Gevrey-Chambertin

Albert Bichot's structural transgression in Burgundy is architectural: rather than centralising vinification in Beaune, the house operates six geographically dispersed estate wineries, each vinifying only its own sub-region's fruit. For Gevrey-Chambertin, that

means Domaine du Clos Frantin — a ~7.5 ha estate in the Côte de Nuits whose marl-and-gravel soils over Jurassic limestone bedrock deliver the appellation's characteristic iron-edged depth and firm skeletal structure.

The 2022 growing season — hot and dry, with an early harvest — pushed Pinot Noir to generous ripeness, softening the village's typically austere tannin frame while preserving the site's mineral backbone. Vinification follows a cold soak of 6–8 days, then

fermentation in thermoregulated conical oak vats with 18–20 days total maceration; aging runs 12–16 months in light-toast Tronçais and Allier barrels at 20–30% new oak for village-level reds, calibrated to amplify terroir rather than impose wood.

Gravity racking throughout minimises handling. What sets this apart at village level is the Clos Frantin address itself — the same estate cellar that handles Chambertin and Richebourg fruit, applying identical non-interventionist discipline to the village wine.

The 2022 is approachable now, with the structure to develop over five to eight years.