Gevrey-Chambertin 2012 Cuvée de l'Abeille - Ponsot

Gevrey-Chambertin 2012 Cuvée de l'Abeille - Ponsot

Gevrey-Chambertin 2012 Cuvée de l'Abeille - Ponsot

Appellation Village de la Côte de Nuits, in Côte-d'Or. The brightness of youth colours them with a lively ruby which takes on a hue with age. Dark carmine, black cherry. Strawberry, blackberry, violet, reseda, and rose are among their spontaneous aromas, while maturity offers a bouquet of liquorice, leather, and fur, with gamey and underbrush accents. On the palate, a great Burgundy expresses itself. Whole and powerful, rich, full-bodied, a body and a spirit, they assert themselves on a firm structure, tannins that play on velvet, expressing themselves on a very fine grain, without harshness. Pleasant when young and to be drunk on its fruit, it is however and above all a wine for laying down, often for long ageing, excellent for learning about vintages.

CELLAR MASTER'S ADVICE

The radiance of youth colours them with a bright ruby which, with age, takes on a dark carmine, black cherry hue. Strawberry, blackberry, violet, reseda and rose are part of their spontaneous aromas, while maturity gives them a bouquet of liquorice, leather and fur, with game and undergrowth accents. On the palate, a great Burgundy expresses itself. Whole and powerful, rich, full-bodied, a body and a spirit, they assert themselves on a firm structure, tannins that play on the velvet, expressing themselves on a very fine grain, without hardness. Pleasant when young and to be drunk on its fruit, it is however and above all a wine for laying down, often for long ageing, excellent for learning about vintages.

Tasting notes: Massive yet velvety red, its tannins give it a solid, powerful and long-lasting body and substance. A wine for carnivores, Gevrey-Chambertin opts for game, because of its gamey notes, especially for advanced wines.

Food and wine : Beef chop, braised lamb or lamb in brown sauce, game birds or furry game, it goes well with all these musky meats and solid fibres. Some gourmets nevertheless do not disdain to serve it with a fillet of pike-perch or tuna in red wine sauce. It is at ease with all cow's milk cheeses and cheeses of character, especially the époisses and the ami du Chambertin, the local child, as well as the cîteaux, a close neighbour.

Serving temperature: 15 to 16 °C.

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