Domaine Pierre Gelin
Gevrey-Chambertin Clos Prieur
Domaine Pierre Gelin
Gevrey-Chambertin Clos Prieur
Domaine Pierre Gelin is the leading wine producer in the small village of Fixin (pronounced “Fees-an”). The family domaine was founded in 1925 by Pierre Gelin and is today in the hands of Pierre’s grandson, Pierre-Emmanuel. Pierre-Emmanuel farms organically and works to minimize the impact on the environment in both vineyard and cellar.
The family owns 32 acres in total including parcels in five Fixin premier crus and the monopole of Clos Napoléon. In 1961 Pierre also purchased vineyards in Gevrey-Chambertin including the monopole Clos de Meixvelle, Clos Prieur 1er cru, and the Grand Cru Clos de Bèze.
Clos Prieur is divided by a road connecting the village of Gevrey-Chambertin with the D974. Sitting below the road is Clos Prieur-Bas (village), while above the road is Clos Prieur-Haut (premier cru), and is named after the monks of Cluny Abbey (Prieuré de Cluny). The premier cru section sits just below the Grand Cru of Mazis-Chambertin.
Tasting Notes
Domaine Pierre Gelin's Clos Prieur 1er cru was planted in 1964 and shows classic Gevrey-Chambertin typicity with black fruit, structure, and assertiveness. Aromas and flavors of blackberries, black cherries, herbs, and flowers are supported by medium weight and sturdy tannins. The wine was aged in up to 30% new oak for 20-24 months. Bottled unfined and unfiltered.
Food Pairing
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Domaine Pierre Gelin is the leading wine producer in the small village of Fixin (pronounced “Fees-an”). The family domaine was founded in 1925 by Pierre Gelin and is today in the hands of Pierre’s grandson, Pierre-Emmanuel. Pierre-Emmanuel farms organically and works to minimize the impact on the environment in both vineyard and cellar.
The family owns 32 acres in total including parcels in five Fixin premier crus and the monopole of Clos Napoléon. In 1961 Pierre also purchased vineyards in Gevrey-Chambertin including the monopole Clos de Meixvelle, Clos Prieur 1er cru, and the Grand Cru Clos de Bèze.
Clos Prieur is divided by a road connecting the village of Gevrey-Chambertin with the D974. Sitting below the road is Clos Prieur-Bas (village), while above the road is Clos Prieur-Haut (premier cru), and is named after the monks of Cluny Abbey (Prieuré de Cluny). The premier cru section sits just below the Grand Cru of Mazis-Chambertin.
Tasting Notes
Domaine Pierre Gelin's Clos Prieur 1er cru was planted in 1964 and shows classic Gevrey-Chambertin typicity with black fruit, structure, and assertiveness. Aromas and flavors of blackberries, black cherries, herbs, and flowers are supported by medium weight and sturdy tannins. The wine was aged in up to 30% new oak for 20-24 months. Bottled unfined and unfiltered.
Food Pairing
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
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