Gevrey Chambertin 1er Cru

When Claude Dugat began estate-bottling under his own name in 1991, the domaine's philosophy was already fixed: extreme yield restriction, zero fining, zero filtration — a non-interventionist stance that predated Burgundy's broader 'natural' movement by decades.

Today, siblings Bertrand and Laetitia continue from the 2015 vintage, deliberately pulling harvest dates earlier to lock in acidity rather than chasing ripeness.

The Premier Cru parcels — Lavaux Saint-Jacques and Craipillot — sit on the limestone and clay-limestone soils of the Côte de Nuits, Lavaux occupying a south-western slope that borders Clos Saint-Jacques. Semi-continental climate and slow ripening are the

structural engine here; the clay fraction retains moisture through dry spells while the limestone drives the chalky mineral tension that defines the appellation's finest sites.

Vinification is 100% destemmed, fermented in concrete vats on indigenous yeasts, with cap punch-downs twice daily and virtually no pump-overs — a deliberate choice to build texture without extracting harsh tannins. Vatting runs approximately two weeks, followed by two days of settling before racking to François Frères 228 L barrels at up to 100% new oak for 15–18 months across two cellars.

Yields are capped at ≤18 hl/ha, delivering Grand Cru-level concentration at Premier Cru tier.

The 2021 vintage — cool and challenging across the Côte de Nuits — produced wines of uncommon freshness and precision: lively acidity, taut red fruit, and crystalline terroir definition that rewards cellaring from 2026 through the mid-2030s.