Michel Magnien Gevrey-Chambertin Cazetiers
Michel Magnien Gevrey-Chambertin Cazetiers
Located south of Dijon, the Gevrey-Chambertin appellation is the top village of the Côte de Nuits. In 1847, by royal order of King Louis Philippe, the name Chambertin was attached to Gevrey and officially became Gevrey-Chambertin. The plot is located to the east, next to Clos St Jacques. The word Cazetiers is said to come from “Castel” in the Middle Ages, from which “Castet”, then “Cazetiers”, were derived. The term “Castel” is indicative of the geographical position of the climat within the village as the plot is located above Gevrey.
The soil lies on the Cretaceous formation, with a large sedimentary deposit of white marl containing a large amount of shells.
Tasting Notes
This Premier Cru is floral, fruity and peppered with roasted and slight animal notes. The complexity of the wine is illustrated by the elegance and finesse on the palate, with lovely noble tannins.
Food Pairing
This Gevrey should be paired with fine dishes such as duck breast with blackcurrants or a sautéed rabbit in prunes.
Located south of Dijon, the Gevrey-Chambertin appellation is the top village of the Côte de Nuits. In 1847, by royal order of King Louis Philippe, the name Chambertin was attached to Gevrey and officially became Gevrey-Chambertin. The plot is located to the east, next to Clos St Jacques. The word Cazetiers is said to come from “Castel” in the Middle Ages, from which “Castet”, then “Cazetiers”, were derived. The term “Castel” is indicative of the geographical position of the climat within the village as the plot is located above Gevrey.
The soil lies on the Cretaceous formation, with a large sedimentary deposit of white marl containing a large amount of shells.
Tasting Notes
This Premier Cru is floral, fruity and peppered with roasted and slight animal notes. The complexity of the wine is illustrated by the elegance and finesse on the palate, with lovely noble tannins.
Food Pairing
This Gevrey should be paired with fine dishes such as duck breast with blackcurrants or a sautéed rabbit in prunes.
