...lifted brambly red berry fruit on the nose laced with limestone and granitic scents...medium-bodied with sappy red berry fruit, fine acidity, well-integrated oak and a lovely, refined finish that lingers long in the mouth.
Geantet-Pansiot was founded in 1954 when Edmond Geantet married Bernadette Pansiot and the newlyweds began farming a 7-acre vineyard in Gevrey-Chambertin, in Burgundy’s Cote de Nuits. Today the estate is run by their son Vincent and his son Fabien, and it has grown to 32 acres. The estate makes many red and white Burgundies, as well as a rose. Of special note are Charmes-Chambertin Grand Cru, and Premier Crus from Gevrey-Chambertin and Chambolle-Musigny. Clive Coates has noted that “These are intensely flavored wines…there is succulent perfumed fruit and good balance…”
Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.