terroir. Above all, this is a wine for ageing, which will reveal its full ageing potential and complexity after seven to ten years in the cellar.